Grand Opening's Chinese Sponge Cake Has So. Many. Layers. | Bon Appétit

"A monthly pastry pop-up that appears only on the second Saturday of each month from 10 a.m. until items sell out, offering seasonal California riffs on classic Chinese baked goods. The chef focuses on delicate, cloud-like Chinese sponge cake made by whipping egg yolks and whites and folding in rice bran oil, sugar, and unbleached cake flour; the cake is layered with seasonal fruits (strawberries in summer, mandarins in season) and a vanilla-bean-and-beaten-egg-white cream. A lychee gelée—made from frozen French purée and gelatin—sits in the center as a nod to traditional fruit jams, while a pastry cream steeped with toasted coconut and coconut milk adds richness. Three different creams provide varied textures, with lighter fillings inside and a mascarpone-and-whipped-cream crowning layer for heft and tang. Other offerings include creative takes on wife cookies (with quince and black sesame) and a chewy brandied cherry nian gao." - ByRachel Karten