Is baking your entire personality? Is The Great British Baking Show your comfort watch? Or maybe you just love eating cookies? Either way, you’re one of us. Come join our Bon Appétit Bake Club.. We’re Jesse and Shilpa, senior editors and the resident bakers of the Bon Appétit Test Kitchen. We love to bake—some might even call us obsessive—and we love to talk about all the hows and whys and what-didn’t-works that come with it.. Think of the Bon Appétit Bake Club as a book club, but for baking. Each month we share a brand-new meticulously tested recipe. Bake along with us, share your wins (or your fails—we’ve all been there), post pictures, ask us your pressing questions. We’re creating a community of confident, curious bakers who find just as much joy in the process of baking as the final results.. First, and most important, bake this month’s recipe, which you’ll find below.. Join the Bon Appétit Bake Club chat on Substack and we’ll take you behind the scenes of our recipe development process.. Post and share photos of your beautiful bakes on Instagram using the hashtag #BABakeClub.. Share feedback and ask us questions in the Recipe Notes section of the recipe page in the Epicurious app. We read every comment and look forward to talking with you about butter, sugar, and more.. Send your baking questions to [email protected] for a chance to be featured on our podcast. Each recipe’s episode goes live at the start of the following month on the Bon Appétit podcast feed.. Last year, for deputy food editor Hana Asbrink’s birthday, I made a strawberry roll cake filled with whipped cream and tiny jewel-red strawberries. It was an immediate hit and we decided right then that it belonged in Bon Appétit Bake Club. With fluffy cake, vanilla-bean-flecked cream, and juicy berries, it’s a dream dessert, tailored for this joyful season filled with new blooms and tender asparagus. Roll cakes traditionally require a complex series of steps when it comes to shaping, but this version utilizes an oil-based chiffon sponge, making it particularly easy to roll with no cracks and no heartbreak.. Get the Recipe. After last month’s cheesy biscuits, we’re going back to our dessert-loving roots and baking chocolate cake. But not just any old chocolate cake—this is a malty, brawny loaf imbued with Guinness stout. The crumb is tender beyond belief because of how you mix the batter. You’ll combine the dry ingredients, then rub in the butter by hand, until it practically disappears. This mimics a technique called reverse creaming and prevents excess gluten from forming. And there’s no special equipment, like a stand mixer, required.. Get the Recipe. A biscuit warm from the oven, split open so the steam rises to meet you, rivals the pleasure of an exalted loaf of homemade bread, all for a mere fraction of the effort (and wait time). This month’s recipe is packed with cheese and zhuzhed up with Old Bay seasoning. These biscuits are tall
