Chinese Spongecake Workshop with Pastry Chef Jessica Fu

CHINESE SPONGE CAKE WORKSHOP with Pastry Chef Jessica Fu

Price: $175 per person or $325 for 2 people

When: Saturday October 15

• Session 1: 10am - 1pm
• Session 2: 2pm - 5pm

(Doors will open 15 minutes before the start of class to begin check in)

Where: Dumpling Club Kitchen, 3233 22nd Street, San Francisco, CA 94110

What You’ll Learn

• How to make a chiffon sponge cake
• How to decorate a Chinese bakery-style cake

What to Expect

Chef Jessica will demonstrate how to make a chiffon sponge cake using insights she has learned from working in professional kitchens. Classes are limited to 12 people so enough attention will be given to each participant. Students will work in pairs to make their own sponge cake. Tea and light refreshments made by Chef Jessica will be provided. After the break we will build and decorate our cakes inspired by traditional Chinese bakeries.

What You’ll Take Home

• A recipe packet filled with the recipes you used in class plus tips
• The knowledge to make and decorate your own sponge cakes at home
• Your 6” three-layered sponge cake that feeds 6-8 people!

Flavor: Vanilla chiffon sponge cake, sweet whipped cream, pastry cream and seasonal fruit (please note recipes will be provided for the whipped cream and pastry cream but there will not be enough time to learn and make it in class. The exact flavor pairing will be released closer to the class date)

Allergies

We will be unable to accommodate allergies for the class and afternoon tea portion. Please note this class uses gluten, dairy, citrus, and egg. Please check with us if you have any questions or concerns regarding allergies.

Attire

Expect to be on your feet for most of the class so we recommend comfortable shoes. Closed toed shoes and long pants are required. Long hair needs to be tied back. We will provide you with aprons.

Schedule

10:00 am: Check in

10:15 am - 11:00 am: Chiffon demo and hands on baking

11:00 am: Tea and light refreshment break

11:20 am - 1:00 pm: Cake decorating demo and hands on decorating

12:45 pm - 1:00pm: Photos and boxing up of cakes

Covid Policy

You must be fully vaccinated (and boosted) against COVID – 19 to attend. All students will need to show proof of vaccination before entering. Masks are recommended but optional.

Refund Policy

Classes are non-refundable. If you cannot make it they can be transferred to another family member or friend. No exceptions.

About Chef Jessica Fu (aka @jessicalittlefu)

Born and raised in the California Bay Area Jessica was instilled with a love for food early on. Homemade dumplings, chicken broth from scratch and jook were the norm in her household. In 2016 she earned her Professional Pastry Certificate from the San Francisco Cooking School, where she studied under James Beard Award winning Pastry Chef Nicole Plue. After school she spent a month staging around in some of the best kitchens in San Francisco. It was during this time she found her first restaurant home, the Michelin starred restaurants State Bird Provisions and The Progress owned by James Beard Award winning husband and wife duo Chef Stuart Brioza and Chef Nicole Krazinski . Under the tutelage of these two Chefs, Chef Mikiko Yui and Chef Kathleen Kwuan she learned to hone her technique and widen her view of what a dessert could be. In 2018 Jessica moved to Oahu where she was the Pastry Chef for the modern Vietnamese restaurant, The Pig and the Lady. In 2019 she traveled to Tokyo, Japan where she helped open The Pig and the Lady Japan. In 2019, Jessica also moved back to the bay area and reunited with her old boss at Stonemill Matcha where she became Pastry Chef until she left in 2021. Jessica can be found working on her own passion projects including teaching what she has learned to baking enthusiasts.

About Dumpling Club (@dumplingclubsf)

Dumpling Club was started in 2020 by Cathay Bi, a former Google veteran turned food entrepreneur. Dumpling Club started out producing small-batch frozen dumplings using local and seasonal produce and has since grown to include many other products. Today, we are increasingly focused on the wonderful community we’ve built around learning to cook Chinese & Asian dishes. Cooking is the heart of what we do, whether that’s teaching you something simple like how to prepare frozen dumplings, or something more advanced like how to properly steam fish. People come for the dumplings, and stay for the community.

Event Venue & Nearby Stays

3233 22nd St, 3233 22nd Street, San Francisco, United States