There are pastries and cakes that have become an institution. In Paris, Ladurée has its macarons. In New York, there is Junior’s Cheesecake. In Manila, Estrel’s Caramel Cake is the one that started it all. Many consider a birthday party incomplete without an Estrel’s cake.

There are new cakes in the mode of Estrel’s. Camille Ocampo’s Crème Brûlée is making waves. Many bakeries have attempted to copy her cake and have fallen short. It has a thin sugar glaze crust and the cake inside is light and delicious.

Café Noelle of San Fernando, Pampanga, makes an outstanding Chiffonnelle, a yellow chiffon cake covered in butter cream and topped with yema cream.

The cake is light, not too sweet, a bit bouncy with a light, lemony taste. The combination of butter cream, yema cream, and light and fluffy chiffon makes quite an  impact on the palate. Creator is pastry chef Judy Uson. Café Noelle has three branches in Pampanga.

I also tried her Calamansi Cake and it was also very good.

Judy Uson, 09178975839. Café Noelle is at Greenfield Park, McArthur Highway; San Fernando, Pampanga; and SM Clark.

Japan food tour with Sandy Daza: Hokkaido, April 7-12; Fukuoka/Hiroshima/Osaka, May 26-31. E-mail [email protected].