Welcome to Bon Appétit Bake Club , a community of curious bakers. Each month senior Test Kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works. Come bake and learn with us—and don’t forget to join the Bake Club Group chat over on Substack . Jesse and I didn’t intend to run two cake recipes back to back in Bake Club , but in hindsight it is the happiest coincidence. Both cakes—last month, chocolate Guinness ; this month, strawberry roll —illustrate two diametrically opposite styles that I’m very excited to dive into. A lesson in cake lineage All cakes descend from one of two methods: creaming (like Jesse’s Chocolate Guinness Cake ) or foaming (like my Strawberry Shortcake Roll ). Creamed cakes start with the fat. You beat butter—or oil, or butter and oil—with sugar (or flour in the case of reverse creaming ), then add the remaining ingredients from there.…