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Monthly Archives: May 2011

Cream scones

I can’t believe I haven’t posted a recipe for cream scones! My version is somewhere between the classic and cream scone recipes from The Joy of Cooking, wherein I use cream, eggs and butter. This yields a very tender and very rich scone, as one could imagine.

Yellow sponge cake: génoise

I’ve been searching for years for a sponge cake recipe. A cake that’s less dense in texture than the typical American butter cakes, that’s not necessarily made by the creaming method, which is to say, by beating soft butter and sugar until creamy and somewhat fluffy, then adding the other ingredients (eggs, flour, etc.). So, […]