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.
Monthly Archives: May 2011
Yellow sponge cake: génoise
Friday, 13 May 2011
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, […]