I’m obsessed with Victoria Sponge Cakes; one of the strongest held memories of my native land as I tried to adapt to a new culture as a young child.
I’d pull out my mother’s Marguerite Patten cookbook and ask her to make that cake I was pointing to; airy, jammy and fruit laden with pillows of Chantilly cream.
Over the past few years, I sought out a gastronomic interpretation that never quite formed but I think that’s as it should be as the Victoria Sponge really is the little black dress of cakes.
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An occasional highlight of the carefully sourced and considered ingredients for Coco Fine Foods products...
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