Label
All
0
Clear all filters

Sponge cakes large and small

Appears in
The Floral Baker: Cakes, Pastries and Breads
The Floral Baker

By Frances Bissell

Published 2014

  • About
Starting with the classic Victoria sponge and some variations, this chapter will also cover the fat-less sponge, so useful when making Swiss roll-type cakes, and then smaller versions of the sponge, such as cup cakes, sponge fingers and whoopee pies.

“Gently, without squashing the tiny curls, spoon a little fairy butter into the hollow, perch the wings on top and dust with a veil of icing sugar.”

Orange fairy cakes with fairy butter

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

The licensor does not allow printing of this title