This lemon cake recipe from Kirby from the food blog Kirbie’s Cravings uses less than a handful of ingredients to ensure the cake layers are “soft and moist”. Describing the sweet treat ...

Ancient Roman offerings used yeast, but sometime after the 1600s, some European sponges rose because of the air trapped in beaten egg whites. That’s still how Genoise sponges, which are similar ...

Put 2 teaspoons of lemon curd into the base of each mould or teacup, and then share the sponge mixture between them. Tightly cover each one with foil or greaseproof paper. Transfer the moulds to a ...

Genoise cake is a type of Italian sponge cake that is light, airy, and slightly dry, with a firm texture, as it uses whipped eggs alone to leaven the cake - no baking powder or bicarbonate of soda.

Combine this cake with care to create a light-as-air sponge perfect for afternoon tea ... Fold through the flour,apple, lemon zest and juice. 3. Spread the mixture evenly into yourtin.