This one is a real doozy! A hot-milk sponge cake—a recipe that’s been used for hundreds of years—is the foundation for homemade French pastry cream, fresh cherries which have been deliciously glazed and a gorgeous crown of whipped cream. I wish I could give each one of you a piece of this cake! It’s light, creamy and scrumptious.
My mother has a knack for recreating pastries that would have been eaten in Victorian and Edwardian households. Can’t you see Mrs. Bridges from
Upstairs, Downstairs presenting this cake to Lady Marjorie? One of my mother’s favorite kitchen tools is a cherry pitter that pits four cherries at once. When you bake the way she does, that’s a real time saver. I can assure you, there’s not a pit anywhere in this magnificent cake. I think, in fact, I’ll go have a piece right now.
My mother has a knack for recreating pastries that would have been eaten in Victorian and Edwardian households. Can’t you see Mrs. Bridges from Upstairs, Downstairs presenting this cake to Lady Marjorie? One of my mother’s favorite kitchen tools is a cherry pitter that pits four cherries at once. When you bake the way she does, that’s a real time saver. I can assure you, there’s not a pit anywhere in this magnificent cake. I think, in fact, I’ll go have a piece right now.
