This classic pound cake, made with butter, heavy cream, and sugar, is sure to please your sweet tooth as much as it did The King’s.
Here’s a special dessert for Valentine’s Day. It’s a special kind of soufflé — a flourless gluten-free cake, actually — that is meant to fall before serving.
Here’s another way to make a Souffle: bake it in a jelly-roll pan, fill it with sauteed savory vegetables, roll it up, slice it and serve with a creamy sauce. Quite ingenious, oh so delicious and perfect as a vegetarian main course.
The cake has a light melt-in-your-mouth texture, and the ginger flavor and aroma lured me in immediately.
The hallmark of a well-made Pavlova is a crisp meringue exterior with a marshmallow-like interior.