Add 2 eggs and then two yolks – keep the whites for the meringue. Mix well and then mix in the flour and vanilla. Spoon into the tin and smooth off the top. Dot the peach slices into the cake ...

Finding a recipe from over 150 years ago might sound impossible, but lucky for us, the internet has our backs. The recipe for ...

This coconut cream cake knows what it's all about. The cake is incredibly rich and creamy. It's the kind of cake you make ...

When I got this assignment, to make Julia’s famous Bûche de Noël, I took it on eagerly. It was a good excuse to rewatch an ...

Using a large metal spoon, gently fold the carrot mixture into the whisked yolk mixture, followed by the meringue ... cake is best eaten within 2 days and is not suitable for freezing. This recipe ...

She authored Mastering the Art of French Cooking, a world-renowned tome with more than 500 recipes ... and texture from blanched almond flour. The chocolate-meringue filling is light and ...