Zoe, you are my very favorite pastry chef. You have a gorgeous, infectious smile. I look forward to your new season in May, it can not come quick enough. God bless you and your family. Happy Easter.
Hi Zoe, love the newsletter! I do have a question that I’m hoping you can settle. My mother and I seem to disagree a bit about the proper texture of a Victoria Sponge. I’ve a feeling neither of us is correct, and the truth is somewhere in the middle. Should the cake have a dense crumb like a pound cake, or should it be light and airy? Many thanks! Lisa
Hi Lisa! It is closer to a pound cake, but not quite as dense, so somewhere in the middle. This cake is best served the day it is baked. The crumb gets tight once it’s refrigerated.
so many wonderful recipes--thank you!
Enjoy!!
Zoe, you are my very favorite pastry chef. You have a gorgeous, infectious smile. I look forward to your new season in May, it can not come quick enough. God bless you and your family. Happy Easter.
Thank you so much, Colette!
Pure Happiness and Laughter! Congratulations and Thanks!!!
Thank you, Barb!!
I love all of your recipes! Your blueberry muffins and pizza dough have been my latest one’s to try❤️ I can’t wait for season three!!!!!
Hi Zoe, love the newsletter! I do have a question that I’m hoping you can settle. My mother and I seem to disagree a bit about the proper texture of a Victoria Sponge. I’ve a feeling neither of us is correct, and the truth is somewhere in the middle. Should the cake have a dense crumb like a pound cake, or should it be light and airy? Many thanks! Lisa
Hi Lisa! It is closer to a pound cake, but not quite as dense, so somewhere in the middle. This cake is best served the day it is baked. The crumb gets tight once it’s refrigerated.
Thanks so much, Zoe!! That definitely helps, as it will likely be on the Easter menu!