Been practicing for the upcoming guest trip. Desserts are usually my biggest challenge so they’re the first to be tested out on my very obliging crew members.
I have quite a few french desserts on the meu plan including these little vanilla sponges. A génoise cake batter is used, similar to, but lighter than sponge cake with a hint of lemon juice and zest. Deeeeeeelisious served hot and straight out of the oven with a cuppa Englands finest!