When winter’s chill begins to fade and the globe is splashed with warm color, there is a kind of gastronomic magic that ...

Store cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze unglazed slices tightly wrapped for up to 2 months —thaw and glaze later for fresh flavor.

We’re on a roll with sunshine cakes, so let’s keep right on rolling. Recipes dating back to 1927 started us off, so today we’ve moving ahead to a different pair of oldies, beginning in 1936.

Q: A bit of a long shot here. I’m writing from outside London, UK, and am trying to trace a recipe that appeared in the Chicago Tribune back in the ’50s/’60s. Told you it was a lo… ...

12 egg whites plus 6 egg yolks, at room temperature 1 tsp. vanilla bean paste or vanilla extract 1/4 tsp. almond extract 1/2 tsp. fine sea salt 1 1/2 tsp. cream of tartar 1 1/2 c. granulated sugar ...

whites. Separating the yolk from the egg white is easier with cold eggs. Cover the egg whites and allow them to come to room temperature, about 20 to 30 minutes, before beating.

Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer.

An excess of egg yolks led to the creation of the multi-layered bebinca (Credit: Nolan Lobo) Created by a resourceful nun in 17th-Century Goa, this sticky, seven-layer cake is made primarily from ...