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The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia ...
Sponge cake rises from whipped eggs and contains no fat or added leavening agents. Chiffon cake uses oil and baking powder with separated eggs for a rich, airy texture. New bakers may choose chiffon ...
Julia Gartland for The New York Times. Food Stylist: Yossy Arefi. Julia Gartland for The New York Times. Food Stylist: Yossy Arefi.
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