I am not really a “dessert” kind of person. Don’t get me wrong, I looove dessert and if I had my way, chocolate would definitely be on my ” I could give everything up but “blank” list.
No, what I mean is that, as they say in culinary school you are either a cook or a baker – and I am definitely in the “cook” category. I’ve never had the patience for cake decorating or the intricacies involves in patisserie. Which is one of the reasons I am so excited about this Sponge Cake with Lemoncello Cream and Strawberries -no sophisticated or special techniques required – just a simple sponge cake batter, an easy filling and fresh strawberries.
Sponge cake. I know… it’s not something that’s we see a lot of here in the States – which is a shame. So, what induced me to make a sponge cake you aske? Well, last month we took a quick trip to London and despite what you may have heard about British food – we had some truly incredible meals. As such, I’ve been thinking a lot about British food (and Indian food, but more about that in a later post) and so when I came across a recipe for Sponge Cake -I knew the time had come to “give it a go”. Lighter and fluffier than traditional butter based batters, sponge cakes lend themselves easily to whipped cream and fruit fillings – with almost endless possibilities for experimentation!
Which of course is what I did with the filling – substituting some drained greek yogurt for the whipped cream and adding a judicious splash of lemoncello – and knew I’d found my “go to” dessert for the summer. Hmmm… peaches with Amaretto, raspberries with Chambord….
What other combinations are you thinking about???