Sandwich the rounds of sponge cake together with homemade raspberry jam. If you use trifle sponges, sandwich them in pairs. Next, make the egg custard. You will need 500ml. Whisk the eggs with the ...
Anne Byrn is a best-selling cookbook author based in Nashville, Tennessee, where she learned to cook and bake as a child alongside her mother, Bebe. You may recognize her name from “The Cake Mix ...
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