1 cup plus 3 tablespoons cane sugar2 large eggs at room temperature2 tablespoons loose black tea of choice1 cup buttermilk, Greek or whole milk yogurt1 1/2 tablespoons vanilla extract1 cup olive oil ...

Whether you're a veteran baker or trying to keep it simple with your home baking adventures, a no-fail sponge cake is an important part of your repertoire. Toothsome enough to eat on its own as a ...

Each year I vow that I am going to simplify Easter and this year I mean it. No artificially colored Easter eggs; this year they are showing up au natural in family Easter baskets and I have ...

Spring is finally springing here in Seattle, and all I can think about are garden parties, beautiful sunsets enjoying rosé on the patio, and light and bright desserts. These little tea cakes are the ...

The cakes also work well using the zest and juice of a single citrus — lemon, lime or orange — or any combination. Lemon is best for making the syrup and candied slices. 1 teaspoon finely grated lemon ...

I enjoy your column very much. My family has enjoyed many of your recipes. I hope you can find one for me. My children like the old-fashioned tea cakes. However, their favorite is the recipe that a ...

To say I like tea is an understatement. The top shelf of my pantry at home is precariously stacked with tins and pouches to the point that it resembles a game of Tetris (tea-tris?). Anyone who takes ...

These tea cake recipes are sure to make your mouth water and tempt you to bake some goodies over the weekend. There is something about monsoons that makes us want to bake. Tea cakes are a perfect way ...

1. Pre-heat oven to 180 degrees Celsius. Butter a 22 centimetre cake tin or line with baking paper. 2. Beat the butter and sugar until light and fluffy. Add the egg and beat again to mix in. 3. Using ...

Defining sponge cake can get a little — forgive us — spongy. Never up for debate is the centrality of egg, sugar, and flour. It's also, as made clear by the name, meant to be light and airy. Sometimes ...