cake

Camilla Wynne developed this recipe, published in 2022, as a go-to when making wedding cakes for friends. Here, she’s gone all out with piped frosting for an extra-celebratory effect.

Originally developed as a two-layer snacking cake, this dessert would have been a rare treat for cash-strapped bakers in the 1930s.

This frosty take on zabaglione cake was developed for the magazine in the 1960s by Graham Kerr, whose cooking show, The Galloping Gourmet, was a global hit at the time.

Readers requested this citrusy layered cake recipe from the 1970s so often that we reprinted it in 2000. Now we’re doing so again—with a little ’70s swagger in the decoration.

This dense, nutty cake—created in the 2010s—has remained a staff favourite.