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.
This fluffy confection was the first cake recipe we ever published in the 1920s, as part of a St. Patrick’s Day menu. We added balled fruit to brighten it up.
Originally developed as a two-layer snacking cake, this dessert would have been a rare treat for cash-strapped bakers in the 1930s.
As impressive to serve at a party today as it was in the 1950s, this retro dessert is deceptively easy to pull off.
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.