When autumn comes, a whole new season of entertaining begins. Small dinner parties, club and charity meetings, cocktail get-togethers, big holiday open houses. No matter the size and type of event, a ...

A light and delicious peach cake made with genoise sponge, perfect for an easy homemade dessert with a fresh fruity twist.

Preheat your oven to 180ºC/gas mark 4. Line two 8-inch round cake tins with parchment. Crack the eggs. Heat the sugar and eggs over a simmering saucepan of water as you would when melting chocolate.

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 ...

Before starting work at the Peter Kump’s New York Cooking School in New York, I would never have thought about making a genoise. To be truthful, I had never heard of this French dessert. Later, I ...