Two super sponge cakes

From old-school chiffon cake to new school Japanese cotton cake

A towering chiffon cake iced with strawberry whipped cream makes for a magnificent summer dessert.

I write about cakes often here, and while some subscribers want fewer baking posts, others love them. It's hard for me to stick to one type of content—I enjoy jumping from opinion pieces to recipes to restaurant reviews to cookbook overviews. I love all food writing, but I'm especially passionate about pastry since I started as a pastry chef.

For those not here for baking: this summer will include restaurant reviews, travel posts, savory recipes, and more. I write about what's happening in my life, and this week I've been testing Japanese baking recipes for my Radio Canada show. (Speaking of which, one subscriber complained that I repost content I've discussed on French radio!)

You can't please everyone. I do prioritize paying subscribers, so this week's post is paywalled. Please consider upgrading for this post and access to all posts since October 2021. Extra thanks to paid subscribers who keep this newsletter running.

So now, let’s get the ball rolling with two fabulous spongecakes!