The gentle blush of a sugared rose petal adds the crowning touch to Angel Food Cakes. Beneath a rippling cloud of sweetened whipped cream, delicate sponge cake holds a luscious surprise. The first forkful reveals an abundance of raspberries and jam—the ruby-hued fruit filling a delightful complement to the other components of the dessert.
Styling Yukie McLean
Recipe Development and Food Styling Vanessa Rocchio
All of the recipes from “Spring’s Grand Return” can be found in the March/April 2016 issue of Victoria.