Spring’s Grand Return

Angel Food Cakes

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. 


  1. I have tried to locate a footed flower vase used in this article. After calling the numbers for this item, I have gotten no where. The shop referenced said they had received dozens of calls about the vase, but the reference is an error. Does anyone know where the vase, or something similar, can be purchased? Thank you.

  2. The Chicken Salad Cheesecake and Spring Salad is GREAT !

    I made a few revisions to the recipe to substitute red peppers for sauteed mushrooms and added a few drops of Worcestershire sauce – and it was really wonderful! Another time, I used Wonton sheets instead of the Phyllo and it was as very good, although slightly different in overall taste.

    I highly recommend trying this now during early Spring as it combines the warmth of the chicken/cheese with a Spring Greens salad which is light and fresh ! I would highly recommend using a light dressing as suggested in the recipe above as a heavy creamy dressing competes with the heavy richness of the chicken/cheese dish.

    God bless !

    Brandon Hartford
    Te Deum Cottage


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