Explore - Page 67

Pan-browned mushrooms give this creamy gnocchi skillet a savory base.

Thin apple slices settle into a soft egg-and-milk batter that sets around them as the cake bakes.

Jumbo shells hold a spinach and ricotta filling beneath a light blanket of melted mozzarella.

Sponge roll with chocolate and hazelnuts. Prepare the ingredients before mixing, then use the method below to keep the texture tender and the flavors evenly distributed. The cut face shows the texture to look for when the cake has cooled.

Sponge roll with coconut and lime. Prepare the ingredients before mixing, then use the method below to keep the texture tender and the flavors evenly distributed. The cut face shows the texture to look for when the cake has cooled.

Sponge roll with cinnamon and apple. Prepare the ingredients before mixing, then use the method below to keep the texture tender and the flavors evenly distributed. The cut face shows the texture to look for when the cake has cooled.

Sponge roll with cardamom and pear. Prepare the ingredients before mixing, then use the method below to keep the texture tender and the flavors evenly distributed. The cut face shows the texture to look for when the cake has cooled.

Sponge roll with vanilla and raisins. Prepare the ingredients before mixing, then use the method below to keep the texture tender and the flavors evenly distributed. The cut face shows the texture to look for when the cake has cooled.

Sponge roll with orange and almonds. Prepare the ingredients before mixing, then use the method below to keep the texture tender and the flavors evenly distributed. The cut face shows the texture to look for when the cake has cooled.