The is the easiest and best-tasting sponge layer you can imagine, and since it’s baked in two pans, you won’t need to slice through it to make a layer cake. Thanks to my friend Kyra Effren, one of the world’s great bakers, for sharing this recipe.

Baking crumbled bread with the caramel, a pinch of salt, and just a tablespoon of butter produces sweet crumbs that stay crisp once added to the ice cream. The ice cream recipe is based on the one I learned from Monsieur Alex Frolla, the pastry chef when I did my three summer seasons working at the Sporting Club and the Hotel de Paris in Monte Carlo. It was the best ice cream I’ve ever tasted.

Baking crumbled bread with the caramel, a pinch of salt, and just a tablespoon of butter produces sweet crumbs that stay crisp once added to the ice cream. The ice cream recipe is based on the one I learned from Monsieur Alex Frolla, the pastry chef when I did my three summer seasons working at the Sporting Club and the Hotel de Paris in Monte Carlo. It was the best ice cream I’ve ever tasted.

The is the easiest and best-tasting sponge layer you can imagine, and since it’s baked in two pans, you won’t need to slice through it to make a layer cake. Thanks to my friend Kyra Effren, one of the world’s great bakers, for sharing this recipe.

My friend Kyra Effren has been baking since she was old enough to hold a wooden spoon. This type of bread is wildly popular in South Africa, where Kyra grew up. The seed bread makes wonderful morning toast and is very happy under a coat of butter.

Baking crumbled bread with the caramel, a pinch of salt, and just a tablespoon of butter produces sweet crumbs that stay crisp once added to the ice cream. The ice cream recipe is based on the one I learned from Monsieur Alex Frolla, the pastry chef when I did my three summer seasons working at the Sporting Club and the Hotel de Paris in Monte Carlo. It was the best ice cream I’ve ever tasted.