The Chinese chiffon style Spongie is extremely delicate and I’ll likely make another one, I had considered a little cream but it would never had held together! The raspberry cream cake sounds wonderful, do you make it similar to a Victoria sponge?
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So clever!
I keep thinking I should use the chinatown sponge cakes for things, but then I eat them up plain 
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They are rather irresistible! This version satisfied my wanting a Lamington since you put the idea out there…just a faster method! It would be fun to use an assortment of jams to make up a dessert platter.
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The peach ricotta cake was so successful that I decided to do it again with apricots (which I love). I upped the sugar a bit. LLD said he liked it even more than the peach version (so did I).
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Or jellies. One I particularly like is Champagne jelly, but it is pricey. I should investigate making it myself.
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Please do! I think a jelly would work for coating the outside but a jam or preserve would likely be preferable for the filling.
I just realized that the peach ricotta cake you had posted and the berry ricotta cake mini cakes that I made are likely the same Yossy recipe 
! Totally agree what a nice recipe, !
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So easy, and absolutely delightful!
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Continuing the Spongie chronicles, a raspberry strawberry shortcake, it’s the gift that keeps on giving.
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Usually a chiffon or angle food cake.
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Just took claire saffitz’s rhubarb cake out of the oven. This puppy is a labor of love but the little leftover-batter cakelet I had as a tester was really good. Photos to come.
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What a beaut!
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I have just enough left for an almost Lamington, thinking apricot jam and pistachios.
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Add some ice cream or gelato from your stash (ask me how I know)
Gorgeous!! 
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Smitten Kitchen’s chocolate babka is excellent - as is her stromboli if you follow the babka instructions!
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Birthday cake for DS - it’s the chocolate peanut butter cake from Snacking Cakes with peanut butter frosting from Sally’s Baking Addiction.
I did two 6” rounds for layering, bake time 38min. (Used KAF Measure for Measure and cut back by 10%.) Topped with chopped Reese’s cups!
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You must have been peaking in my freezer😂, currently available strawberry, roasted apricot, peach and plum and a half pint of rhubarb.
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I love the broken up Reese’s on top!
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