Buttermilk is the bakers' secret weapon here, adding a subtle tang to the sweet frosting and contributing to an ultra-tender crumb in the cake itself. Try it for yourself and see.
Cassata recipe - For sponge cake, preheat oven to 180°C and butter a 21cm-diameter cake tin and a 27cm x 37cm Swiss roll tin and line each with baking paper. Whisk eggs, sugar and a pinch of salt
Chocolate cannoli recipe - Pulse flour, sugar, cocoa and cinnamon in a food processor to combine, then add butter and whole beaten egg and process until a soft dough forms.
"This is our take on berries and cream, with the addition of a simple and delicious spice cake and caramelised white chocolate," says Andrea Papadakis.
Savarins recipe - Preheat oven to 180°C. Combine milk, sugar and yeast in a bowl, stand until foamy (8-10 minutes), then mix in butter and egg. Add flour and a pinch of salt and stir with your hand until smooth.
