I am so excited to present to you a family collaboration today! Lizzie, of the blog Food and Thrift, and Lora, of Cake Duchess are creators of two of my favorite blogs…and also mother and daughter. When I realized I may not have Internet access for a couple weeks, I asked this blogging duo if they’d like to cook up something together for my first series of guest posts…and they kindly accepted (whew). Both started blogging about the same time I did…Lizzie, a former caterer, focuses on family and good food, was my one of my first Foodbuzz friends…and is always there to lend support and guidance. Lora, her talented baker daughter, has many fabulous Italian cakes and breads reflective of her heritage and has recently delved into the world of vegan baking. And she is just as sweet and marvelous as her mama.
You can find Elisabeth (Lizzie) on Twitter and Pinterest. Lora can be found on Facebook, Twitter and Pinterest, too. Please welcome two of the nicest gals I know to my blog as they share a marvelous recipe with us:
Hello! I am Elisabeth from Food and Thrift. We are so happy and honored to guest post for our friend Lizzy. It’s a joy to be here guest posting with my daughter Lora from Cake Duchess. We have known Lizzy for nearly two years and she has always been such a great friend to the both of us. She is always ready to help in any way possible. Lizzy really needs no introductions since she has so many followers and friends who frequent her amazing and delicious baking blog. I’ve often mentioned about her having little elves that help her in the kitchen baking in her little baking factory. Thank you, Lizzy, for asking Lora and I to team up for a guest post. You are a sweet friend.
Pan di Spagna ingredients:
5 eggs
3/4 cup sugar
1 cup flour
3 teaspoons baking powder
2 teaspoons vanilla extract
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