The star of the show at the JBF America's Classics Award–winning Watts Tea Shop is this cake, a spectacular three-layer chiffon extravagance that’s filled with French vanilla custard, slathered in a thick seven-minute icing, and garnished with an edible flower. The cake has been served since the tea shop opened on the second floor of the George Watts & Son store building in the mid-1920s. Many third- and fourth-generation customers bring their children and grandchildren to the restaurant specifically for this stunning dessert, which they remember from their own childhood. Get the recipe.
--
Our America's Classics cookbook, James Beard’s All-American Eats: Recipes and Stories from Our Best-Loved Local Restaurants, makes the perfect gift. Order a copy today!
Related Content
A Rising Star Chef of the Year Nominee on His NOLA Favorites
Bourbon-Chantilly Cream
