When we were small we always knew when a Sunday afternoon visit to Auntie Sarah’s was scheduled. We would arrive home from church and Mum would whip up a world class Victoria sponge before we knew what was happening. As wonderful as Auntie Sarah was the sponge cake was definitely the highlight of the visit! My mothers cake and bread making ability is well documented and talked about – her wholemeal bread is second to none and as for her Christmas cakes…well they’re just another story entirely! What is less talked about is her complete lack of talent for any other kind of cooking. The suggestion of Mum cooking dinner results in a flurry of volunteers to pay for take away.
Anyway, this weekend I decided to make a Victoria sponge for my long suffering boyfriend and his brother. In fact, I made lots of Victoria sponges…not because I was especially fond of them but because I couldn’t get it right. Who would have thought it could be so difficult to get a recipe with 4 ingredients right? By Sunday morning I was distraught…I had called Mum for advice, we established that my ingredients were in fact at room temperature, I was using unsalted butter and the right kind of flour. The eggs were organic and free range. I had to call in local re-enforcements. Enter Caroline!
Between us we finally established that I was using the wrong attachment on my food mixer and we finally got it right. I sliced some fresh strawberries and layered whipped cream over it all. Tom was charged with holding our creation on his lap and keeping it safe while I drove us to Camden where the cake was very happily received.
Another successful mission in the kitchen I think! Here’s a rather rubbish picture. I really must start using my camera and not my iPhone.
















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