Happy Friday, everyone. We have made it though the week. This one has been full of trains, university, colds and Derbyshire for me. Spending so much time on trains to and from london for university has given me a lot of time listening to music and reading. The song that has kept me going this week has been 'My Silver Lining', by First Aid Kit. It's soothing to the ears. The song is here if you haven't heard it yet:
The boy and me have been spending some time in Derbyshire after a hectic summer. One of my favourite things to do when home is to visit Chatsworth House. I didn't manage to get a picture of the house as it's unseasonably foggy today, but we did visit the award winning farm shop for lunch.
The farm shop has won many awards and they sell produce made and grown on the estate. Selling everything from fresh flowers, organic fruit and vegetables, to local ale and even the venison that roam the grounds.
This Autumnal weather made me want to cozy up by the fire with an Earl Grey and piece of cake, so this afternoon I knocked up a simple Victoria Sponge. I'm currently eating a slice as I type, and I have to say that the sweet cornish cream I substituted for the usual butter cream inside is delicious. I've added the recipe below.
For the cake:
120g Soft butter
120g Caster sugar
150g Self raising flour
3 Large organic free range eggs
A few drops of vanilla extract
For the filling:
500g Fresh organic English strawberries
200ml Organic west country double cream
80g Icing sugar
Start off by putting the oven on a medium heat and greasing two 12" cake tins.
Put the soft butter into a bowl with the sugar, cream the two together with a wooden spoon. Once the mixture has lightened whisk the eggs one at a time, adding a spoonful of flour at the same time to prevent it curdling. Adding the last of the flour slowly, then the vanilla extract and give it one good last stir.
Separate the mixture evenly into the two cake tins, spreading the mixture to the edges. Put the tins into the oven-preferably on the same shelf, but if there isn't enough room don't worry to much about it.
Let them bake in the oven for about 15-20 minutes. You can see when the cakes are ready as they start to separate from the edge of the tin.
Once done turn them out onto a cooling rack and leave to cool thoroughly, don't be tempted to start filling the middle yet, as the cream will just melt everywhere!
While they are cooling, whisk the cream until firm then stir in the icing sugar. Cut the strawberries into half and take any green bits off.
When the cake is at room temperature, spread the cream over the base, and lay the strawberry's onto the cream, starting with the point towards the outside of the cake, then continuing into the centre. Add the top and sprinkle with icing sugar.
Enjoy like I have, with a cup of tea and a good magazine. Have a good weekend guys and check out the pictures of the Chatsworth Farm Shop below.
No comments:
Post a Comment