So, the Royal Wedding. I have to say that I wasn’t overly excited and I didn’t have any plans until a couple of days before. I still wanted to watch it though – mostly to see what Kate would be wearing!
I switched the TV on and something odd happened. As soon as I saw Kate climb into the car to take her to Westminster Abbey, I started balling whilst laughing at the same time. She looked beautiful and I couldn’t comprehend how she must have been feeling.
We had a few friends over for a curry (not typically British I know) and I baked a Victoria sponge with a difference. Instead of jam and strawberries, I lathered on the lemon curd – I have a picky other half that won’t touch jam. I added an extra vanilla pod, which worked really well and the whole cake was demolished in a matter of minutes.
225g butter, softened
225g golden caster sugar
4 Burford Brown eggs
2 tsp vanilla extract
1 vanilla pod, desseded
225g self raising flour
Drop of milk, to loosen
170ml double cream
4 tbsp lemon curd (or however thick you want to spread it!)
Pre-heat the oven to 180degrees
1. Grease and line two sandwich tins with butter and baking parchment
2. Cream the butter and sugar together in a bowl
3. Add the eggs and mix well
4. Add the vanilla essence and vanilla pod and mix
5. Sift in the flour and fold with a metal spoon
6. Add the drop of milk to loosen slightly. The mixture should not be too stiff
7. Spoon the mixture into the lined tins and place in the oven. Bake for 20-25 minutes or until a skewer comes out clean
8. Whilst the cake is baking, whip the cream. This is best done with an electric whisk. Turn the whisk on a high speed and whisk until the cream starts to stiffen. Do not let it get too stiff as you need to be able to spread it
9. Leave the cakes to cook on a wire rack once out of the oven. Wait until cooled completely before spreading the bottom layer with lemon curd and your whipped cream. Place the top layer on top of the lemon curd and whipped cream and dust with icing sugar.