ALSO the mess that’s been created isn’t all of your fault for once. YAY!
Now you have people to share the mess with! Woo! Sticky and floury doorhandles, may or may not of been me…. but still probs me…. lets be honest.
You know what, there’s also this made up rule that I love. It goes a little like “you cook, I clean”. I fricken lurrrveee it.
It means I can go cray cray, being all care free about the mess in the kitchen. Seriously, somebody chuck me some more butter! Splash of oil! Who cares! Time to let loose and let the lemon rind fallllllll where it may.
But i’m working on it I swear…. I’m going all tea towel tucked into my apron, attempting to putt stuff away straight after I’ve used it (I know, who would’ve thought, a semi clear work space!).
But I must say, with this whole ‘nature vs nurture’ thing, I think mums ‘clean kitchen’ habits have started to brush off on me… (goodbye old messy bec), because this whole living on your own thing, unfortunately kinda forces you to mega clean that kitchen… but to look on the positive side – there is nothing more satisfying then a clean kitchen! (jeeez I do sound like Mum)
We’re talking a meringue, cream and strawberry mess (the best kind of mess), given a bit of a shake up, by being slammed between two fluffy Victoria Sponge.
I like dat. I approve of dat.
Kinda like a mega fun Victoria Sponge as well I guess!
Either way, this cakey dude is delicious, summery and a glorious mess.
And yep I’m back from my 5 week europe trip alive and well! so I’ve got some travel posts coming yo way! And hopefully with my spare time I’ll have some (europe inspired) recipes up too! Stay tuned guyzzzzz
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
Meringue Kisses: (you can also use store bought)
300 g superfine sugar (1 1/2 cups)
150 g egg whites (from about 5 eggs)
1 teaspoon vanilla essence
2 tablespoons caster sugar
300ml double cream
2 tablespoons icing sugar
Purple Campanula Flowers (optional)
Freeze dried raspberries (optional)
To make the cake:
1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
To make the meringue kisses:
1. Line a rimmed baking sheet with parchment paper, pour in sugar and bake for about 5 minutes at 200C until the edges just begin to melt.
2. Meanwhile, pour egg whites into the bowl of your stand mixer (make sure it’s clean) fitted with the whisk attachment. Whisk on low allowing bubbles to form, increase to high and continue whisking until stiff peaks form and you can turn the bowl upside down without the egg whites falling out.
3. Remove the sugar from the oven and begin whisking again at high speed. Add one big spoonful at a time, ensuring that the whites come back to stiff peaks after each addition. Once all the sugar is added, continue to whisk for 5 – 7 minutes. You should be able to rub the mixture between your fingers and not feel any grit from the sugar. You know it’s ready to use when it forms a smooth shiny peak on the tip of your finger.
4. Decrease oven temperature to 100C. Line baking sheet with parchment paper. Place a dab of meringue on four corners of pan and press paper on top to hold it down flat.
5. Spoon the meringue mixture into a piping bag so it is packed in tightly. Snip off the tip of the piping bag about an inch in diameter and pipe kisses on baking sheet.
6. Bake at 100C for 30-40 minutes until the kisses can easily be lifted off the parchment paper with bases in tact. Let cool completely.
For the toppings:
1. Combine the strawberries, raspberries, blueberries, vanilla and sugar in a bowl and set aside for 30 minutes. (Leaving some fresh strawberries aside to cut with the stalks on to add colour if you’d like!) and whip the cream with the icing sugar.
1. Lay one of the sponge cakes face down, and spread over half the whipped cream. Spoon over half of the macerated berry mixture, and crush the meringue kisses on top (enough to lightly cover the whole surface).
2. Place the other sponge cake, face up, on top, and spread over the remaining whipped cream, macerated berries (and fresh strawberries if you set some aside), campanula flowers (optional), some crush meringue and uncrushed meringue, and sprinkle over some freeze dried raspberries! (optional)
Thanks for stopping by!