Long time, no see! It’s been over a month since I’ve last blogged. My excuse is I’ve simply been busy working. Teaching full time on different supply contacts, doing extra shifts in a day nursery during the Easter holidays definitely took it’s toll though and by the Easter weekend I felt terrible. I went down with a stinking cold which then turned into a horrible cough. This pretty much made me feel like not doing anything much for the second week of the Easter holidays. So much for wanting to go out running. I didn’t even feel like getting my bum off the sofa let alone gathering up some energy to stick my trainers on!
This cake was one I baked right back at the beginning of April. I really miss baking and hadn’t done much mainly because I’m meant to be on a diet. This hasn’t really worked well the last few weeks as I have been so tired after coming in from work. Slimming World has gone by the wayside, especially when Mr SmartCookieSam gets involved with the cooking. He thinks nothing of using lots of olive oil. So when I get chance I like to take a cake into a school I’m teaching in. I was working in a school for the last week before the Easter holidays and decided to take a cake to leave in the staff room on the table. I explained I loved baking but baking didn’t love my figure.
This Lemon Curd Victoria Sponge is from a recipe in Lorraine Pascale’s latest book “Bake,” You might have realised I’ve baked a few recipes from her book recently but that’s what I usually do when I get a new book. I get a bit carried away. It’s a traditional two layer Victoria Sponge baked in an 8″ or 20cm diameter sandwich tin and sandwiched together with both lemon curd and a little buttercream. I was definitely not going to spend my precious time making my own Lemon Curd so I bought a jar of Tiptree with my weekly shop. I used about half the jar in the filling so Mr SmartCookieSam was happy to use the rest on his toast in the morning!The cake was very quick to bake and perfect for a Spring day. I reckon I only spent an hour baking it from start to finish, if that. A quick dusting of icing sugar on top and the cake was good to go. Or if you prefer caster sugar, go with that.
Lemon Victoria Sponge baked from a recipe in Lorraine Pascale’s latest book: “Bake”.
The morning after I arrived at the school, put my lunch in the staffroom fridge and the cake in a plastic box on the table. I left a note telling people to help themselves. It was quite a big school so I didn’t get along to the staff room until lunchtime. When I got there I noticed nearly three quarters of the cake had gone. Several staff members thanked me for the cake. I said I would bring some more another time, if I had time to bake. It gave me a warm, cosy feeling knowing that some teachers appreciated my baking. Especially at a time when it was getting near to the end of term and everyone was tired. A little bit of cake just helps you get through the day.
This was the sight which greeted me at lunchtime in the staffroom!