The future King of England weds his new bride, surrounded by thousands of wild hats!
The war rages on……
|Geisha Chasing Butterflies|
As one of the painters of "A Puzzle Without Borders"I can truthfully say we are thrilled it will be hanging there!
Prince William and the beautiful Kate made all of those British subjects very proud….at last, they have normal acting, attractive looking royalty to look up to! I don’t know if I will still be around when William becomes King, but I imagine he will be a fine Monarch. After all, he is the great great great great grandson of Queen Victoria!
I am not a huge fan of British foods, but must say, the quality of today’s chefs from England is such that their food is changing my opinion. We all know they call cookies “biscuits” and I love them, whatever they are called, but it was while I was watching that British movie, “Calendar Girls”, that I realized I had never made a sponge cake. (I love the way the British say “sponge”!) So, I did a little research and came up with a recipe. This Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like.
1 cup unsalted butter, very soft
¾ cup sugar
1 teaspoon vanilla extract
4 large eggs
1 1/3 cup regular flour
½ tsp salt,
1 ½ tsp baking powder
4 tablespoons cornstarch
3 to 4 tablespoons milk
4 to 5 tablespoons strawberry jam
½ pint strawberries
½ cup heavy cream
1 to 2 tablespoons sugar
Preheat oven to 350°F.
Cream the butter and sugar, add the vanilla and then the eggs one at a time, adding a spoonful of flour between each. Fold in the rest of the flour and cornstarch and when it's all incorporated, add a little milk as you need.
- Pour and scrape the batter into two 8-inch round cake pans that have been buttered and lined with parchment or wax paper. Bake for about 25 minutes, until the cakes are beginning to come away from the edges, are springy to the touch on top and a cake tester comes away clean. Leave the cakes in their pans on a wire rack for 10 min before turning out. Cool completely.
- When you're ready to eat the cake, put one layer on a plate, right-way up, spread with jam and scatter fruit on top. Whip the cream till it's thickened but still soft and spread over the “jammy fruit” (how British sounding is that!). Place the other layer on top and sprinkle with several tablespoons of sugar.
I could learn to enjoy Tea Time in England!
Needless to say, William and Kate’s cake was a little more elaborate than Victoria’s Sponge.
Follow this link to Saveur’s history if Royal Wedding Cakes http://www.saveur.com/article/kitchen/History-of-Royal-Wedding-Cakes?cmpid=enews042911