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Monday, 24 August 2009

Strawberry and Lemon Cream Sponge Cake

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When my mum moved to be closer to her daughters, she had a big clear-out and I became the owner of some old pieces of kitchen equipment that she no longer wanted. One item was a round flan tin for baking sponge cakes, with an indent in the middle for the filling. I had good intentions of using it but ended up shoving it into the back of a deep cupboard.

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The other day I fished out that tin and used it for the first time. I buttered and floured the tin and crossed my fingers (and toes) that the mixture wouldn't stick, it's not the kind of tin that you can line with your best friend, non-stick baking parchment.
The cake looked good when it came out of the oven, although it didn't pop out when I turned it over. Leaving it to cool in the pan, I tried again and with a bang on the kitchen work surface it gracefully plopped out in ONE WHOLE, beautiful piece. YAY! Thank you sponge cake tin, and thank you mum!

The tin will NOT be going back into the cupboard of doomed kitchenware, it's been fast tracked to the drawer next to the oven, where it will be lovingly and frequently used.

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Strawberry and Lemon Cream Sponge Cake

For the sponge cake:
100g/4oz unsalted butter, softened
100g/ 4oz vanilla caster sugar
2 large eggs
100g/4oz self raising flour
1 teaspoon vanilla extract

Preheat the oven to 180ºC/350ºF. Grease and flour a 20cm/8" flan tin.

In a large bowl, cream the butter and sugar together until light and fluffy - I use an electric hand whisk. Beat in the eggs, one at a time, adding a little flour with each egg. Beat in the vanilla extract. Fold in the rest of the flour with a large spoon.

Spoon into prepared tin and bake for 20-30 minutes until springy to the touch and a cake tester comes out clean. Remove from tins and cool on a wire rack.

For the lemon cream:
Lemon curd to your taste, I used about 1 cup - you can use store bought or make your own, I use Delia Smith's recipe.
300ml pot double cream

Whip the double cream to soft peaks and fold in the lemon curd.

For the topping:
Any fruit in season of your choice

To assemble:
spread the lemon cream onto the sponge base and pile the fruit on top.

Note: next time I make this, I am going to brush the sponge with a strawberry/raspberry syrup mixture.

Printable Recipe

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This content belongs to Nicisme at Cherrapeno. All writing and photography copyright N Fowers © 2007-2009 unless otherwise indicated. All rights reserved.

Tuesday, 18 August 2009

Bergen Fish Market, Norway

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The view of Bergen from the top of the Fløibanen funicular

Bergen was one of the first places we visited in Norway, a beautiful city with a wonderful fish market that I want to share with you.

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Bergen fish market - you can see the famous buildings of Bryggen in the background

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Everything packed on ice to keep it fresh

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Dried fish

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Delicious salmon

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Fresh shrimp, crab and lobster

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Anyone for caviar?

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Reindeer meat

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There was plenty of fresh fruit

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Cloudberry products - jams, syrups & sauces

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Some cloudberry jam for me - it is forbidden by law to pick unripe cloudberries in Norway!

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This content belongs to Nicisme at Cherrapeno. All writing and photography copyright N Fowers © 2007-2009 unless otherwise indicated. All rights reserved.

Tuesday, 11 August 2009

Beautiful Norway

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Eidfjord, Norway

I've just come back from Norway, where we spent two wonderful weeks cruising the beautiful fjords, going right up into the Arctic Circle to the North Cape - home of the midnight sun.

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Leknes, Lofoten Islands, Norway

I won't bore you with too much of the amazing scenery, on to a few of the sweet treats that I had - it's tough having to force down desserts like this every day! I didn't take loads of photos because I got a lot of strange looks and was in danger of being labelled a weirdo!

Click on photos for larger views.

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Tiramisu and a fresh fruit Pavlova

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Rich chocolate fudge cake and an eclair

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Chocolate mousse cake and my favourite, a blackberry cheesecake

Thank you for all the comments that were left on my blog while I was away, I'll be visiting your blogs in the next few days to see what you've been up to!

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Stavanger, Norway


♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

This content belongs to Nicisme at Cherrapeno. All writing and photography copyright N Fowers © 2007-2009 unless otherwise indicated. All rights reserved.

Monday, 3 August 2009

Just for fun, my crisp obsession!

I don't eat that many crisps, but when I do, I always go for the folded ones first.

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You have to shake the bag to find 'them'


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So, so - a broken one with an air pocket


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Folded and with an air pocket!


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This is a perfect one, ahhhhh!


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Oh yeah baby, I've hit the jackpot - double the pleasure with this one!!


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And this one should be in the Tate Modern

So, what do you have an obsession with???

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

This content belongs to Nicisme at Cherrapeno. All writing and photography copyright N Fowers © 2007-2009 unless otherwise indicated. All rights reserved.