Romanticizing The Everyday…🍂🍁

In times of doubt and anxiety the attitudes people show in their daily lives, in their homes, and in their work, are of supreme importance.

-Queen Elizabeth

Hello, sweet friends…

I hope you are well…

More and more I’ve become aware how important the smallest of things mean to me…

October is one of my favorite months…

and before…

it slips away…

I’ll be out there seeking joy in the everyday ordinary…

👩‍🍳

WHAT’S COOKING

A Victorian Sponge Cake

There are many ways to bake up this beautiful dessert…however this is my easy copycat version you can do in a minute…or two

INGREDIENTS:

1 box of your favorite vanilla cake mix

3 Eggs

1 Cup water

1/2 cup vegetable oil

4-5 tablespoons strawberry jam

1 1/4 cup strawberries or other fruits to your preference

FOR FROSTING:

1/2 cup unsalted butter softened

1.5 cup powdered sugar sifted

1 teaspoon pure vanilla extract

1 tablespoon heavy cream

DIRECTIONS:

Prepare cake following directions on box…let cool

For frosting:

Add the softened butter to the bowl of a standing mixer or large bowl with a hand held mixer. Whip the butter for 3 to 5 minutes. Add powdered sugar and vanilla, mix until the butter cream gets crumbly. Once all the powdered sugar is incorporated turn up the mixer and mix another 2 to 3 minutes. Add milk or cream half teaspoon at a time until desired consistency.

When the cake has cooled place one layer, cut side up on a serving plate, spread a generous amount of the jam to cover the top. Don’t worry if you put too much or too little jam it won’t affect how good it will taste in the end.

Next, spread the cream over the jam...again, be generous, bring it almost to the edge as the weight of the top layer will push it down a bit. Top with the second layer, but this time, CUT SIDE DOWN.

Place in the refrigerator for at least one hour…this will help a lot in making nice slices when you cut into the Victoria Sandwich. Sprinkle with sugar or dust with confectioner’s sugar & fruit before serving.

That’s it!