I don’t know about you, but there’s something infinitely inviting and magical about the kitchen. It’s as if the problems of the outside world stop at the door and everything becomes soft-edged and rose-tinted. And warm.
Let the outside world worry about itself. I just want cake.
Vanilla sponge with jam and glacé icing. A retreat to childhood, schoolday memories. Before responsibility. And commitments. And bills. ;)
This cake came about in the following way….
Meet up with my lovely friend Eleanor of ‘Flowers in the Kitchen’ blog.
Who presents me with two pieces of jam and icing topped sponge. But, wait. This is no ordinary sponge….it’s different, better in some way, moist, delicious……what’s the secret Eleanor?
I knew the secret before she even told me! You see, we’ve had this conversation before…
Butter Vs Stork.
The Stork won by a long shot.
And before we go any further….I know, I know Stork is not as natural as butter, the ingredient list is longer….
But in my eyes, we want the best taste, texture and keeping qualities possible.
And cake is not for everyday. So that’s ok.
I haven’t conducted a scientific experiment, I don’t really know why Stork is better – it maybe something to do with the liquid content, with the keeping qualities, who knows?
Cue another adorable lady, Nicola from Cookie’s Cakes and Bakes, who alerted me to her favourite vanilla sponge recipe from the BBC Good Food site.
It’s delicious, it always receives rave reviews, the best vanilla cake ever…
Nicola really sold this cake to me – I had to try it!! :D
This cake is not some airy-fairy little offering- it’s a dense, moist, with-presence, proper cake!
I simply topped the cake with sieved strawberry jam and a glacé icing made with icing sugar, enough water to achieve a pouring consistency and a teaspoon of vanilla extract.
There, now doesn’t that feel better? Comfort food in the extreme.
That’ll quieten those wolves at the door.
You may also like to look at my peanut butter cake which is also a BBC Good Food cake.