Victorian Sponge tea Cake

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Woooooooooooo it’s May 2-4 weekend … except it’s not May 24th heh. But we’re full on celebrating Queen Victoria’s birthday.

Happy Birthday Vicky-darling, you look marvelous in your blingout crown and swanky dresses!!

What that means for us regular folks iss…..

Fireworks

Strawberry Short cake

Suuuunnnshhhiiinnne

And the cottage …

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YEEESSSS – for most Canadian’s this weekend is the official – unofficial first weekend of summer!! And I can’t wait to get it started :) … ironically I also always start celebrating my birthday this weekend … even though it’s still a couple days away. It’s part of our family tradition… while I refuse to blow out my candles earlier than the actual day ( apparently it’s bad luck) I WILL be indulging in cake, ice cream, and wearing pretty things that make me want to shoot sparkles out of my fingertips.

I’m puuuuuuuuuuuuuumped!!

Mr. LTSL and I actually have a crazy packed weekend ahead of us … spending the weekend at my parent’s place … engagement … wedding … Food Truck Eats at peller estates ( HELLO … pretty much my idea of a mini Disneyland … and there will be wine) .. picnics at the lake… brunching… laughing … loving… did I mention there will be cake?!

Speaking of cake, look at this beauty.

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Victorian sponge… it’s a thing. And its crazy delicious … and wicked *that word that rhymes with joist  … but starts with an “M” and makes my blood crawl when anyone says it*aaaannnd it’s so pretty and dainty.

Whether with a cup of afternoon tea, or downed with ice cold lemonade … I feel like you should get jiggy with this cake ( I welcome anyone that wants to pull me out of the 90’s … except don’t because I secretly want to forever be Kelly Kapowski)

This would also be an amazing base for a strawberry short cake … ooorrr double/triple the recipe for a layered naked cake …. WINNING!

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Victorian Sponge tea Cake

 Ingredients:

4 eggs, room temperature

2 cups sugar

1 tbsp vanilla extract

1-1/4 cups all-purpose flour

1 cup cake flour

2-1/4 teaspoons baking powder

1-1/4 cups 2% milk

2/3 cups butter

Raspberry jam

Icing sugar ( for decoration)

Berries ( optional, for decoration)

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Directions:

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1) Preheat oven to 350 degrees F. Grease a large doughnut pan or an 8 inch cake pan . Set aside.

2) In a large bowl, beat eggs thick and lemon-colored. Gradually add sugar and vanilla.

3) Sift flours and baking powder. Gradually add to batter, beating at low speed just until smooth.

4) In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter and beat just until combined.

5) Pour baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

6) Once cooled –  on one half spread with a thick layer of raspberry jam, on the second half spread with cool whip. Sandwich the two halves together

7) heavily dust with icing sugar & top with berries if desired

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Happy days my lovely interweb friends

Condensed Milk Pound Cake

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We should eat cake

You know, since it’s almost bikini season and all that jazzy-ness!!

Heh. Bikinis … such a joke.

They’re such itty-bitty, stress inducing son of a guns.

I saw we forget our worries and fill the voids of our life with delicious – dense Condensed Milk pound cake?!?!

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Obvs.  Like there is another rational option. Hiiii – and life is all about balance ( no, not a slice of cake in each hand … hehehe )

This cake is lightly sweetened, crazy smooth, and extremely dense – it would make the perfect base for a strawberry short cake,– or loaded with ice cream on top, or a fruit trifle!! Side note … every time I hear the world trifle – I think of Destiney’s child – You triflin’, good for nothing type of brother….. Silly me, why haven’t I found another? Stop it, don’t tell me, you don’t listen to a little Destiney’s child now and then.

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Maybe you don’t maybe it’s just me. Maybe I’m super addicted to 90’s music right now .. Maybe this post is super random and I should stop babbling and just get to the cake recipe.

Done.

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Condensed Milk Pound Cake

  •  1⅓ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 cup Margarine at room temperature
  • ½ cup granulated sugar
  • 3 large eggs
  • ¾ cup sweetened condensed milk
  • 1 teaspoons vanilla extract
  • 1 Tbsp Lemon Juice

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 Instructions

  1. Preheat your oven to 325 degrees.
  2. Spray an 8½ x 4½ inch loaf pan with non-stick cooking spray and set aside.
  3. In a bowl, sift together the flour, baking powder and salt and set aside.
  4. In the bowl cream the butter and sugar. Add the eggs one at a time, mixing after each egg until well blended. Add sweetened condensed milk, vanilla and lemon juice to the butter mixture and mix until combined.
  5. Add the dry mixture to the wet mixture
  6. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
  7. Cool for 10 minutes, then turn the pound cake out onto a wire rack to cool completely.

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