I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Wednesday, 6 April 2016

Victoria Sponge.



Victoria Sponge.

The delicious and humble Victoria Sponge. My 9 year old daughter made it by herself following my recipe, with a minimum of mummy's intervention. She has asked me to say "if I can make it, anyone can".

Equipment:
2x20cm springform cake tins.

Oven 180c fan forced.

Use an electric mixer,beat,
-250g self raising flour, with
-250g butter, at room temperature,
-250g caster sugar,
-4 eggs, 
-2tsp baking powder,
-1tsp vanilla bean paste,
-pinch of salt.
Beat well to combine the ingredients.

Spoon into the prepared tins.

Bake 20- 25 minutes.

Cool completely in tins.

Sandwich the sponge layers together with 150g raspberry jam.
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