July 24, 2011 by itheebake
One unusually rainy Sunday afternoon in London (ahem, add sarcasm here) around the time of the month when you can’t afford to go out because you have spent all your money buying clothes and supporting your family (and there is really not much to do in London when you haven’t got a dime, let’s face it) a good alternative to eating out is eating in.
We met around noon to go for a walk around the market in Brick Lane and look at things we would never be trendy enough to buy but that are pretty anyway. Having just managed to get out of the food market without buying any of its delicious looking food from every part of the world, we came back to the house and made a good old-fashioned sponge with stewed strawberries and whipped cream. It was pretty fecking delicious too! and I am not blowing my own trumpet here, you know me, I am the first person ready to throw that trumpet away.
This one was good. I think the stewed strawberries combined with the sponge and the home whipped cream made for an easy and awesome Sunday tea treat.
The sponge was a traditional sponge (pound cake as they might call it across the Atlantic) made with yoghurt and the usual suspects: sugar, flour, vegetable oil and eggs.
If you don’t know how to make it the instructions would be as follows:
1 yoghurt (125ml)
3 ym (yoghurt measures) of flour
1 and 1/2 ym oil (vegetable or sunflower)
1 and 1/2 ym sugar
1 teaspoon baking powder.
pinch of cinnamon .
Pour the yoghurt first of all so you can use the cup as your measure.
Put together yogurt and oil, sift the sugar, flour and baking powder on to the yoghurt and oil. Add eggs one at a time, put in pre greased cake tin and bake in the oven for about 35 minutes.
To stew the strawberries put them in a saucepan with about 2 spoonfuls of sugar and let them cook for a couple of minutes, until the juices start to come out of the fruits and they become soft.
Serve with about two gallons of tea.