I have been putting it off for months, but I’ve done it, I’ve prepared myself for the death of google reader.
Since the announcement of it’s demise (this may sound a little melodramatic but I love google reader) I’ve had a little play around with other services out there. I didn’t do too well with Feedly, it kept asking me if I wanted to merge my reader account which made me nervous that it would lose all my subscriptions when July came around and I wouldn’t be able to relink the accounts any more; and whilst I appreciate what they were trying to do with the app with multi directional gestures I missed the simplicity of reader.
So I’ve joined the rest of the crowd and signed up to bloglovin’ which is amazing, I love look and layout of the app and it’s so easy to use. I think the only reason I hadn’t transferred before was because it kept crashing with the initial wave of everyone abandoning google.
My other reason for prolonging my denial was what it meant for this blog, which I was completely overreacting about as it didn’t involve hours of sifting through sign up pages and HTML code, it was actually incredibly easy! So if you would like to follow me I have updated the links on the top right of the blog and you can now find me over at bloglovin’ and google plus, and I have finally added a link to my email subscription service (which being perfectly honest I had completely forgotten about!).
After all that playing around on the computer I wanted to make something simple and classic. Is there anything better in the summer than a traditional Victoria sponge cake? Two thick vanilla sponges sandwiching whipped cream and fresh fruit or jam. It’s one of the easiest cakes to make if you’re a beginner as you don’t have to worry about dealing with icing, and it always goes down a treat.
250g room temperature butter
250g caster sugar
250g self raising flour
4 tsp vanilla extract (or 2 of vanilla paste)
200ml whipping cream
3 tbsp icing sugar + extra for decoration
200g strawberries, washed, hulled, cut in half, and left to dry on kitchen roll
Preheat the oven to 180C, grease and line 2 20cm circular cake tins.
Cream together the butter and sugar until light and fluffy.
Beat in a tablespoon of the flour.
Add the eggs slowly to the mixture, making sure they are fully incorporated after each addition.
Repeat this process with the flour.
Beat in the vanilla and milk.
Divide between the tins and flatten the top with a spatula.
Bake on the middle shelf for 35-40 minutes until the top is golden brown and an inserted skewer comes out clean.
Leave to cool for 20 minutes, then remove from the tin and let cool to room temperature on a on a cooling rack – if the cake is still warm it will melt the cream.
Whisk together the cream and icing sugar until it forms stiff peaks.
To assemble the cake thickly spread the cream over one of the sponges, arrange the strawberry halves over the cream.
Carefully line up the top sponge with the bottom and gently lay on top trying not to put any more pressure than necessary as it will push the cream filling out.
Dust the top with icing sugar and serve. Keep in the fridge due to the fresh dairy and eat within 2 days.