Last Friday i decided to do something a little different for my "baking day". With too many complaints on how I was trying fatten my family up with so many cakes, I made something a little healthier. Jam tarts. But to make it even better, I made a mini photo shoot with the collection of vintage teacups I have. The result was some very pretty pictures that look very quaint indeed. I hope you like them!
Friday. My favourite day of the week. The last day of school before the weekend, and my baking day. What could be better? Today's bake was a lemon drizzle loaf cake. I had made this dish only once before on my work experience, where I had a great week working in a kitchen! That was a while ago though, so I may as well have been new to the recipe.
The cake was a simple recipe, great for beginners,and used the all in one method, which was very quick. I used a different recipe for the syrup because the one that was with the set of instructions for the loaf cake had more sugar than we had at home. The end result was a lovely soft sponge with a distinct lemon "zing" and a beautiful colour. The making did, however, involve a lot of mess, especially by getting lemon syrup all over the work surface. That doesn't matter, however. It's the taste that counts!
A day off school, and what better is there to do than bake a cake? The next item on my "baking to-do" list was a chiffon cake. After trying an incredibly light cake at "The Cake and Bake Show 2012", which turned out to be a chiffon cake, I have been wanting to make it. I adapted the recipe to make an orange chiffon cake. I followed the recipe and the end result was excellent. A very soft sponge with a very distinct orange flavour. I decorated it with a few "orange blossoms". They are more like daisies, but it makes it look pretty. Here is the recipe I used:
Recipe: http://www.chow.com/recipes/28648-basic-chiffon-cake - I added the zest of 1 orange and 2tbsp freshly squeezed orange juice to the recipe. I also used icing sugar instead of the flour to coat the pan, but you are probably better off following the recipe.