Spring Baking from The Clandestine Cake Club Cookbook.

Last Monday evening I was busy baking in the kitchen. I had been at work in the morning, followed by a quick run round the supermarket to do a weekly shop.  I just couldn’t concentrate as I had made my shopping list but stupidly left it at home.  So as I walked up and down the aisles it took me ages to remember what was on the list and what I needed.  Needless to say I forgot half the things I really needed but came home with things I didn’t need but wanted like a copy of Paul Hollywood’s new “Bread” book.  When I finally did get home and had put all the shopping away it was straight out for me to walk my dog. I didn’t fancy going out at all, it was freezing cold and there was an icy cold wind, coupled with heavy rain.  I managed to stagger back, make a cup of tea, then finally get out the baking ingredients.

It was a real treat to bake during the week. At the school where I work as a teaching assistant we have Mass on St Joseph’s Day in the church next door to our school, then as it is a Feast Day the parents are invited back into school for tea or coffee. There are usually cakes or biscuits as well, so I planned to bake three different flavoured cakes to suit everyone’s tastes.

So out came my well loved Clandestine Cake Club Cook book and I book marked three cakes which would be perfect for sharing with the parents at school. After all, the cakes are beautifully cut and shared at Clandestine Cake Club events and I wanted the parents to enjoy their cakes as much as I had done at previous events.

First up was one cake I just HAD to try.  Over a month ago when I was with some of the other Clandestine Cake Club members at the Arch Cafe in Leeds being filmed for Look North, the lovely Pippa Sharp from Pudsey and West Leeds CCC brought along her moreish Ginger Syrup Cake to the shoot.  I got to taste some and it was delicious.  As a huge lover of ginger cake it was a massive hit with all of us.  Pippa’s cake was also taken into the studio for the evening news bulletin so it was shown with Harry Gration and Amanda Harper enjoying it!  I bet it didn’t last long.  So I just had to try making it for myself and was worried it wouldn’t be as nice as Pippa’s cake, hers was just something else. Pippa has her own website Pippa’s Pantry and makes celebration and cupcakes to order.

As I got the oven warmed up I noticed that Pippa says you need to make sure you pre-line the tins with foil as well as greasing them as the batter is quite liquid. This really helped and I had no problems with the cake leaking out of the bottom of the tin.  I thought the smell coming out of the kitchen was just heavenly.  I love the smell of ginger cake baking, it brings childhood back to me thinking of gingerbread men baking with my mum.

Once they were baking away I carried on with cake number two. This was another cake from the Zesty Cakes chapter of the Clandestine Cake Club Cookbook.  I chose to make the Yoghurt, Lemon and Lime Cake which was Kate Dickens’ from Dalston CCC’s recipe.  Kate says that “this cake will make you friends!” and that she bakes it  to help her break the ice when meeting new people and that it is a recipe from New Zealand.  I thought the recipe was a lovely, fresh sounding cake and a perfect contrast to the ginger one.  It was also perfect for me as I had lemons, limes and some natural yoghurt that needed using up as well as it being cooked in a Bundt tin.  It also used sunflower oil instead of butter.

The ginger cakes came out and in went the lemon and lime cake.  I hoped the cake would work out ok as my natural yogurt was Onken yoghurt but was fat free, this probably needed full fat.

The final cake was yet another contrast to the previous two and was the Heavenly Carrot Cake which was Kirsty Lloyd’s recipe from Abergavenny CCC. I love reading the introductions to each of the recipes in the Clandestine Cake Club book and the introduction to the carrot cake mentioned that “this classic moist cake has earned Kirsty a lot of fans at the florists she works at,”  As carrot cake always goes down well when I’ve made it in the past I was very keen to try this recipe.

The carrot cake recipe was meant to be baked in a springform circular tin but mine was the wrong size.  I chose to bake it in a square loose bottomed tin, hoping to cut it into squares rather than wedges.  The only annoying thing I hate about making carrot cake is grating all the carrot to go in the cake.  I know you can take the hassle out of it by grating it in a food processor but mine was hiding behind loads of other things in my baking cupboard. It was such a hassle to get it out, I persevered with the hand grating method, trying not to grate my fingers as well!  I loved the addition of orange juice soaked sultanas which added to the flavour and depth of the cake.  I did not add walnuts to my recipe as in school we do not take products containing nuts onto the premises. I just added a few more sultanas instead.

Then, disaster struck!  I was meant to add a lemon and lime syrup to the still warm bundt cake. I pierced holes in the top of the cake and let the syrup soak through the holes. Sadly the cake went very soggy and I just didn’t know what to do.  I left it to cool down while I made buttercream filling for the ginger cake but the cake had disintegrated on one side when I tried to take it out of the tin.  I managed to flip it over, dust it with sugar and take a photo of it but I just couldn’t use it for taking into school. Fortunately all my family love lemon cake so it disappeared very quickly.

The Lemon and Lime Yoghurt Cake from the Clandestine Cake Club book. It was a delicious cake, even though I completely mucked it up!
The lemon and lime cake is cut up, this was the neater part of it that didn't end up in the bin!
The lemon and lime cake is cut up, this was the neater part of it that didn’t end up in the bin!

The cream cheese frosting for the carrot cake was a perfect topping and instead of sprinkling chopped nuts on my cake I chose to finish it off with some sugar carrot shapes bought from Lakeland last month. I use these a lot on carrot cupcakes and cakes.

My version of KIrsty Lloyd’s Heavenly Carrot Cake recipe from the Clandestine Cake Club book.

Finally the ginger syrup was made for the top of the ginger cake. This was an interesting icing to make as it involved warming the golden syrup in a pan with some butter, ginger, cinnamon and icing sugar.  It made a smooth paste and there was enough to spread on top of the cake without it sticking to my knife.  There were some fine chocolate shavings to add to the top. I also had some chocolate ginger eggs which I had bought from Waitrose last week.

Pippa Sharp's Ginger Syrup Cake as featured on page 50 of the Clandestine Cake Club cookbook.
Pippa Sharp’s Ginger Syrup Cake as featured on page 50 of the Clandestine Cake Club cookbook.

The two cakes that did end up at the coffee morning went down very well and there was some left over for the staff to have a slice.  As I had seriously overindulged with cakes at the weekend I didn’t eat any but I was told they went down well!

Happy Baking!

Love Sam xx

Happy St. Patrick’s Day- Chocolate and Guinness Cake

A couple of weeks back I was pleased to buy a copy of Delia Smith’s updated and revised Cake book.  I had not got a copy of her original “Book of Cakes” that was the forerunner to this book.  I wanted to put that right as I am a huge Delia fan and her recipes helped me to bag my husband (or I like to think so!) nearly 17 years ago.  I don’t really make a lot of Delia’s sweet recipes so it was going to be a new experience trying her cake recipes out.  She is known for her fail safe recipes which are known to work so I wanted to try out a cake recipe which would double up as a pudding to go along with Sunday lunch.

As it was St Patrick’s Day I chose to bake Delia’s Chocolate and Beer cake.  The beer in question would be stout, so of course I chose Guinness.  I don’t really drink beer that much, if I do it’s usually in the pub or in the summer at a bbq.  I have more wine, really.  The same goes for my hubby.  We just don’t really buy it unless we have parties or bbq’s.  I had to buy in a special bottle of Guinness to bake the cake and thankfully there would be enough to have a half a pint afterwards! Pour it out!

My hubby had offered to cook the dinner but I would get the pudding sorted out first.  It was a simple chocolate sponge sandwich with the delicious addition of the stout in both the cake and in the icing.  While the oven was preheating, I greased and lined two 8″ sandwich tins with baking parchment circles.

All the dry ingredients were sifted together into a big mixing bowl.  As I did this I managed to make a right old mess with the cocoa powder, it decided to sprinkle everywhere. It went on my book, all over the surface and even on my hands. I can’t understand why I did it.  The same went for when the whole of the cake batter had been mixed together. It was so frustrating. Perhaps it was because I was rushing, wanting to get the cake in the oven and baked quickly.  All the ingredients were simply added to the dry sifted ones, with the Guinness being added slowly afterwards.

The cakes were baked in my oven on the central rack for about 30 minutes.  While they were baking I started on the chocolate icing. This too contained Guinnesss but only 2 tablespoons of it along with melted dark chocolate, butter and icing sugar.  It combined together smoothly. My only concern was that there didn’t seem to be enough of it. Maybe I do overdo it, or I’d put too much in the filling and not on top.  The final touch was some walnut halves on the top of the cake.  I would have liked to have added some sugarpaste shamrock shapes but I had no green sugarpaste handy. So walnuts it was, then.

When the cake was finished and brought to the table at dessert time everyone was keen to try a small piece and it went down really well with a scoop of vanilla ice cream on the side of it.  I really enjoyed my piece of cake even though I’m meant to be cutting down on sweet things and it was really hard not to get the knife out to cut another slice.  The Guinness was a great compliment with the chocolate and wasn’t an overpowering taste at all.  We all loved it!

There was enough Guinness left over for my hubby to have half a pint before lunch!
There was enough Guinness left over for my hubby to have half a pint before lunch!
The gorgeously moreish Chocolate and Guinness Cake- recipe from Delia Smith’s new Cake book.

Happy Baking!

Love Sam xx

Banana Bread

I have made different versions of banana bread or loaf before.  Some have dried fruit, others have nuts inside but always tastes delicious and goes down well with my family and friends.

Last Saturday morning I was beginning to feel better after a long week of looking after poorly children followed by my own stinking head cold.  My head throbbed and my ears were bunged up.  All I had the energy to do was to flop on the sofa reading my Kindle or watching the telly.  There wasn’t much food in the house and I didn’t have the inclination or the energy to haul myself round the shops.

In the end my hubby said he would get a few things in and he would bring back a sandwich for lunch from the bakery.  It did make things a lot easier but I noticed about 5 very ripe bananas beginning to hum in my fruit bowl.  As I don’t like wasting things I thought I’d try and make some banana bread with them.

The Clandestine Cake Club Cookbook has a delicious Banana Bread recipe in it, in fact it is the very first recipe in the book.  It was created by Liz Laidlaw of the Cobham and Oxshott CCC.  I liked the look of the recipe from the picture as it features a rather delicious looking cream cheese icing and is finished off with a sprinkling of pecan nuts which I think are a match made in heaven with bananas and cream cheese.  I just had to try it out for myself.

The recipe introduction says “this is the perfect recipe for using up ripe bananas” and also that it “will keep for up to five days if stored in an airtight tin and will become even more moist”.  I thought this was a funny comment because banana bread never lasts that long in our house. Even if I put it in the freezer for safekeeping it mysteriously disappears.  I am lucky if it lasts a day or two at a stretch!

So, on with the recipe.  It was a quiet house, only me and the dog.  He was snoozing in his dog basket so I got down to my baking.  My loaf tin was greased and lined with a special loaf tin liner and I heated the oven up.

Butter and golden caster sugar were creamed together with a wooden spoon and then I added the eggs carefully, followed by a some plain flour. As I was careful the mixture did not curdle.  In a separate bowl I combined milk, lemon juice and vanilla extract. The milk was meant to be whole milk but I didn’t have any so I had to manage with skimmed milk and hoped for the best! Then I added the rest of the flour and some bicarbonate of soda. Finally mashed bananas were folded in.  The smell of the mixture was absolutely gorgeous as I tipped it into the tin and put it into the oven.

While the banana bread was baking I went and flopped back on the sofa trying to work on a cross stitch alphabet sampler I’m doing at the moment.  I took the timer into the lounge with me and kept going backwards and forwards to check on the bread.  After about an hour it was ready and I left it out on a rack to cool down while I made the cream cheese frosting.

The cream cheese frosting was an optional extra as the banana bread would have been just as delicious without.  The recipe notes also suggested you could add buttercream or glace icing to the top if you wished to.  I wanted to try the cream cheese icing and used full fat Philadelphia as it always gives great results.  To make the cream cheese icing I simply beat the butter first, then added the cream cheese and some vanilla extract. Icing sugar was sifted in at the end.  It made a gorgeously thick frosting which I smoothed onto the top of the loaf. The final touch was some pecan nuts. In the book the pecan nuts were chopped but I put whole ones on instead.

When it came to lunchtime the banana loaf came out along with a ham salad sandwich.  The cake was meant to be for 12 servings but I’m ashamed to say we did not get 12 slices out of it, only 8 as I cut the pieces far too big. Everyone enjoyed a large slice and as orignally thought it had all disappeared by the following day! It was worth it though and I enjoyed making the cake so much I will make it again and again.

Banana Bread with a luxurious cream cheese frosting.
Banana Bread with a luxurious cream cheese frosting.


Happy Baking!

Love Sam xx

Red Nose Day 2013- Baking For Comic Relief.


The Great Comic Relief Bake Off Book. Cost £2.50 with at least £2 going to Comic Relief.
The Great Comic Relief Bake Off Book. Cost £2.50 with at least £2 going to Comic Relief.

As I type it is Sunday night and it’s two days after Red Nose Day 2013.  I had been ill last week with a heavy head cold and had also been off work looking after my sick children.  Unfortunately this meant I could not get involved in any special Comic Relief Day fundraising activities. This made me feel upset as I do like to contribute in any way I can.  As a baker I like to donate my cakes to local fundraisers but late last week I had no energy to do anything except to sit on the sofa reading my Kindle or snoozing!  

I looked back and thought well actually I have bought some Comic Relief things and my children took in some money to school as part of their non uniform day. I intend to make a donation as well.  

I treated myself to one of these fab Comic Relief aprons from TK Maxx. They were designed by Emma Bridgwater and has been worn a lot already in the past month.
To go with my apron I also treated myself to an Emma Bridgwater mug. I love drinking my morning cuppa out of it, it’s perfect for hot chocolate as well.

A couple of months back it was great to watch the Great British Bake Off back on our screens again with celebrities taking part in the Bake Off instead of the regular contestants.  I really enjoyed the Comic Relief Celebrity Bake Off and chose to buy the fundraising booklet from my local Sainsburys the next time I was in town.  Sadly none of the celeb’s recipes were in the book but it contained 13 recipes previously found in the previous three GBBO publications.  I still bought the booklet as I thought it was useful to have and the money was in aid of Comic Relief.

Last Tuesday I was at home looking after my two ill children.  My daughter hadn’t eaten anything as she had a tummy bug but my son had a heavy cold. His appetite was still there though and he kept begging me for biscuits, etc.  I was feeling a bit rubbish myself but it wasn’t until later when I went out walking my dog when I started to feel rough. In the end I thought about making some brownies and some cookies as they were quick and easy and wouldn’t take much effort on my part.

First up was the Chewy Gooey Brownies.  In the recipe book you can add nuts to these but I put some left over mini fudge cubes into the mixture which were from a tub I had bought in Lakeland a couple of months ago. I had noticed that the tub was open and some had gone missing so I thought well I might as well chuck the rest in. There wasn’t anything on the side of the packet which said I couldn’t put them in something that needed cooking so in they went!  The brownies were very gooey and gorgeous.  They did not last long as my son and hubby kept eating them.  Had I made them for a fundraiser they would have been very popular, I’m sure!

Chewy, gooey brownies. The recipe is featured in the Comic Relief Bake Off book.
Chewy, gooey brownies. The recipe is featured in the Comic Relief Bake Off book.

The other thing I chose to bake from the Comic Relief Bake Off book was the Atzec Cookies.  I remember seeing the original recipe in the book “How To Turn Everyday Bakes Into Showstoppers” and wanting to try them.  The recipe called for coffee flavoured chocolate which I hadn’t got and also to sprinkle the finished cookies with gold lustre dust. As I had used up my gold lustre dust at Christmas I decided to make my own version.

The other day I had treated myself to some chocolate buttons from the wonderful Heaven in Ripon which is a chocolatier and cafe in the Market Arcade. The owner said the chocolate buttons could be used to make hot chocolate, could be melted down or used like chocolate chips in cookies.  I bought a bag of white chocolate buttons and some dark ones and tried them out in the Atzec Cookies recipe.  I dusted them with a light sprinkling of edible glitter.

Mouthwatering chocolate cookie dough with the gorgeous white chocolate buttons bought from Heaven in Ripon.
Atzec Cookies using melted dark chocolate buttons in the dough but mixed in whole white chocolate ones. Absolutely delicious according to my family!
Atzec Cookies using melted dark chocolate buttons in the dough but mixed in whole white chocolate ones. Absolutely delicious according to my family!


Happy Baking!

Love Sam xx

St Patrick’s Day Cookies and Cakes.

Happy St Patrick’s Day!

 I am not Irish although my husband has Irish ancestors on his Dad’s side of his family, his paternal granddad was Irish apparently.   In previous years Sam’s Smart Cookies made St Patrick’s Day cupcakes and cookies for orders but this year I have been so busy with my day job and other commitments I haven’t been able to offer my usual array of goodies.  It’s a shame as earlier on this year I bought some fantastic cookie cutters made by Wilton from Ebay in America so I could make some different cookies. The cookie cutters have now been discontinued, sadly. Sadly that wasn’t to be but I am working on some new designs for next year so watch this space!

So, instead I will share my previous year’s cupcakes and cookies with you.  Have a look at the photos below and see what you think!

Green and White Shamrock Vanilla Cookies topped with green and white sugarpaste and finished with green stalk detail.
Green and White Shamrock Vanilla Cookies topped with green and white sugarpaste and finished with green stalk detail.
These were made as Good Luck cookies but have also been made as St Patrick’s Day cookies using my four leaf clover cutter. These cookies were topped with Kelly Green edible glitter (now not used for edible use).
Shamrock cookie version two, this version has an extra dark green shamrock on top of the others with the details. These are vanilla sugar cookies.

Now here is a selection of St Patrick’s Day Cupcakes that I have made over the previous years. I want to make more designs and will add to the post as I make them.

Vanilla Cupcakes baked in St Patrick’s Day cupcake cases sourced from Wilton via Ebay. I topped these with my vanilla buttercream and finished them with a sprinkling of shamrock sugar shapes, again from Wilton.
These were a peppermint cupcake with a delicate peppermint flavour in both the cake and the green coloured frosting. The giant Shamrock sugar shapes were found on Ebay and they too were peppermint flavoured.
Not a very good picture but these were taken on my old phone camera, which was useless! These vanilla cupcakes were topped with a delicate green fondant icing and finished with handmade shamrock shapes.

For the Shamrock cupcake cases I bought some dark green ones as made by Wilton from Sugarshack, to find out more, please click here.

The top of the Shamrock Cupcakes showing the detail on the shamrock motif.

And finally here are my large cakes!  I absolutely love my Shamrock shaped cake pan which I bought on Ebay from Wilton.  It is perfect not only for making Good Luck cakes but for celebrating St Patricks’ Day as well. There are some fab decorating ideas, as well as tasty recipes on the Wilton website which I find very useful.

This shamrock shaped cake was originally made as a Good Luck cake for a work colleague leaving but can easily be adapted as a cake for St Patrick’s Day celebrations.

A Chocolate and Guinness Cake as featured in Delia Smith’s latest book “Cakes” . I made this cake earlier on today as our Sunday lunch dessert.

Happy Baking!

Love Sam xx

ForeverNigella#24- Easter With Nigella Old Fashioned Chocolate Cake.


I’m now on my third go at joining with #ForeverNigella.  This is a monthly blog hop where bloggers link up and share their favourite bakes and recipes.  It is organised by Sarah of Maison Cupcake which is a fab blog for all things foodie. I love reading Sarah’s blogposts whenever I get the chance.  This month’s #ForeverNigella is organised by the lovely Jen of Blue Kitchen Bakes which is another brilliant blog to catch up on baking and book reviews.  I’m  looking forward to linking up with the other bloggers taking part so I can see what everyone else bakes at Easter.

This month’s #ForeverNigella is called “Easter With Nigella” and I just had to share one of my favourite ever Nigella recipes which I  have baked not only for Easter but at other times of the year as well.  This recipe is none other than the Old-Fashioned Chocolate Cake from my well thumbed, coffee spattered and messy copy of “Feast”.  I bought the Feast book back in 2004 not long after my son had started school.  He was the younger one of my two children and at the time I was a stay at home mum.  I had been a primary school teacher before my children had been born and although I did some supply teaching before the birth of my son in 2000, I had been out of the workforce for a while.  It was to be another two years before I would return to work, albeit as a teaching assistant.  My confidence was at rockbottom and I had no self esteem.  Baking was complete therapy to me as I felt here was something I could be good at.  It took away the depression and loneliness I felt from being at home all day.

Nigella Lawson's "Feast", the front cover design.  Described as a book with "food that celebrates life"
Nigella Lawson’s “Feast”, the front cover design. Described as a book with “food that celebrates life”

Nigella’s Feast book is described on the book jacket as ” a feast for the eyes and for the senses”.  I could totally relate to that. I was in Borders bookshop in York one day and I stood there absorbed in the book, looking at all the recipes.  I knew as I wasn’t working my own money was tight but I didn’t care!  I HAD to have the book so I shot off to the cash desk to pay before I could change my mind and regret it.  Nearly 9 years later it’s been one of my most used recipe books so I’m glad I bought it!

Anyway, enough of the waffle and here is the recipe that makes me think of Easter and this time of year.  The “Old Fashioned Chocolate Cake” is not classed as an Easter recipe in the book, it comes under a special chapter entitled “Chocolate Cake Hall Of Fame” and this is the first recipe in the chapter on page 269.

The cake itself contains cocoa powder but the flavour that makes it old fashioned and not too overpoweringly sweet is the presence of sour cream.  The recipe is a simple all in one method that can be put together in a mixer or food processor which was very encouraging for me in my early days of baking. It is baked in two 8″ sandwich tins (sorry metric amounts just confuse me) for about 30 minutes.

The chocolate icing is made with real chocolate, more sour cream, butter and icing sugar as well as vanilla extract as well as more sour cream.  I always try to use the best quality chocolate I can find.  It spreads perfectly well on top of the cake and it just tastes sublime.

Here are just two of the versions of this cake I baked last year at Easter, although it has also been turned into a summery chocolate cake with handmade sugar roses, a Christmas chocolate cake with sugarpaste trees and as a birthday cake with hearts on.  These are the Easter versions as shown below.

This version of the Old Fashioned Chocolate Cake has ready made Spring daffodils and violet sugar flowers on top of it.
Another version of the Old Fashioned Chocolate Cake, this time I've added Cadbury's Chocolate Flakes and Mini Eggs to look like an Easter nest on top of the cake.
Another version of the Old Fashioned Chocolate Cake, this time I’ve added Cadbury’s Chocolate Flakes and Mini Eggs to look like an Easter nest on top of the cake.

I am looking forward to making this cake again at Easter this year.  I’m not sure how I will decorate it, depends what the kids fancy on top of it but all I know is that it won’t last long in our house!

Happy Baking!

Love Sam xx

Mother’s Day Featherlight Cake

As it was Mother’s Day I thought why not make a cake to share with my family. After all, if I didn’t have my husband, son and daughter then I wouldn’t be a mother, obviously!   Usually every Mother’s Day I get flowers and breakfast in bed but this year was different.  This year my hubby was away with work so I had to get up early to help my daughter with her horse and to walk our dog.  Breakfast in bed was out of the question. Instead we came back to Pain au chocolat (courtesy of Waitrose bakery), Smoothies and coffee for me. Later on I was presented with a Cadburys’ Chocolate Mini Egg Easter egg from my son (which he ended up eating half of!!) as well as some gorgeous yellow tulips. I also got some beauty therapy vouchers for the Turkish Baths in Harrogate. This was totally unexpected from my daughter who had saved up her allowance to treat me.  So, I wanted to thank my lovely family in my usual way- making them cakes!

I love Victoria Sponges laced with jam and cream and was keen to try out a recipe of a cake I had tried several weeks before at the BBC Look North shooting with the Clandestine Cake Club.  Helen Jones who I know via Twitter and her blog BakingAitch had made her delicious Featherlight Cake for the shooting as her mother Susan Jones (aka Evie’s Gran) was taking part.  Helen has two cakes featured in the Clandestine Cake Club Cookbook, the Featherlight Cake and also the delicious Tia Maria and Marscapone Cake which is heaven on a plate.

The Featherlight sponge is a butter free cake but in the introduction it states that “Helen suggests air should be listed as one of the ingredients!”  I was keen to try this as I had never made a whisked sponge before in this way.

As I was whisking the egg whites up my hand mixer decided to pack in.  I don’t have much luck with handmixers at the moment. They don’t last very long with me and this one was no exception.  I could feel the mixer getting hotter and hotter and then it just stopped.  In the end I had to use the hand method. At least it might help me with my bingo wings! I was glad when I had got the flour folded in and the cake straight into the oven.

The cakes did not take long to bake, only about 15 minutes.  They were light and springy and I left them to cool on a wire rack while I tried my hardest to whip up some cream by hand.  This took absolutely ages and I had to stop a couple of times as my arms were aching.

The cake was sandwiched together with some strawberry jam and the whipped cream.  There was some left over so instead of dusting the top with icing sugar I decided to pipe swirls of cream on top and finish off with some freeze dried strawberries I had found in Waitrose the day before.  They looked very pretty.

The cake all finished and waiting to be dived into!
The cake all finished and waiting to be dived into

As my hubby wasn’t going to be home until the afternoon we ended up eating our cake at 5pm in the evening after some meatballs and pasta.  It was just light and airy as Helen said it would be.

I used the leftover whipped cream to pipe swirls on the cake and finished them with freeze dried strawberry pieces.
I used the leftover whipped cream to pipe swirls on the cake and finished them with freeze dried strawberry pieces.

By Tuesday all the cake had gone! It was extremely popular in our house and my son has asked for me to make it again. Helen suggests lemon curd as a filling instead of jam which sounds delicious and just perfect for Easter if you don’t want chocolate or Simnel Cake.

A piece of Featherlight Mother's Day Sponge Cake, absolutely delicious!
A piece of Featherlight Mother’s Day Sponge Cake, absolutely delicious!

Happy Baking!

Love Sam xx