I'm working on the Lett Lopi version of it now. It's a bit more substantial, but still airy and definitely pretty in a shade of raspberry sorbet. Here it is sitting beside some more of the Hewephoria merino sock that is going to be turned into scarves eventually.
The weather has finally turned warm enough to wear our Audrey coats on their own. We discovered that Isabel's looks nice with an old tam, about 10 years old, I think, from Knitty.
Loblaws had its first pansies of the season and I couldn't resist.
Spent the morning making Victoria sponge cake, to have for tea this afternoon. Recipe below. Here is the cake, filled with raspberry jam, awaiting its light dusting of icing sugar.
Victoria Sponge Cake (eggless)
3 c unbleached flour, sifted
2 c plain yogurt (I used fat-free)
1 ½ c sugar
1 tsp baking soda
2 tsp baking powder
1 c canola oil
2 tsp vanilla extract
seedless good quality raspberry jam, such as Wilton’s
small amount of icing sugar
Preheat oven to 350F. Prepare round layer cake pans with cooking spray or (my preference) by buttering pans, dusting with flour, and covering bottom of pans with parchment paper.
Mix the yogurt, sugar, soda, and baking powder and allow to sit for about 5 minutes.
Add the oil and vanilla to the yogurt, then add the flour. Gently combine
Pour into the prepared pans and bake for 35 min or until golden on top and a wooden knitting needle poked in the centre comes out clean (new use for dpns).
Leave in pans for 15 minutes before turning out.
Heat the jam (I use the microwave) to melt it until runny. Place the bottom cake layer upside down on the serving plate, then spread it with jam, then carefully position the second layer right side up on top. When completely cool, dust with icing sugar.
And in a burst of culinary energy I also made curried cauliflower soup for lunch.
Curried Cauliflower Soup
1 onion, coarsely chopped
1 clove garlic, thinly sliced
1 potato, peeled and diced
1 head cauliflower, cut into florets
1 tbsp olive oil
1 tsp salt
1 tbsp curry powder
5 c water
½ c milk (can be skim)
Heat the olive oil and sauté the onion until it is soft. Add the garlic, potato, cauliflower, and salt and continue to sauté until there is slight glaze on the bottom of the pot. Add the curry powder and cook for a couple of minutes. Add the water, bring to a boil, reduce the heat, and simmer, covered, until the vegetables are very soft. Puree with a hand blender until smooth. Stir in the milk and re-heat, but do not boil.