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.
