Red, White and Blue

Here is another one of my 4th of July desserts, a classic Summer Victoria Sponge with a little red, white and blue thrown in for celebratory purposes. The recipe came from Nigella Lawson's 'How to be a Domestic Goddess' which is beginning to look like it might need replacing soon with a fresh copy - it is so reliable and so well used! The recipe is seriously simple - See below - mix it all in the food processor and then bake. As I was making the cakes in someone else's kitchen using someone else's oven I was a little nervous and forgot to put the vanilla essence in - I was making it by hand and trying to look relaxed at the same time ;) Still, they came out very nicely and I just added the vanilla to the cream. Yum! Decorating is the best part, but my friend and I got so absorbed with decorating the top that I burnt the top of the Tarte Tartin that was warming under the grill - brilliant Miranda - nobody seemed to find much though as they were all such lovely people and apparently all loved Tarte Tartin with homemade bourbon ice cream. Don't mind if I do!

Victoria Sponge
225g soft unsalted butter
225g caster sugar
1 tsp vanilla extract
4 large eggs
200g self raising flour
25g cornflour
1 tsp baking powder (only if using food processor)
3-4 tbsp milk
2 x 21cm sandwich tins about 5cm deep, buttered

Chocolate Expresso Cake

I think someone might have put expresso and chocolate on this planet just for me. And me alone. They are my two favourite things possible. So as far as I'm concerned, this cake is heaven sent. The almonds and egg whites couple to give it a light crunch, the chocolate is given super powers by the expresso and it's texture manages to be soft, moist and clever all at the same time. Damn good cake. Thank you Tamazin Day Lewis, as always, great recipe. Cut a thick slice and couple it with a couple of tart raspberries & a dollop of whipped cream. Divine. (Recipe at the bottom).