I might err on the viva la republic-side of the monarchy spectrum, but because I have a handful of friends named Charlotte and the most recent member of the English royal family celebrated a christening, a Charlotte Royale Cake recipe seemed fitting for this week’s edition (not addition, note to self, don’t send an email to staff across the country on a Friday and before you’ve consumed your daily intake of caffeinated beverages. Seriously, I had to write a follow up apologising for the heinous mistake, saying that my error was by no means a reflection of my commitment to the English language) of Doily Darlings.
Ingredients:
Two slabs of pre-made sponge cake
One jar of jam
Nine leaves of gelatin *vegetarians sob the world over*
Standard carton of custard
2 T gin/sherry/cointreau/whatever
450 ml of cream
Anyway, I digress…the recipe traditionally calls for sponge and custard made-from-scratch but hell, this girl’s got things to do. So instead, the unashamed improviser that I am, I popped over to le supermarche and decided to do the unthinkable and buy el-cheapo sponge and custard, replace actual berries with the leftover jam (I have about $10 to my name – could be due to that stupid ice cream lamp I purchased while in Japan), and finally, replace creme de classes with the gin dregs in my cupboard. Blasphemy, I know! Hey, I’m a food-enthusiast, not an expert. Next I’ll be doing posts about eggs on toast (oh wait, done that) or better yet, just toast! Best to keep my options open I say. Also, by aiming low there’s only one way to go and that’s up, amIright?
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