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Monday, March 21, 2011

I had a little tea party. . .

I had a Little Tea Party
By Starleen Meyer

I had a little tea party
This afternoon at three.
Twas very small, three guests in all,
Just I, myself and me.
Myself ate up the sandwiches,
While I drank up the tea.
Twas also I, who ate the pie,
And passed the cake to me!

Try this delightful recipe from Fleur Wood’s very stylish book Food, Fashion, Friends. Perfect for an afternoon tea party with your favourite people.
Fleur Wood Winter 11 has just landed at Pink Ink. Some very tasty iconic Fleur pieces will really make you look the part.

Rhubarb Meringue Cake

250g (1 2/3 cups) plain flour
45g (1/4 cup) cornflour
3 teaspoons baking powder
200g butter, softened
440g (2 cups) caster sugar
2 teaspoons vanilla extract
8 eggs, separated
60ml (1/4 cup) milk
1 teaspoon rose-pink food colouring

Rhubarb cream:
4 stalks rhubarb, chopped into 2cm pieces
1 vanilla bean, split and seeds scraped
1 tablespoon caster sugar
150ml thickened cream

Preheat the oven to 180 C. Grease two 22cm springform tins and line with baking paper.

Sift the flour, cornflour and baking powder into a bowl. In a separate large bowl, cream the butter and 200g of caster sugar until light and fluffy. Add the vanilla and then the egg yokes one at a time, mixing well after each addition. Alternately fold in the flour mixture and milk. Divide the cake mixture between the two prepared tins and bake for 30 minutes or until a skewer inserted into the middle comes out clean.

Meanwhile, mix the egg whites until soft peaks form. Gradually add the remaining sugar, continuing to beat until thick and glossy.
Fold through the food colouring to create a pink swirl.

Remove the cakes from the oven and allow to cool for 10 minutes and then remove the springform sides. Line a baking tray with baking paper and place one cake on its tin base on the tray. Using a spatula, gently top one sponge with the egg white mixture and create a peaked effect. Return the cake to the oven for 10 minutes or until the egg white is starting to brown. Set aside.

For the Rhubarb cream, place the Rhubarb, vanilla seeds, sugar and 1 tablespoon of water in a medium saucepan. Cook for 6-8 minutes over medium heat or until the rhubarb has softened. Remove from the heat and allow to cool. Whip the cream in a bowl, then stir through the rhubarb.

Place the plain sponge on a serving platter and dollop over the rhubarb cream. Carefully balance the meringue sponge on top. Serve.

Serves 8

Enjoy. . .

Love, Pink Ink X

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