Happy weekend, guys! Hope you have some relaxing things planned? We are really excited as finally, after almost a month (we started on 2nd August), we will be able to take a proper shower tomorrow morning. It’s funny how some deprivation makes you appreciate basic comforts again, like warm water pouring on your face from a height without the need for a bucket, a pouring jug, a garden hose or any other mechanisms we’ve had to employ to keep ourselves acceptably clean for a month 😉 .
Yesterday we had the walls grouted and they look magnificent. We did make a last minute decision to change the grout colour we’ve been planning on using and we are really glad we did. The original grout – called beige but looking more like medium brown – looked fine on a small sample I made, but I was really worried that it will look too dark and oppressive once the lines are repeated every 6.5 cm (2½”). The new grout has a warmish light grey tone to it and the tiles are looking great – their shape is nicely accentuated but doesn’t feel like the grout lines are closing in on you, if you know what I mean.
The taps went on yesterday and they look smashing. Today, we get to finally see our custom vanity unit go in and that’s probably something I am most excited about as only just over a month ago it was an idea floating around in my head that I wasn’t even sure is possible. With the help of the ever enthusiastic Duncan and our can-do bathroom guy, it’s happening and I have high hopes for it making the bathroom look really special. I’ll be holding my breath all day until I can see it in place…
Since having this project finally finished feels like a massive milestone, I made a big cake to celebrate and also because the British strawberry season is finally coming to an end, I figured I want to make something special with the last few punnets I buy. I baked a vegan version of a British classic – Victoria sponge.
Two layers of vanilla sponge, sandwiched by simple frosting, some quality strawberry jam and crowned with fresh straws. It’s beautiful to look at and delicious. The traditional versions tend to be simply dusted with icing sugar instead of cream and strawberries but I wanted the strawberries to shine here. Typically, this kind of cake is frosted with simple butter cream – butter whipped with icing sugar. You can do that with vegan butter too, if you wish, but I opted for vegan whipped cream as it works really well and requires far less work. Alternatively, you could also make a simple cashew frosting instead if you’d rather use wholefood ingredients.
PS: If you make my vegan Victoria sponge, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!
FILLING / TOPPING
FILLING / TOPPING
*XANTHAN GUM – only needs to be used if using gluten-free flour mix that doesn’t already contain xanthan (or other) gum.