The Hallway is Completed!

Happy Monday! This weekend Brian and I were busy tackling our “must-finish” list – our list of projects that we started at some point and never quite finished. The biggest one has involved painting all the stained wood in our house.

If you remember, I mentioned the other week that I was in the process of painting all the doors in our hallway. Goodbye stain, hello bright white paint. Thankfully we are finally done.  And boy, what a difference it makes:

Painted doors
Painted doors

This was the previous view:stained doors

The brass door hardware was replaced with oil rubbed bronze:

oil rubbed bronze door knobs

The stained doors ended up needing more paint than we had anticipated so the project took a while. We did 2 coats of primer followed by three coats of bright white semi-gloss.  I like to use a multi-purpose roller (opposed to a foam one) for the flat parts of the door and then a paint brush to get into the recesses.  

While I was busy working on the hall, I also gave the entryway a quick makeover. When I originally ripped up the carpet that ran the length of the hallway I stopped at the entryway stairs. Not sure why. I think I just ran out of steam! Anyway, that was finally rectified this weekend and the carpet was replaced with a runner ($19 at Target!).

small entryway makeover

Right now the runner is secured with double-sided carpet tape. You can see that the hardwood is in pretty bad shape, so until we get all the floors refinished I didn’t see the point in adding more staples. Especially since I had just spent 4 hours removing staples and tacks from that very spot!

Over the weekend we also assembled the baby’s crib! The nursery is slowly coming together. VERY slowly coming together. 

That’s it for what we’ve been up to. Are you working on any projects right now?

Victoria Sponge Cake

victoria sponge cake | wife in progress

Every year I like to bake a cake for my wonderful husband’s birthday. I love a good excuse to bake! And guess what?! It’s that time of year again! Yup, the love of my life is turning another year older so today I’m busy baking up a storm! 

Over the past few years, Brian has favored a Victoria Sponge Cake as his preferred cake. I guess it’s not necessarily a commonly known cake in America but it became an instant favorite of his several years ago when I baked one on a whim. 

So what is this Victoria Sponge Cake you ask? Let me enlighten you! A Victoria Sponge (or Victoria Sandwich)  is a very simple and traditional English cake that’s said to  have been a favorite of Queen Victoria. And I cannot fault her taste in cakes! Moist sponge cake layered between raspberry (or strawberry) jam and thick freshly whipped cream makes this cake a winner every time. Paired with a cup of tea (or coffee) it also makes a perfect afternoon treat!

victoria sponge cake | wife in progress

You can whip up the batter for the sponge in a less than 10 minutes and once it has baked and cooled down you get to add all the yummy stuff! 

victoria sponge cake | wife in progress

Hungry to try it for yourself? Check out the recipe below! 

Traditional Victoria Sponge Cake
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Cake Batter
  1. 8oz All Purpose Flour
  2. 8oz Butter (at room temperature)
  3. 8oz Caster Sugar (Put granulated sugar in a food processor/blender and just make it finer)
  4. 1 and a half level teaspoons Baking Powder
  5. 4 Eggs (beaten)
  6. 2 tablespoons Milk;
Filling
  1. Half Pint Whipping Cream
  2. Few drops Vanilla Essence (optional)
  3. Jar of good quality Raspberry Jam
  4. Confectioners Sugar for dusting;
For the cake
  1. Preheat oven to 350°F/Gas 4. Grease two 8 inch cake pans.
  2. In a large bowl, cream the butter and sugar together.
  3. Slowly add the eggs and milk.
  4. Gently fold in the dry ingredients until you form a smooth soft batter.
  5. Divide the mixture between the prepared pans and smooth the top with back of spoon.
  6. Bake for about 20 minutes until golden brown and the cake springs back when pressed.
  7. Turn onto a cooling rack and allow to cool completely.;
Filling
  1. Beat the cream and a drop of vanilla until soft peaks form.
  2. Spread the jam over the base of both sponges. Over the jam on the bottom sponge, spread the cream. Sandwich the two cakes together.
  3. Dust with confectioners sugar before serving.
Notes
  1. If you don't own two cake pans, bake the mixture in one pan. You will need to adjust to cooking time close to 30 mins. Once the cake has cooled, slice it in two using a knife.
Adapted from Odlums.ie
Adapted from Odlums.ie
Wife in Progress http://www.wifeinprogressblog.com/
Related Posts Plugin for WordPress, Blogger...