This week I would like to talk about talent. Talent is one of those things that is quite obvious for everybody while you don´t know you have it.
The reason is simple: it takes you very little effort to do what everyone else seems to find absolutely amazing. This is why people tend to undervalue their talents.
I don´t think I have any particular talent. But I´m very good at finding others' talents. I´m guessing this could be my talent?
A couple of weeks ago, I discovered a watercolor that really fascinated me. I love to see a good piece of art able to make me feel different. Maybe one of the reasons why I admire people with drawing skills is because drawing is something I just can´t do. So when I saw this amazing Lemon Drizzle Sandwich Cake watercolor, I had to find who the artist was. A couple of days ago, and only by chance, I found her. The artist behind the drawing was Becca. I sent her an email only to find out that she is even more amazing that her drawings. Should that be possible.
Instantly I knew that I wanted to work with her.
Becca Corney is an illustrator from the wilds of North Norfolk. She produces amazing food watercolours with lovely typographies. Her favourite thing about food – after drawing and eating it! – is the way it can bring people together. In her opinion, it can be an expression of love, or a gesture of comfort, and when life is getting to you, it can pick you up and make you feel good.
And I absolutely agree with her.
For this week's entry I asked Becca to produce a watercolour of my favourite Victoria Sponge recipe. I just can´t stop admiring the beauty of her drawing. Thanks Becca!
You can find more about Becca and see some of her wonderful illustrations here: http://cargocollective.com/beccacorney
WHAT YOU NEED
For the cake
200gr Unsalted Butter
200gr Self Raisin Flour
For the filling
100gr Unsalted Butter
120gr Icing Sugar
1tsp Vanilla Extract
2 Strawberry & Roses Tiny Jam Jars
Icing Sugar, to decorate
WHAT YOU DO
Pre-heat the oven to 190C.
Butter a round oven proof cake tin (approx 20cm). Set aside.
In a large bowl, mix the cake ingredients together until you have a smooth, soft batter.
Pour the mixture in the tin and bake for about 25 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
Cut the sponge in 2 halves.
To make the filling, beat the butter with the vanilla until smooth and creamy, then gradually beat in the icing sugar. Spread the butter cream over the bottom of one of the halves of your sponge, top it with jam and sandwich the second half on top. Dust with a little icing sugar before serving.
Serve with a hot cup of trea and enjoy!
I have no special talents. I am passionately curious.