My Naked Summer berry Victoria sponge cake for brunch

I’m on summer holiday woohoo!! Since I finished my IB, which was a whole year ago SHOCK HORROR, all my summers have been super futile and boring. I spent a majority of last summer crocheting. So I was in the peak of my futility and realised I had a brunch scheduled with a friend. So I decided to invite a bunch of friends over and see people I hadn’t seen while away at college!


Yup! you guessed it that means a lot more brunch recipes will be coming up. While planning the menu, I decided to make one showstopping dish, and since I had been craving a good Victoria sponge,  I decided to make this lovely 3 tier naked Victoria sponge cake. One thing  I love about food in summer time is the wide availability of fresh herbs and fruits, so I decided to incorporate this by using berries in this recipe.

Hope you enjoy this recipe.




For the sponge

500 grams or 2 1/8 cups of butter

500 grams or 3 3/4 cup of flour

500 grams or 2 1/2 cups of caster sugar

7 large eggs

1 teaspoon of vanilla extract

For the frosting

250 grams or 2 1/8 cups of butter

250 grams or 1 3/4 cups of powdered sugar

1/4 teaspoon of vanilla extract

500 grams or 3 cups of strawberry

200 grams or 1 cup  of blueberries


  1. Preheat the oven to 180 degrees Celsius ( 360 degrees Fahrenheit), fan assisted.
  2. Place the butter in a bowl and cream until it starts to turn pale. I use an electric whisk, but if you are doing this by hand, I suggest using a wooden spoon, I just find it a lot more efficient.
  3. Add the sugar to the bowl and carry on whisking until the mixture is basically white.
  4. Add the vanilla extract and beat until well incorporated.
  5. Add the eggs one at a time and whisk well.
  6. Sift in the flour into the bowl.Whisk the mixture first on a slow setting and then gradually build up to a higher speed.


Preparing the Pans

  1. I use 3 pans with diameters 10cm, 17cm and 25cm.
  2. Using a brush, coat the pan with sunflower oil or butter.
  3. Add some flour to the pan and coat the layer of oil or butter with flour.
  4. Divide the batter mixture amongst the 3 pans and place in the oven.
  5. Bake the cake for at least 20 minutes before reopening the oven so it bakes on an even layer.
  6. After 20 minutes the littlest cake should be ready, stick a toothpick and see if it comes out clean, if so remove the cake. If it doesn’t come out clean, keep rechecking the cake every 5 minutes until all three are successfully cooked.

Making the frosting

  1. Whisk the butter until its very pale and its nearly white.
  2. Add the powdered sugar and the vanilla extract and whisk well.
  3. You want a very fluffy texture.

Frosting the Cake

  1. I let the cake cool overnight before frosting them.
  2. Ito ensure they all had a flat even surface I removed them form their pans as soon as they were cool enough to handle.
  3. I flipped them and then placed a flat heavy object, which had a larger perimeter than the cakes and left the overnight. I used heavy serving rays and baking dishes.
  4. Stem the strawberries and slice into thin slices.  Do not slice all the strawberries at once, as you may not need all of them.
  5. Take the largest layer of the cake and put a thick layer of frosting on the top layer of the cake. About 2 centimetres in thickness.
  6. Cover this layer with the freshly sliced strawberries.
  7. Carefully place the next cake layer on top of this and repeat.
  8. For the fruit layer of the last layer of cake I prefer to use whole strawberries with the stem still intact.
  9. I placed blueberries in between the strawberry slices and I randomly just placed it on the first layer.
  10. Using a butter knife I lightly coat the circumference of each of the cake layers.
  11. For the final touch, I decided to used powdered sugar and a sieve to lightly dust over the cake.





How to Eat more Veges and Fruits II- Vegetable Rice (vegan)


I came up with this recipe, on a Sunday while attempting to meal prep without doing my weekly groceries. Basically, as someone who is quite conscious about the environment I was researching means of making my lifestyle a lot more sustainable. I had always been obsessed with minimalism and found my self in a YouTube loop of watching videos on minimalism over and over again.

After watching uncountable amounts of videos on people who basically live a zero waste lifestyle, I decided to go through my freezer and use the ingredients I had in my freezer to meal prep. I found, frozen corn, frozen peas and frozen chopped spinach in my freezer and came up with this recipe.

Luckily, a lot of what I had in my freezers were veges which was great as I always try to ensure that my meals account for my daily five a day, in order to prepare for days when I’m too busy to make smoothies in the morning or make a salad.

If you are using stock cubes read the Tips on recipe variation

Serves four


Vege rice served with a black bean chicken quesadilla


1 1/4 cup of brown rice (225g)

1 cup of frozen peas (150g)

1 cup of frozen corn (175g)

1 1/2 cup of kidney beans (270g)

1 cup of frozen chopped spinach thawed (160g)

1 medium onion 

1-2 table spoons chilli flakes

500ml of vegetable, beef or chicken stock or 1 stock cube

2 cloves of garlic, crushed


black pepper

2 teaspoon paprika

1/2 cumin

olive oil


  1. Thaw all the vegetables.
  2. Place the stock in a pan and add the rice. Cover the pan and boil on medium heat until the water is dried, about 15 minutes.
  3.  Chop the onions as finely as you can get it.
  4. Heat a pan and add about 2 table spoons of oil (any vegetable oil without a strong flavouring, like sesame oil) will do just fine. Oil test.
  5. Add the finely chopped onions to the pan and saute on medium heat for about 2 minutes.
  6. Stir in the cumin and chilli, then add the garlic and saute for about 30 seconds on low-medium heat.
  7. Add the vegetables and beans and stir for another 2 minutes on medium heat.
  8. Stir in the rice and paprika.
  9. Taste the mixture and add more salt and black pepper until it is to your taste.
  10. Add 200 ml of water cover the pan and steam on low heat. Keep adding water until the rice is to your desired texture.



  1. If using stock cubes, add the cube to about 500ml of water and stir using a fork.
  2. You can use a dutch oven, if using a dutch oven, place in the oven after adding a further 200 ml of water.

Healthy Snacks II- Frozen mango Lassi

IMG_0842So my first year exams are over!!! Contrary to what you might expect I still feel a heavy burden on my shoulders. This is because I tend to over indulge in chocolates, buttery pastries and my all time weakness, Ben & Jerry’s phish food. So, rather than celebrating my short term freedom I find myself struggling to loose the pounds I’ve piled on and detox of all sugar, fat and lord knows what else.

This year, this burden was particularly augmented by the intense heat in London. So I came up with this dairy recipe ( with a diary free alternative). So this is my mango lassi recipe to help you beat the heat and get one of your five a day.

See tips and shortcuts below.



5 extremely ripe mangoes, (Alfonsos work very well)

(500ml) 2 cups greek yoghurt or coconut yoghurt

optional (80-175ml) 1/4- 1/2 cup of honey or agave


  1. Cube and destone the mangoes.
  2. Place the mango and yoghurt in a blender or food processor and blend until smooth.
  3. Add 1/4 cup of the honey to the blender and blitz.
  4. Keep adding the honey and  tasting the mixture until it is to your level of sweetness.
  5. Place the mixture in a freezer safe dish and freeze.
  6. Take dish out of the freezer 30 minutes before serving and enjoy.



Tips and Shortcuts

For when you can’t wait: you can buy frozen cubed mangoes from the supermarket for an instant froyo.

For lazy students and a cheap alternative: you can use tinned mangoes. This makes life infinitely easier and also saves up on washing up and the need for fancy equipment.


Easy Brunch Potatoes II (soy sesame)


Brunch potatoes

As Promised, here is my lazy serendipitous brunch potato recipe.


Serves two.


 1 kilo of potatoes

1/8 cup Soy sauce 30ml

smoked paprika

1 table spoon sesame seeds

2 teaspoons honey

1 teaspoon minced garlic

1 teaspoon chilli flakes

4 tablespoon of olive oil


  1. Preheat the oven to 200°C or 400°F fan assisted.
  2. Wash the potatoes thoroughly.
  3. Roughly cube the potatoes into bite size pieces. I like to make really thin and chunky pieces for texture.
  4. Place the potatoes in a pan and fill the pan with water. You want to fill it about 3 centimetres past the potatoes in the pan.
  5. Cover the pan and bring to a boil.
  6. Keep checking the potatoes every 5 minutes to see if it is tender. On a medium flame it should take about ten minutes and no longer than 15 minutes.
  7. Drain the potatoes using a colander or sieve.
  8. Heat 1 tablespoon of oil in a pan and add about a heaped tablespoon of sesame seeds and garlic.
  9. In a bowl, mix about a teaspoon of paprika, and chilli flakes with the remaining oil.
  10. Stir for about a minute on medium heat.
  11. Add the soy sauce, I prefer using light soy sauce, and reduce the sauce for 5 minutes on medium heat.
  12. Turn the heat off and stir in the honey.
  13. Mix the spice till it is well combined.
  14. Transfer the potatoes to a bowl and drizzle the oil spice mixture, make sure to use a rubber spatula to get every last bit of the yummy oil spice mix
  15. Toss the potatoes in the oil. Until each piece is well coated.
  16. Place the potatoes in one even layer on a cookie sheet.
  17. Bake the potatoes for 10 minutes.
  18. Take the potatoes out of the oven and transfer to a bowl.
  19. stir in the soy sesame mixture and place potatoes back on cookie sheet.
  20. Switch the oven setting to grill for about 7 minutes to give the potatoes a crispier texture.



Enjoy your meal!!


Cooking Tip 1. (Oil Test)

I have decided to start a new series were I just give general cooking tips and the first tip is how to know if your oil is hot enough.

Why is it important?

I personally love and welcome every and any opportunity to learn and as a science lover I think its nice to always try and explain the reasoning behind each action. Essentially you want your oil to be hot enough as this would ensure that the surface area gets not only nice and crisp, but that the flavor of whatever you are cooking stays intact and your vege/ meat remains JUICY.

SO how do you actually do the test.

You will need:

a wooden spatula

 a pan/ pot of oil heating up

Essentially you want to insert the narrower end of the spatula into your oil heating up and what you are looking for is the formation of tiny bubbles around the circumference.