the melbourne cup, other than providing a four day weekend and a mid-term break, this year meant my grandfather's birthday! yay! there was smiles and cake and laughter and fun, but for some reason i realised i hadn't blogged about it yet.... the pics were taken on my iphone so quality isn't really what it could be, but this is quite a special post as the recipe i used was my grandmother's. i remember being little and asking especially for her to make it as my birthday cake with passion fruit icing mmmmmm. and truthfully nobody makes it as good as she does, but i gave it a go. based off Ina Welsh's, the recipe itself is super simple. each time i make it (and then proceed to eat a solid portion of it) i feel like she's standing in the kitchen with me. family recipes will do that to you. 

so we watched the horses on tv and went to the pub for lunch to celebrate the auspicious occasion. i enjoyed a duck salad which was truthfully, delicious. although, they advertised "croutons" as a part of the dish. instead however, i got soggy ripped up multi-grain toast?? other than perhaps needing to google the word "crouton" i had a really nice meal. there's just something so good about a pub lunch. sadly it was kinda packed because of the celebrations but you win some you lose some i guess. 

my uncle and his family came too which meant i saw my two little cousins for the first time in nearly three months (!!!!) . aged four and two, they are cute . like little firecrackers of little smiles and laughter. 

side note: i am now officially (okay almooooost officially..) on summer holidays!! yay! i've said this in this post but where has the year gone?!?!? down the sides of the couch where the lost socks and 5 cent coins go?!?!



4 eggs

pinch of salt

1/2 cup cornflour

1/2 cup plain flour

1 small cup castor sugar

large tsp. baking powder


for the fillings:

450ml whipped cream

dozen strawberries, sliced

1/2 cup strawberry jam

1/3 cup icing sugar


preheat oven to 180 degrees celsius

line round baking tins with baking paper. i used 2x 21cm tins. 

beat egg whites with salt until firm peaks form. 

turn beater back to slow and add yolks.

gradually add sugar and mix until thick and glossy

fold through sifted dry ingredients with a knife. 

bake for 20-25 mins or until springs back at touch.

slice your sponges in half if too thick and even up sides and tops. this ensures that the layers are even and the cake will stand straight. 

spread jam onto the first layer of sponge. top with some strawberries and cream. add the second cake layer on top. repeat this process until you've assembled your cake. 

dust the top of the cake with icing sugar. store in the fridge until serving.