Maria Zeppel contacted us at High Tea regarding her daughters Zoë’s 12th birthday. They wanted an afternoon tea for 24 girls. A tea at our shop usually consist of savoury and sweet treats and a cake, in this case a birthday cake.
I sent through a list of pastries she could choose from and Zoë decided on the following:
Lemonade as a welcoming drink
Heart shaped pizzas
Chocolate éclairs with sprinkles
and a vanilla sponge birthday cake.
It was a windless, sunny afternoon in Mid- August. Despite the fact that they were dressed to the “tea” for the occasion, they had a fun time in the garden, dancing on the water features edge and doing ballet steps on the lawn.
The tea was laid out on the table in the centre of the restaurant and everyone could help themselves to the delicacies on the table.
The birthday cake was the highlight of the afternoon. It was frosted with soft pink butter icing and decorated with icing flowers in spring colours. Zoë picked the flowers off the cake, so that she could take it home. They enjoyed the cake with Rooibos, Earl grey and Ceylon tea.
When everyone had their fill it was time to go home. Each girl got a cupcake pincushion as a farewell prezzie and so an enjoyable afternoon came to an end.
Here is the recipe for the week: Lamingtons are great with tea and kids love the soft vanilla sponge, dipped in chocolate syrup and then rolled in desiccated coconut. My mouth waters just at the thought of it.
Set your oven to 200 degrees Celsius and line a 45×25 cm pan with baking paper.
You will need:
375ml (1 1/2 cups)
250ml (1 cup Butter)
750ml (3 cups flour)
10 ml (2 t) cream of tartar
250 ml (1 cup milk)
10 ml (2 tsp) vanilla
5 ml (1tsp) bicarb
Beat the eggs and sugar until fluffy and light. Melt butter and mix into the egg mixture. Sift together the flour and cream of tartar. Mix together the milk, vanilla and bicarb and stir to dissolve the bicarb. Fold the flour and milk into the egg mixture until well combined. Scrape into your prepared cake tin and bake for 12 to 15min until cooked. Let it cool down, before turning out onto a cutting board.
In the meantime make the chocolate syrup:
2 cups sugar
1 cup water
1/2 cup cocoa powder
When the sponge is cooled down cut into squares. Dip or roll each square into the chocolate sauce. Don’t let it linger too long or your Lamington will bleed some sauce later. Roll in desiccated coconut and store in an airtight container. I find that fine coconut works better than coarse coconut. These little darlings will keep up to 4 days in the fridge, if they are not eaten before then!