Hello, dear friends and blog readers! I haven’t been sure how to write this post, so I’ve been avoiding posting it for quite some time.
My 2nd blog birthday has just passed, and it got me thinking about blogging. I’ve decided to wrap things up here at The Swirling Spoon. Why? Blogging for me isn’t providing the same enjoyment it used to. I feel at once like I’ve giving up something that I’ve put an incredible amount of time, effort and, well, money into, but also overwhelmingly that it’s time to close the doors. I’m not quite sure what I’ll do next, but with my wedding and honeymoon coming up in a couple of weeks, I think I will definitely be busy enough. After that, who knows? I just hope it’s food-related.
Because to be clear, I’m not ending my love-love relationship with food. I’ll still be baking, eating, and posting on my Instagram account. However, my Instagram posts will be incorporating less food and more day-to-day life things… including probably 1000 photos of the USA while I’m on my honeymoon in October! Follow along if you don’t want to let go. 😉
I intend on keeping my recipes online and having this site as a catalogue of recipes. In the coming weeks, the format of the site will change to be a static webpage rather than a blog. If anything, it means I will be able to keep coming back and making my favourite things, but I also want you guys to be able to access the recipes going forward.
I want to also give a shout out to my girls Claudia and Thalia who have been nominated as finalists in the Saveur 2016 Blog Awards. Reppin’ Australia/NZ in this hugely US-dominated food blogging world! I didn’t get a chance to tell you all to vote for them, but I’m wishing them all the best at the impending awards!
Finally, thank you all for your comments and support for The Swirling Spoon. I have loved “meeting” so many of you and appreciated every page click. (and remember I’m still on Instagram so it’s not really goodbye) xx
And a quick word about this cake: it’s the kind of cake we should really sit down and eat together whilst we cry. Fluffy, moist orange sponge meets pillows of sweet mascarpone cream and tangy orange curd. Made when citrus fruits were killin’ it back in July. Summer’s here now and GUYS WE FINALLY INSTALLED A GODDAMN AIR-CONDITIONER, and I feel that’s an appropriate note to leave things on because I know I’ve whinged about Brisbane weather an awful lot to you over these two years.
- zest and juice of one large orange (100ml)
- 2 egg yolks, beaten
- 50g unsalted butter
- 100g caster sugar
- 125g unsalted butter, melted
- 2 extra large eggs
- ½ cup / 115g caster sugar
- zest and juice of one large orange (100 ml)
- ½ / 100ml buttermilk
- 225g / 1½ cups flour
- 2 tsp baking powder
- ¼ tsp salt
- 250g pure cream
- 200g mascarpone
- ½ / 80g cup icing sugar
- Begin by making the orange curd. Place all curd ingredients into a small saucepan over low heat, stirring continuously until the mixture is thick and coats the back of a spoon (76 degrees celsius).
- Pour into a serving jug or container, and place in the fridge to cool down for at least two hours. As it cools it will thicken even more.
- Next, make the sponge. Preheat the oven to 180C/200C fan-forced, and grease and line 2 x 15 cm round cake tins.
- Place the butter in a large mixing bowl, and whisk in the eggs and sugar.
- Whisk in the orange juice, zest and buttermilk.
- Add the flour, baking powder and salt, and fold using a spatula until combined and silky.
- Divide between the prepared tins, and bake for 20 minutes, until risen and springy, and a skewer or cake tester inserted into the middle of each sponge comes out with just a few crumbs clinging to it.
- Allow to cool slightly in the tin, and then upturn onto cooling racks to cool completely.
- Finally, make the mascarpone cream. Add the mascarpone, pure cream and icing sugar into the bowl of a stand mixer with the whisk attachment on. Whisk for 1-2 minutes, until thick and pillowy. (You can also do this by hand but it will take longer).
- Once the cake layers are completely cool, you can level the cake layers and construct the cake.
- Place the first layer on the serving plate or cake stand, and then spread roughly half of the mascarpone cream mixture over the top using an offset spatula. Drizzle roughly half of the orange curd over this, and spread gently to marble it lightly into the cream.
- Place the second cake layer on top, and spread the remaining mascarpone cream and curd over the top. Sprinkle with a little orange zest, or you could try adding some fresh berries and a dusting of icing sugar!
- If not eating immediately, keep it in the fridge, although it should be brought back to room temperature before eating.