Amberley Parochial School Village Fete
Come with me and explore.
Here are the faces. The people that make it happen. They are your friends. Family. Children. Parents. Teachers. PTA. Villagers. Parishoners. The local community.
These are the activities that make the day fun. Hook a duck, tombola, Pims tent, coconut shie, wet sponge throwing, splat-the-rat, bric-a-brac, plants for sale, flower and produce show, a bouncy castle, dance routines and the school choir recital. Wow, I’m out of breathe just writing it.
Then there is the gorgeous girlies getting painted. Pretty clever, huh?
Everyone gets a turn at sponging the headmaster. Go on! You know you want to.
These are just some of the things that make this fete so special.
But let us not forget the food and produce….
Local home-made jam, curd and presse by Sarah Hardaker and Camilla Lury.
These flowers are hand picked from someone’s garden. They won first prize.
And did I mention the cakes?
Vanilla Cupcakes by Karen Kitt.
Lavender Cupcakes by Camilla Lury.
Marshmallow Cupcakes by Penny Loe.
That’s a lot of cupcakes right? Well there were other things.
Millionaire’s Shortbread by Catherine Whitcombe. Everyone loves these.
In fact, it’s safe to say there were plates and plates and plates of cakes.
Okay one more:
Blueberry Cream Cheese Cupcakes by Camilla Lury. (This is a baking blog after all.)
Each one served with a cuppa in the village tea rooms (on a normal day it’s known as the parish rooms).
So where’s the Orange and Raspberry Victoria Sponge you are wondering?
Well I’m getting to that.
Orange and Raspberry Victoria Sponge
For the sponge:
225g caster sugar
4 free range eggs
200g self raising flour
25g corn flour
3 tbsp of milk
Zest of a large orange
For the jam:
Splash of orange juice
1-3 tbsp caster sugar (depending on how sweet you want it)
For the icing:
250g butter, softened
250g icing sugar
Juice of ½ an orange
Zest of a large orange
Turn the oven on to 180ºC. Grease 2 x 8in Victoria sandwich tins. Line the bottom of both tins with greaseproof paper and then lightly flour them.
Using a mixer, cream the butter and sugar. Add the eggs one at a time making sure you mix well after each one.
Combine the flour and cornflour and add to the mixture. Mix well and then add the milk and orange zest.
Split the mixture evenly between the two cake tins and then bake in the oven for around 25 – 30 minutes until they are golden brown and feel slightly springy on top.
While they are baking make the jam and icing.
For the jam put the raspberries, orange juice and caster sugar into a small pan. Heat gently until it has reduced to a jammy consistency. Remove jam into small bowl and put in to fridge to cool down.
For the icing mix the softened butter with the sieved icing sugar, juice of ½ an orange and the zest of a whole orange until it is smooth and creamy.
When both the cakes and jam are cool, spread some icing on to the top of one sponge, then some jam, then sandwich them together and spread the remaining buttercream over the top. Zest over a little more orange to serve.