Lynn the owner is also a very talented Interior designer as well and she stocks a great range of fabrics and interior design products. Thru the Looking glass also prides its self in catering for gluten and lactose free diets as well.
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| Delightful outside seating area |
Our theme for our meeting was "Vintage Classics" taking its inspiration from the tea room and our members rose to the challenge wonderfully, producing an array of delightful summery vintage creations. My bake for this meeting was a Strawberry and Rose Swiss roll the recipe is below.
The cakes we enjoyed
- Toffee apple cake
- Black Forest cake
- Caramel cake
- Pineapple upside down cake
- Victoria sponge with cream
- Battenburg
- Cherry cake (apologies to Anne as I missed photographing your cake)
- Weetabix
- Strawberry and rose swiss roll
What you need to make the strawberry and rose swiss roll
- 3 eggs - free range, separated
- 1 tsp vanilla paste
- 100g self raising flour - sifted
- 170g caster sugar
- Fresh strawberries - hulled and halved and sliced
- 200ml double cream - whipped to soft peak stage
- 2 tbsp strawberry jam (thinned slightly with the cordial)
- Rose cordial
- Greased and lined swiss roll tin
What you do
- Firstly pre heat your oven to 180c
- Now whisk the egg yolks and vanilla paste with 3/4 of the caster sugar until pale, light and fluffy
- In a separate bowl now whisk the egg whites , gradually adding the remaining 1/4 of the caster sugar until you reach soft peak stage. I use my trusty Kitchenaid mixer.
- Now gently fold a large spoonful of the egg white mixture into the egg yolk mixture to loosen it and the fold in most of the egg white mixture trying at all times to retain the air in the mixture, now sieve in the flour gently and fold in, finishing with the last of the egg white.
- Now that the mixture is well incorporated, pour into the prepared tin, smooth with a palette knife if necessary.
- Bake in the oven for 10 -15 minutes, until golden and well rise and tested cooked with a cocktail stick.
- Remove from the oven and allow to cool for a few minutes in the tin
- On another piece of baking parchment turn out the sponge, quickly removing the top layer of paper.
- Using the remaining piece of baking parchment , gingerly roll the swiss roll up still containing the paper. This is so the roll can cool folded to prevent cracking.
- Whilst your roll is cooling, mix the whipped cream with the jam and rose cordial, just gently you are going for a ripple effect and prepare your strawberries.
- Once the sponge roll is cool, unroll and spread the whipped cream mixture across roll and the strawberries , then gently re roll using the paper to assist rolling it back up.
- When roll dust with icing sugar and decorate to your taste, I used strawberries and rose petals on a vintage plate inherited from my Nanna.
And here's a cheeky image of fellow blogger Rachel (Vintage Folly) suitably vintage styled enjoying the tea and cake !
