A vibrant matcha sponge cake or quatre-quarts, served in fingers. Matcha gives this simple sponge cake a bright colour and not-too-sweet flavour; beaten egg whites make it extra light. Easy to make and simple to serve, matcha sponge cake makes an elegant but unfussy afternoon treat.
midnight rain lashes
on the balcony
mizuna borage thyme
久しぶりですね？ Long time, no see.
You may have noticed that the blog has been a little quiet over the last few months. This is because we’ve been in a rather roundabout process of moving home and starting new jobs. In short, we ended up in London, capital of excitement and the UK.
In numbers, our situation is as follows:
Weeks since we got our own kitchen: 4
Weeks since all our kitchen implements arrived: 3
Weeks since we got an internet connection: 1
As you can deduce from the above, our #Londonlife began with a week of cooking without spoons followed by two weeks of having only spoons for entertainment.
Thankfully, those days are over. From now on, I can return to blogging about home-cooked Japanese meals on a hopefully regular basis. Click ‘read more’ below to find out about this one!
is no cause for shame