Dinner with... ARABELLA CHI
FOR MY LAST SUPPER
I’d have my mum’s Sunday roast.
A homemade one is way better.THE STRANGEST THING
I’VE EVER EATEN is a
chocolate-covered ant. It actually
tasted like a Hobnob.MY GUILTY PLEASURE
is an Indian curry.IN MY FRIDGE YOU’LL
ALWAYS FIND almond milk.MY SIGNATURE DISH is
a prawn stir-fry. It’s quick, easy,
healthy and cheap.MY IDEAL DINNER PARTY
GUEST is David Attenborough,
but I would probably fall asleep
because his voice is so soothing!THE BEST MEAL
I’VE EVER HAD was at
Sticks’n’Sushi. I’m obsessed
with that place. It was where
I had my first date with Wes
[Nelson], so it has a special
place in my heart.The Arabella Chi x Boux Sport
collection is available at
bouxavenue.comA Victoria sponge with mini eggs and icing flowers makes the ultimate celebration treat
HAPPY EASTER CAKE
WORDS: Georgia Trevitt PHOTOS: Getty, Joff Lee
METHOD
■ Position the oven shelves towards the
centre of the oven. Preheat the oven to
180°C/fan160°C/Gas Mark 4. Lightly grease
two 18cm (7in) sandwich tins, then line the
bases with greaseproof paper.
■ Sift the flour, baking powder and salt into
a mixing bowl. Add the sugar, Trex, unbeaten
eggs, milk and vanilla extract. Use a wooden
spoon to beat the mixture together for 1 to
2 minutes until smooth and creamy.
■ Divide the mixture between the prepared
tins and level the tops. Bake for 18 to 20
minutes. To test that the cakes are cooked,
they should be golden brown, and when
touched lightly the tops should spring back
into shape.■ Put the tins on a wire rack to cool for
a few minutes. Remove the cakes from
the tins and allow to cool completely, then
remove the lining paper.
■ Meanwhile, beat together the butter and
icing sugar until light and creamy. Stir in the
vanilla extract and food colouring.
■ Spread half the buttercream over one
cake. Spread the underside of the second
cake with the raspberry jam. Sandwich the
cakes together and spread the remaining
buttercream on top. Decorate with small
Easter eggs and tiny icing flowers.Recipe from Trex familybaking.co.uk/
about-trexRECIPE
OF THE
WEEK
SERVES
8FOOD
INGREDIENTS
125g self-raising flour
1tsp baking powder
¼ tsp salt
115g caster sugar
75g Trex, at room temperature
2 large eggs
3 tbsp milk
½ tsp vanilla extract
FILLING AND DECORATION
100g butter, at room temperature
250g icing sugar
½ tsp vanilla extract
2-3 drops of pink or yellow food
colouring
3-4 tbsp of raspberry jam
Mini Easter eggs and tiny icing flowers