Travelling across the country in an American Skoolie, the Big Yellow project brings musical theatre workshops to schools to tackle bullying head-on.
To make the Big Yellow a liveable space for the dedicated team behind the project, we wanted to do our bit to help support their mission to stop bullying. That’s why we decided to do what we do best: a #Wrenovation (Skoolie style).
The Big Yellow parked up outside the Wren HQ and handed us the keys so we could design, deliver and build them a fully fitted kitchen on site. What a #Wrenovation!
For more information about the Big Yellow, head over to their website to read about their great work and how you can become a super cool sponsor.
Welcome to Oscar’s Kitchen
To celebrate their new fully functioning kitchen, chef-enthusiast and team member Oscar told us how to bake a sweet and zesty lemon drizzle cake.
Ingredients
For the Sponge
275g Flour
225g Butter
175g Granulated Sugar
2 Tsp Baking Powder
4 Tbsp Milk
4 Eggs
2 Lemons (Zest)
For the Syrup
175g Granulated Sugar
2 Lemons (Juice)
Instructions
For the Sponge
Preheat the oven to 180 degrees.
Beat together the butter and sugar until soft and creamy.
Add one egg at a time and beat into the mixture.
Next, add the flour, baking powder and milk and fold into the mixture.
Grate in the lemons and mix.
Pour the mixture into a lined baking tray with non-stick paper.
Bake in the oven for approximately 30-45 minutes.
For the Syrup
Put the sugar and juice of the two lemons into a pan.
Heat on a medium temperate and stir until smooth like a syrup.
To Finish
Pour the syrup all over the cooked cake and add a sprinkling of sugar to finish.
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