When creative people say ‘be a sponge’ I guess they’re picturing a cleaning sponge, soaking up water 🧽 But of course, I’m thinking of CAKE 🤩
The fluffy egg/flour/sugar sponge has been around for a very long time, but it can still hit you as a completely original, exciting and fresh dessert because it’s brilliant at soaking up new and innovative flavours 🍰
When people ask what inspires me, it’s not just a list of chefs and food writers and restaurants (though there are definitely some of those on the list). It’s all the places I’ve travelled to and lived in, and the people I’ve met and worked with outside of the foodie scene.
It can be random stuff too: a series I’ve binge-watched or podcasts I’ve listened to, what I see on my morning runs, interesting packaging in the aisles at the supermarket, my tattered messy notebooks filled with little illustrations and comments and ideas.
💡 What’s inspiring you right now?
(PS 🍰 This particular sponge cake is made with yoghurt, lemon curd, and cream cheese, I made it for my wedding and shared the recipe in #TheLittleSwedishKitchen cookbook)
📸: @davidloftus #CreativeInspiration #RachelKhoo #RKNews #Multipassionate #CreativeEntrepreneur
