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Angelina Jolie has admitted that she’s still trying to figure out what her style is, as she opened up about wanting to look “soft” after being “hurt” in the past. The actor, 48, spoke candidly about her fashion sense during a recent interview with Vogue to discuss her new brand, Atelier Jolie. She began by describing how she believes people perceive her based on the clothes she wears. “Sometimes the way you dress says: ‘Don’t mess with me - I’ve got my armour on,’” she said. “But I want a woman to feel safe enough that she can be soft.” The Maleficent star revealed that when she was faced with a difficult time in her life, she was ultimately encouraged to choose clothes that made her look “soft”. “After I went through something where I was hurt, I had a therapist ask if I would try wearing a flowing garment,” she said. “Sounds silly, but I assumed that pants and boots projected a ‘tougher’ look, a stronger me. But was I strong enough to be soft?” While Jolie confessed that she didn’t feel too strong at time, she acknowledged that she’s still figuring out what her style is - despite being hurt in the past. “I felt vulnerable. Now I wonder if I don’t know what my style is because I’m still understanding who I am at 48. I guess I’m in transition as a person,” she added. The Salt star seemingly alluded to some of the personal challenges she faced over the years, including her split from ex-husband Brad Pitt in 2016. “I feel a bit down these days. I don’t feel like I’ve been myself for a decade, in a way, which I don’t want to get into,” she said. Jolie added that she’s in a place in her film career where she’s “only taking jobs that didn’t require long shoots” after spending the last seven years doing “a lot of healing”. She also noted that while she’s “still finding [her] footing”, her work with her fashion brand has offered her a new perspective. “I think part of this has also been therapeutic for me - to work in a creative space with people you trust and to rediscover yourself,” the actor explained. “I’m hoping to change many aspects of my life. And this is the forward-facing one.” In May, Jolie took to Instagram to announce the launch of Atelier Jolie, which she described as “a collective where everyone can create”. “Atelier Jolie is a place for creative people to collaborate with a skilled and diverse family of expert tailors, pattern makers and artisans from around the world,” she wrote in the caption. “It stems from my appreciation and deep respect for the many tailors and makers I’ve worked with over the years, a desire to make use of the high-quality vintage material and deadstock fabric already available, and also to be part of a movement to cultivate more self-expression.” During her interview with Vogue, the Mr & Mrs Smith star spoke candidly about her new career in the fashion industry, noting that her brand is “not really about fashion”. “I don’t want to be a big fashion designer,” Jolie said. “I want to build a house for other people to become that.” Read More Angelina Jolie says her children ‘saved’ her as she opens up about ‘healing’ after Brad Pitt divorce Salma Hayek reveals what she loves most about her friendship with Angelina Jolie Brad Pitt and Angelina Jolie ‘set to try and resolve’ longrunning vineyard dispute Angelina Jolie says her children ‘saved’ her as she opens up about Brad Pitt divorce Salma Hayek reveals what she loves most about her friendship with Angelina Jolie Sarah Jessica Parker’s custom 2014 Met Gala dress goes up for auction

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VALHALLA, N.Y.--(BUSINESS WIRE)--Jun 20, 2023--

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This cake was a standard on our Sunday coffee table and has a lot of nostalgia for me. It is quick to make, moist and flavourful, and the marble pattern was always fascinating to me as a child,” says former contestant on The Great British Bake Off, Jurgen Krauss. Marble cake Serves: 12-24, depending on tin size. The amounts given are for a loaf tin (950g) or a Bundt tin. For a bigger Bundt tin, double the amounts and bake for 15 minutes longer. Ingredients: For the batter: 125g unsalted butter or margarine, room temperature 2 tsp vanilla extract 2 eggs, separated 180g caster sugar 250g plain flour 8g baking powder 125ml whole milk For the chocolate batter: 10g cocoa powder 15g caster sugar 25ml double cream ¼ tsp ground cloves Method: 1. Preheat the oven to 170C fan/gas mark 5. 2. Put the butter in a bowl and, using a hand mixer or a stand mixer fitted with the balloon whisk, beat the butter until it is light and pale. Add the vanilla extract and egg yolks, alternating with the sugar bit by bit, and whisk for another 15 minutes until the butter and sugar mix is very frothy and white. 3. Sift the flour and baking powder together in a bowl. Alternate adding the flour and milk bit by bit to the batter while whisking on a low speed. 4. In a separate bowl, whisk the egg whites to soft peaks. Fold the egg whites into the butter and flour mixture. 5. For the chocolate batter, take one third of the plain batter and put it into a separate bowl. Fold in the ingredients for the chocolate batter. Put the two batters in a greased 950g Bundt tin or a loaf tin, starting with the vanilla batter, then add a layer of chocolate batter and finish with vanilla batter. Use a fork to create the marble effect by pulling it through the layers of batter with a swirling motion. Bake for about one hour; the cake should start separating from the tin and a skewer inserted into the cake should come out clean. Cover with foil if the top of the cake starts getting too dark. 6. Leave the cake to cool in the tin for at least 20 minutes before attempting to take it out of the tin. 7. This cake keeps very well for up to a week in an airtight container and for the first three days its flavour actually improves. ‘German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond’ by Jurgen Krauss (published by Kyle Books on 31 August, £26). Read More The dish that defines me: Evelin Eros’s rum cake ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’ What Bake Off’s Jurgen Krauss really thinks of his shock elimination How to pull off a traditional German babka chocolate braid

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