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Since being in America, I've been trying to bake. In the UK, we weigh our ingredients and we use centigrade (°C). In America, they use cups as measurements and use farenheit (°F). It has been a little difficult to get used to the difference, but I never give up. Here is my recipe for baking a Victoria sponge cake!
Ingredients:
- 160g (2/3 cup) unsalted butter, softened
- 160g (about 1 1/2 cups) self-raising flour, sifted
- 160g (about 3/4 cup and 1 tsp) caster sugar
- 3 large eggs, lightly beaten
- 1 tsp vanilla extract
- 1 tsp baking powder
- 100ml double cream, for filling
- 125g strawberry jam, for filling
- 1 tbsp icing sugar, for dusting
Pre-heat the oven to gas 3, 170°C (338°F), fan 150°C (302°F). Grease and line 2 x 8 inch (20cm) cake tins with nonstick baking paper. 
In a large bowl, cream together the butter, vanilla extract and sugar using an electric whisk until light and fluffy. Add the lightly beaten egg a tablespoon at a time, beating well until fully incorporated.
Carefully fold the flour and baking powder in using a large spoon. 
Spoon the batter evenly into the two prepared cake tins. 
Bake for 25-30 minutes or until springy to the touch. Remove and allow the tins to cool for 5 minutes before removing from the tins.
Whip the cream until it's thick, then spread it on the bottom half of the cake in an even layer.
Spread the strawberry jam evenly on the other cake layer. Sandwich the cake together. Dust with the icing sugar and serve.
So that's it! What do you think?
Have you ever baked or cooked in a foreign country?
Ruth Victorine
2018年 1月 12日
Thank you both!
LindaDunne (inactive)
2018年 1月 11日
That looks delicious! Thanks for the step by step pictures.
Keiko Davy
2018年 1月 11日
I should try to bake this for my British husband! Will ask if he likes ;) Thanks for sharing the recipe!