I’ve posted this ATK recipe for British style scones with currants before. Perfect recipe.
Recipe tells you to reroll once then to discard remainder. I disobey, uglies are for me.
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That Delia one is the recipe I just made.
You know what’s f*34ed up about it? It has the ingredients for a single layer of the cake, but tells you to split it into two tins.
Which I did, even though I knew it was wrong. It produced two layers less than an inch thick each.
I dutifully let them cool, which took about ten minutes because they are just north of crepes, and then put some of my homemade strawberry jam between two layers (mom hates raspberry) and sifted some confectioners sugar on top.
Fine, I guess, but quite crispy because of how thin they are 
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You MUST REMEMBER to turn oven temperature down as soon as they go into the oven.
I forgot once, smelled them, caught in time.
I later heard highlighted that part of the recipe.
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Check the proportions of Chetna’s or Mary Berry’s, they are larger cakes.
I should have mentioned AP vs self-rising needs a baking powder adjustment of course.
Btw — if it doesn’t work out, just cut it up and make a trifle and no one will know any better 
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I made my own self-rising to account for the difference, yeah.
But yes, I compared this recipe to several canonical others. It’s clear the directions are off - should be double all the quantities. And yet I forged on like a dork!
Anyway this was a test bake, I have several months to dial in my preferred recipe, method and presentation.
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Wow! Thanks!
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Here’s an article about brown butter enhanced by milk powder.
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You’ve really made this cake plenty of times. You’re the bundt queen, and plenty of bundts are essentially pound cakes. Same cake, different pans. And then you sandwich them.
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What do you brush on the tops? I can never get mine that dark.
Uglies do get made, and eaten.
The recipe has you beat 2 eggs with 1 cup of milk. You reserve 2 Tablespoons of this mixture to brush on the tops just before they go into the oven. (The bulk of the mixture is mixed with the flour, butter etc)
I eventually learned it’s better to use a scale for measuring the flour.
I found a copycat recipe on food.com.
I have a special affection for recipes that turn out right every time … they look perfect, like what you’d find at an elegant British tea service.
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Definitely. I’ve seen insane recipes where they have you lightly spoon flour into a cup, but perhaps the most ridiculous was where it called for 1-3/4 cups, sifted into the cup.
Thanks for the info on the browning. The recipe I use for scones does not use eggs.
don’t be afraid! I’ve eaten and made many a Vic. It’s a simple gold cake with jam and buttercream. Mary Berry has a good recipe. Paul Hollywood too. Any British baking blog will feature it as well.
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I love a Victoria sponge, so much so that for a couple years it was my birthday cake for myself. I used Luisa Weiss’s recipe. The sponge wasn’t my total ideal, but it was still pretty great.
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Epicurious’ Lemon Poppy Seed Scones. Made here a half-recipe for 6 reasonably sized scones. Always a winner.
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World’s thinnest Victoria sponge is pretty tasty on day2.
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Making Bravetart’s One Bowl Cinnamon Rolls. I overproofed the dough because I was overserved last night (by myself haha) and went to bed before assembling the rolls. They don’t look any worse for the wear though. I guess we shall see when they come out of the oven. Even if they are crap they will be devoured tomorrow at work because teachers are scavengers when they discover food in the faculty room.
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I love teachers, and they should get all the free sweets possible.
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Well that’s good news
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I saw something funny on Instagram : said I fired myself from cleaning my house, I didn’t like my attitude and I was caught drinking on the job.
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