Photo Credit: Celtnet
I love this cake, though haven't made it since I've been back in the States. It's easy, delicious and on Sunday I want a piece really bad but I don't have all the ingredients, like self-rising flour, so I go online, find the recipe for changing regular flour into s/r and make the cake. While it's baking, I'm imagining how great that slice will taste with a nice cup of tea...yum, can't wait.
Except, when I open the oven to check on it, I find this (and yes, that's smoke):
It rose like a souffle, then began to ooze down both racks, onto the element and then made lovely cake circles on the foil drip catcher. A second after I took this picture, the entire bottom of the stove caught fire. Flames, peeps. I had enough to toast marshmallows, which in retrospect, would have been a better choice of dessert.
I got the fire out, the cakes were ruined--even before the soot and ash factor--and the oven was such a mess I had to clean it, a task I was not in the mood for on a warm, sunny afternoon. And no cake at the end of it all. Yes, cursing ensued.
Apparently homemade self-rising is a potent flour that turns a mild-mannered Victoria Sponge into some kind of explosive concoction.
I tried again, only with actual s/r flour that I bought this morning. And damn if the exact same thing didn't happen again! Giant puff of smoke, towering inferno, oozing batter, another oven scrubbing. Way more cursing.
The only thing I can figure is the eggs, flours and butter are different enough between countries that this recipe just won't work here. I even used my British measuring cups, used my British cake pans...everything identical to how I've always made this cake, other than American ingredients. Sadly, it appears I will never again have my favorite cake, at least not this side of the pond.
But hey, at least my oven is sparkling clean...woo hoo...