Your cake is simply lovely and is a perfect, spot-on classic English tea cake like the Victoria sponge. I would love to try your flour! First because I have tried every brand of cake flour known to man and am always looking for the newest and best flour that will knock my socks off. Your flour looks like it will do just that. Secondly, i would bake cupcakes and sell them at a bake-sale i am organizing for the Breast Cancer 3-day walk (i can't walk, so i bake). My best friend has had cancer twice and one mastectomy, her mom died of BC and my cousin is a two time survivor and she walks. I raise money. so i would make raspberry jam filled classic cupcakes w/my own special Very-Vanilla Vanilla Buttercream frosting. Then sell them at the college i work at. Please do read Rose Levy Beranbaum's "Cake Bible", about 20 years ago, she originated the method of cake mixing you use, and she should get the credit for that and Shirley Corriher will be upset to have you telling folks that they are consuming peroxide in bleached flour.....please read her book "CookWise". There is absolutely nothing allergenic about flour. It simply has gluten which would cause a problem for those who can't have gluten, or dairy, or eggs...gosh the list can be endless these days. I am so thankful I can eat a whole piece of that beautiful cake and enjoy every bite. Keep up the wonderful work, it is a joy to read the blog.

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