I am trying to replicate the Victoria Sponge Cake I ate in England as a child where it was made weekly in my grandfather's house. It's almost impossible to use English baking recipes as the flour they use, self-raising (not self-rising) is so different from ours, and none of the conversions I have tried work really well. Also, buying English flour is a pain - I have to travel downtown to get it, the packages are small, and it is expensive, and often doesn't have a long shelf life as it has been sitting around for a long time. Your cake, which I made last night, has come the closest to anything I've made before. And it was delicious even though I used KA AP flour and did not have the cake enhancer. I served it with macerated strawberries and vanilla ice cream. I am going to order the unbleached cake flour you used as well as the cake enhancer today. I wonder if that flour would work in biscuit recipes too. My friends in Atlanta use White Lily, which is 9 per cent protein, for their biscuits, and I can't get it in NYC. (I imagine but am not sure that White Lily is bleached.) Thanks for this delicious recipe. It is interesting that English self-raising flour does not have salt and American self-rising flour does. I guess it's because the first is usuallyused for sweet cakes, and the second, for biscuits.

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