I’m from the UK and have just purchased the book of Heavenly Cakes after all the gushing praise from Amazon feedback. I have to say that, on face value (glorious photos), they are not wrong.
I am so anxious to get started but am hit by alien descriptions. I’ve spent ages on google looking up Wondra flour (no luck in purchasing this in the UK), superfine & Turbinado sugar, cornstarch (is this the same as cornflour?) etc. Cup measurements are also confusing but am so pleased that there is a metric equivalent.
I currently use McDougalls Plain and Self-raising flour, Billington’s natural molasses, caster and granulated sugar, Green & Black’s cocoa powder & chocolate, Lyle’s Golden Syrup & Black Treacle. I use lemon juice whilst making meringues (as per Raymond Blanc, Delia Smith etc) and turning the bowl upside down until ready to use, a tip given to me by my Cookery teacher, who got me through my “O” level, many moons ago.
Should I start from scratch with your recipes, following as religiously as poss? Should I use McDougall’s Plain flour so that I can add the relevant raising agents? McDougall’s Self-raising flour and general sifting of all ingredients, together with whisking & folding to incorporate air, has generally been enough to produce light cakes without baking powder, etc.
Sorry there is so much here. It would be wonderful if there was a UK edition of your lovely book as I intend to buy more.
Thanks for any help you can give. Sunstone.