To get straight to the point, English cakes are plain, elegant and satisfying. At their best they are comforting, loaded with butter and steeped in history and heritage.
Most of the traditional cakes have a story to tell – from the Victoria sponge developed for Queen Victoria (who relished the new craze for tea-parties) to the humble Eccles cake which was illegal to eat in 1650 – anyone caught eating one would be sent to jail.
Thankfully times have changed and there are so many wonderful cakes for you to try.
Basically English baking consists of two things – butter and a good set of kitchen scales. Unlike baking in America the majority of English recipes are based on weight, which can be a little strange to get to grips with but when it comes to baking, it is all about accuracy and weight is far more dependable than measures.