Hello folks. Today has been the day of the experimental cake, and I fear it is something of a disappointing effort. Why experimental? Because it is an American recipe and I struggled with converting the cups to something I could vaguely understand, because I was always rubbish at arithmetic! Anyway, It has a lot of liquid things in it and I am not sure that, after an hour in the oven, it is absolutely cooked. It has strawberries in it, and strawberry jam, and lemon yoghurt. Yes, I know
! The bit I stuck the skewer in came out clean, but it has sunk a little bit, and that does not bode well. DH will probably eat it anyway. If anyone can point me in the direction of a reliable conversion chart I would be very grateful. When it is cool I will cut it and let you know what the result is. I know that cake standards in the kitchen are very high, so this may not be of an acceptable standard for you Kitcheners to sample ?!