Dundee cake cooked

The cake was covered with a sheet of grease proof at around 1800 and it passed the BH skewer test at 1855. She also put her ear to the cake to make sure it was making the right sort of noises.

Removed from tin around 2100 and left to cool overnight.

Paper removed around 0700 this morning - and I think that it is indeed all off, despite appearances left.

The excess soda-bic (not baking powder as previously reported) does not seem to have made much difference, although the finished cake may have got slightly bigger than last time. We now think that the one eighth may have been a misprint, with other recipes suggesting one. On the other hand, our set of measuring spoons does include a one quarter.

Reasonably friendly discussion about the difference between soda-bic and baking powder, with Wikipedia in one corner and much experience of baking in the other. See references 1 and 2. The chemical difference seems to be that baking powder goes off as soon as it is wet, whereas soda-bic draws its action from the surrounding cake and from heat. I have yet to work out how that translates into recipes. Perhaps the modern cook just uses self-raising flour and does not bother with all these niceties.

Cake now in Tupperware store against the upcoming festivities. A store not dissimilar to those used in many cafés selling cakes.

Reference 1: https://en.wikipedia.org/wiki/Baking_powder.

Reference 2: https://en.wikipedia.org/wiki/Sodium_bicarbonate.