Brits speak one kind of English, Americans speak another, and Canadians, I think, are somewhere in the middle.  I know this because we were travelling in the USA with our English friend Sarah last year, and she was attempting some sort of transaction in a restaurant.  Maybe she was trying to get chips instead of crisps or potato chips or French fries or something.  That’s a whole minefield in itself.  In any case, after the exchange had gone back and forth several times, she turned to me in frustration and exclaimed, “Irene, can you translate for me, please??!!”

Baked goods are a whole other thing.  Canadian cookies are English biscuits, Canadian biscuits are English scones, Canadian scones are English scones again, and Canadian crackers are English biscuits again.  I’m almost kind of used to that.

But here was a new one on me:  the sandwich.  I was reading a recipe, apparently for a cake, in an English magazine, and for equipment, it called for 2 sandwich tins.

Huh?  Since when do you need a tin to make a sandwich?

Then I was invited to Julie’s house, and she offered me a Victoria Sandwich.  Turns out it’s a layer cake with a jam (and sometimes jam and whipped cream) filling, dusted with icing sugar.  And they call it a sandwich, apparently because of the layers!  All of a sudden, the sandwich tin linked up to the 8″ cake pan in my brain.


And who makes the best Victoria sandwich in the world?  Why Mary Berry, who just entered the Canadian vocabulary this winter with the first broadcast of The Great British Bake-Off.   Here’s her recipe for Victoria Sandwich.

Warning:  you’ll need sandwich tins.  I bought a couple, with removable bottoms, which I think is a brilliant idea.  How often have I whacked the bottom of an 8″ cake pan with a wooden spoon and still left pieces of the cake in the pan?  And you will also need a kitchen scale.  Because that’s the other thing about English baking versus Canadian baking:  they weigh, and we measure.

When I get home, I’m going to try it.  And if it goes well, I’m going to move on to Mary Berry’s drizzle cake.  No idea what it is (did they leave it out in the rain or something?), but it’s all the buzz over here!