Recently I had a slice of Queen Elizabeth cake. Until then I've never heard of it. My friend went bonkers after she tasted it. She started looking for a recipe for Queen Elizabeth cake and to our dismay found there were many versions of the cake. There is one we found at "RecipesExperts". It's a British recipe and uses self raising flour. How do you substitute? Is there a difference in the kind of flour we have in Canada and Britain. From everything I've read this appears to be the most authentic recipe. As soon as we figure out substitution we'll be baking.