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Ginger sponge cake

An easy to make tea-time treat, subtly spiced with the warming flavour of ginger. Perfect for the colder months.
Ingredients
· 200g self-raising flour
· 200g sugar
· 1 tsp ground ginger
· 1 tsp bicarbonate of soda
· 55g margarine, plus extra for greasing
· 1 free-range egg, beaten
· 2 tbsp golden syrup
· 240ml hot water
Preparation method
1. Preheat the oven to 180C. Grease and line a 28cm x 18cm/11in x 7in baking tin with greaseproof paper.
2. Mix the flour, sugar, ginger and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture resembles breadcrumbs. Add the beaten egg, syrup and hot water and mix well with a wooden spoon until combined.
3. Pour the mixture into the prepared tin and bake in the middle of the oven for 35–40 minutes, or until golden-brown and the top is springy to the touch. Leave to cool in the tin. Once cool, cut into squares.