spamming, yes, but I need help...

[wordinista]

I'm going nuts.  I'm trying to convert a recipe from metric, and I've got just about everything but the flour converted.

The recipe calls for 150g of flour.  One conversion calculator puts this at about 5 oz (which is just over half a cup), while another one puts it at about 1 and a quarter cups.  Obviously this is a big difference, and as I've already screwed up the recipe twice, I want to make sure I've got all the measurements right before I do it a third time.

Actually, here's the recipe:


4 large eggs, separated, plus 2 extra large egg whites
125 ml vegetable oil  (I converted this to about a half a cup, 4.5 ounces)
125 ml water (same conversion -- about a half a cup)
2 TB honey (there isn't a difference between a British tablespoon and a US one, is there?)
200g dark muscovado sugar (converted it to about a cup)
75g ground almonds (about 3/4 of a cup)
150g plain flour (I DON'T KNOW)
2 teaspoons baking powder (is there a difference between a UK teaspoon and a US teaspoon?)
1 teaspoon bicarbonate of soda
pinch of salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground clove
zest of 1/2 an orange
100g caster sugar (about half a cup or, if you prefer, four ounces)

25 cm Bundt tin, well buttered (did not convert, as I only have one Bundt pan, but it's an "average" size)

Directions:  Preheat the oven to 180 degrees C (converted to 350 degrees F)

Whisk together the yolks and oil, then add the water, honey, and dark brown sugar.  Add the almonds, flour, baking powder, bicarb, salt, spices, and zest, folding in gently.  In another bowl, beat the egg whites until soft peaks form and then gradually add the caster sugar. Fold the whites into the cake mixture, and pour into the Bundt tin.  Cook for 45 minutes, or until the cake is springy on top and beginning to shrink away from the edges.  Let the cake cool in its tin on a rack for 25 minutes before turning it out.

When it's completely cold, you can make up icing -- it should be thick, or else it will just melt into the damp stickiness of the cake.

So, please, anyone?  I only want to make this one more time.  Please?  Help the poor American with her questionable math skillz (statistics grade notwithstanding)?

EDIT: I just found this site called "The Metric Kitchen," that's a great resource: http://www.jsward.com/cooking/conversion.shtml -- and it backs up the 1 1/4 Cup measurement for flour. Off to give this recipe a third try. Tally-ho!