MARY BERRY'S EASY VICTORIA SANDWICH
Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. Each serving provides 501 kcal, 5g protein, 50g carbohydrates (of which 36g sugars), 31g fat (of which 19g saturates), 0.8g fibre and 0.8g salt (serving with 300g of jam and 300ml cream).
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.
- Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. Put a damp cloth under your bowl when you're mixing to stop it moving around. The finished mixture should fall off a spoon easily.
- Divide the mixture evenly between the tins: this doesn't need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
- Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they're golden-brown and coming away from the edge of the tins. Press them gently to check - they should be springy to the touch. Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.
- To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar.
Nutrition Facts : Calories 501kcal, Carbohydrate 50g, Fat 31g, Fiber 0.8g, Protein 5g, SaturatedFat 19g, Sugar 36g
ORANGE BERRY WEDDING CAKE
A stunning cake that will impress everyone at your wedding. With a little practice this deliciously moist cake can easily be perfect. Don't be shy
Provided by Mary Cadogan
Categories Treat
Time 6h
Yield Serves 30 - 40
Number Of Ingredients 41
Steps:
- TO MAKE THE CAKES: Heat oven to 160C/fan 140C/gas 3. Butter and base-line a deep, 30cm round cake tin (20cm round cake tin for the smaller cake) with baking parchment. Whisk the eggs and sugar together using a hand-held or tabletop mixer until the mixture leaves a trail when the whisk blades are lifted. This could take 8-10 mins, but don't skimp this step as it is crucial to the success of the cake.
- Fold in the butter, almonds and orange zest using a large metal spoon, then sift in the flour and baking powder. Fold everything together lightly, then pour into the tin. Bake for 50-60 mins (30-40 mins for the smaller cake) until firm to the touch. Cool in the tin for 5 mins, then turn out, peel off the paper and leave to cool completely. The cakes can now be frozen for up to a month.
- TO MAKE THE ORANGE SUGAR SYRUP: Put the caster sugar in a small pan with the water and orange peel. Heat gently, stirring until the sugar has melted, then boil hard for 2-3 mins until slightly syrupy. Cool, then stir in the Cointreau.
- TO MAKE THE CRÈME PATISSERIE: Whisk together the egg yolks, vanilla extract and caster sugar using an electric whisk until the mixture is pale and thick. Whisk in the flour. Boil the milk, then gradually whisk into the egg mix. Return to the pan and cook over a gentle heat, whisking until the custard is thick and glossy. Cook gently, stirring for 2 mins more to cook out the raw flour taste. Remove from the heat and beat in the butter.
- Spoon into a clean bowl, then cover closely with cling film (so it's in contact with the custard) and leave to cool. Whip the double cream, then fold into the cool custard. Can be made up to 2 days ahead and stored in the fridge. Just before using, stir in the crème fraîche. This quantity makes enough to cover both cakes.
- TO DECORATE: The day ahead of serving, split each cake in half; brush the cut edges with syrup. Lightly crush half the raspberries. Put the base of each cake on a cake board, then spread each with a layer of raspberry coulis. Scatter over the crushed raspberries followed by a thin layer of Crème patisserie (about one-third of the total amount). Cover with the other halves of the cakes, then chill.
- Select about 6-8 long strands of redcurrant. Lightly beat the egg white and put the sugar in a shallow bowl. Brush redcurrants lightly with egg white, then coat lightly with sugar and arrange over a flat tray lined with baking paper. Leave overnight to dry out.
- Spread Crème patisserie thinly over the tops and sides of the cakes. Measure the depth and circumference of the small cake, then roll one-third of the modelling paste into a sausage. Put this shape between two large sheets of baking parchment, then roll to the circumference of the cake and about 3-4cm more than the depth. If the paste splits, put it in the food processor with 1 tbsp oil and whizz it up, then re-knead and it should come back again to a smooth paste. Once rolled sufficiently, flip the whole lot over and peel away the uppermost sheet of paper. Trim the base of the paste in a straight line, leaving the top wavy. Carefully wrap the modelling paste around the cake with the straight edge to the base, pressing in the sides, then peel off the parchment. Repeat with remainder of paste for the larger cake.
- Cut the dowels into equal lengths, about 2cm more than the depth of the larger cake, then insert 4 into the centre of the cake in a square formation, just smaller than the size of the smaller cake, then put two in the middle. On the day, place the smaller cake on top of the larger one, then fill around the edge of the large cake and the top of the small cake with the berries, finishing with the frosted redcurrants. Dust with icing sugar.
- CHOCOLATE MODELLING PASTE: Melt the chocolate in a bowl set over a pan of barely simmering water, then leave to cool for a few mins. Heat the glucose gently in a pan, then tip into a large bowl. Gradually beat the chocolate into the glucose, beating to a thick paste that leaves the sides of the bowl clean. Place in a polythene bag and leave for about an hour until set firm.
- To use, knead lightly until slightly softened. Microwave on Defrost for 10-15 secs if really firm, then use as desired. (Takes 10 minutes to prepare, 10 minutes to cook and makes about 1.8kg)
Nutrition Facts : Calories 639 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 64 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.37 milligram of sodium
WEDDING CAKE - ZINGY LEMON
Tier two of our three tier wedding cake, this gives a real citrus hit and the drenching of lemon syrup keeps it beautifully moist
Provided by Jane Hornby
Categories Dessert, Treat
Time 2h30m
Number Of Ingredients 8
Steps:
- Heat oven to 160C/fan140C/gas 3. Prepare the inside and outside of a 23cm tin, as before. Cream the butter and sugar together until light and fluffy, then gradually beat in the eggs a little at a time. Add a tbsp of the plain flour if it starts to split. Fold in the flours and a pinch of salt, followed by the lemon zest and juice.
- Spoon the mix into the tin and bake for 1 hr 35 mins or until well-risen and golden and a skewer inserted comes out clean. Meanwhile, make the syrup by heating the sugar, lemon zest and juice in a small pan until the sugar dissolves. Set aside.
- Once the cake is out of the oven, leave to cool until it's just warm, then use a skewer to poke holes down to the bottom all over the cake. Pour the syrup over, letting it completely soak in after each addition. Leave to cool completely, then either wrap or fill and ice the cake. The unfilled cake will keep well if you wrap it with baking parchment and cling film for up to 4 days, or in the freezer for up to a month.
Nutrition Facts : Calories 269 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 0.17 grams sugar, Fiber 20 grams fiber, Protein 4 grams protein
MARY BERRY'S ORANGE LAYER CAKE
The queen of baking, Mary Berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze
Provided by Mary Berry
Categories Afternoon tea, Dessert
Time 35m
Yield Cuts into 8 slices
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.
- Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.
- To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.
- Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.
Nutrition Facts : Calories 745 calories, Fat 42 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 67 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium
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