Mary Berry - 100 Cakes and Bakes

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MARY BERRY

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Ebook ISBN 9781446416402

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Published in 2011 by BBC Books, an imprint of Ebury Publishing.
A Random House Group company

Recipes Mary Berry 2011
Book design Woodlands Books Ltd 2011

All recipes contained in this book first appeared in Mary Berrys Quick and Easy Cakes (1993), Mary Berrys Ultimate Cake Book (1994), Mary Berry Cooks Puddings and Desserts (1997), Mary Berry Cooks Cakes (1998) and Mary Berry Foolproof Cakes (2004). Mary Berry has asserted her right to be identified as the author of this Work in accordance with the Copyright, Designs and Patents Act 1988

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Commissioning Editor: Muna Reyal

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ISBN: 978 1 849 90149 9

A great British classic. The all-in-one method makes it very simple to prepare. Vary the jam as you wish.

Cake tins needed: 2 loose-based 20cm (8in) sandwich tins 4cm (1in) deep

225g (8oz) butter, softened

225g (8oz) caster sugar

4 large eggs

225g (8oz) self-raising flour

2 level tsp baking powder

for the filling and topping

about 4 tbsp strawberry or raspberry jam

a little caster sugar

Step one Preheat the oven to 180C/Fan 160C/gas 4. Lightly grease the sandwich tins and then line the bases with non-stick baking parchment.

Step two Measure the butter, sugar, eggs, flour and the baking powder into a large bowl and beat for about 2 minutes, until just blended; an electric mixer is best for this, but of course you can also beat by hand with a wooden spoon.

Step three Divide the mixture between the prepared tins and level the surface with the back of a spoon or a plastic spatula.

Step four Bake for about 25 minutes, until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for a few minutes, then run a small palette knife or blunt knife around the edge of the tins to free the sides of the cakes. Turn the cakes out onto a wire rack, peel off the paper and leave to cool completely.

Step five Choose the cake with the best top, then put the other cake top down onto a serving plate. Spread with the jam, put the other cake on top (top uppermost) and sprinkle with caster sugar to serve.

For step-by-step photographs of this recipe, go to www.mykitchentable.co.uk/recipes/victoriasandwich

This fat-free sponge is a good alternative to a round cake at teatime. The filling can be easily jazzed up to serve the Swiss roll as a dessert.

Cake tin needed: a 33 x 23cm (13 x 9in) Swiss roll tin

4 large eggs

100g (4oz) caster sugar

100g (4oz) self-raising flour

for the filling

4 tbsp strawberry or raspberry jam

Step one Preheat the oven to 220C/Fan 200C/gas 7. Grease the tin and line with non-stick baking parchment. Whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out.

Step two Sift the flour into the mixture, carefully folding it in. Turn the mixture into the tin and give it a gentle shake so that the mixture finds its own level, making sure that it spreads evenly into the corners. Bake for about 10 minutes or until the sponge is golden brown and begins to shrink from the edges of the tin.