Berry - Fast Cakes

New York London 2018 Mary Berry First published by Quercus in the United States in 2019 First published as Fast Cakes and More Fast Cakes in 1981 and 1988 by Piatkus All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without permission in writing from the publisher, except by reviewers, who may quote brief passages in a review. Scanning, uploading, and electronic distribution of this book or the facilitation of the same without the permission of the publisher is prohibited. Please purchase only authorized electronic editions, and do not participate in or encourage electronic piracy of copyrighted materials. Your support of the authors rights is appreciated. Any member of educational institutions wishing to photocopy part or all of the work for classroom use or anthology should send inquiries to .

ISBN 978-1-63506-126-0 eISBN 978-1-63506-127-7 Library of Congress Control Number: 2018956454 Commissioning editor: Muna Reyal Project editor: Jo Roberts-Miller Recipe consultant: Lucy Young Design and art direction: Smith & Gilmour Photography: Georgia Glynn Smith Food styling: Lisa Harrison and Isla Murray Food styling assistant: Evie Harbury Prop styling: Olivia Wardle Recipe testing: Lucinda McCord and Isla Murray Distributed in the United States and Canada by Hachette Book Group 1290 Avenue of the Americas New York, NY 10104 Manufactured in the United States 10 9 8 7 6 5 4 3 2 1 www.quercus.com

MAKING TIME 5 MINUTES BAKING TIME 2530 MINUTES I no longer prepare a Victoria sandwich with the traditional creaming and folding methods, as this all-in-one method gives excellent results every time. Make sure to use the margarine straight from the fridgeyou dont want it too soft. SERVES 8 1 cup (8 oz/225g) margarine, from fridge 1 cup (8 oz/225g) superfine sugar, plus extra to sprinkle 4 large eggs 2 cups (8 oz/225g) self-rising flour 1 level tsp baking powder 1 cup (8 oz/240ml) heavy cream 68 tbsp strawberry jam Preheat the oven to 350F/Convection 320F. Grease two 8 in round sandwich tins and line the bases with nonstick baking paper. Measure the margarine, sugar, eggs, flour and baking powder into a large mixing bowl and beat with an electric mixer until well blended and smooth. Divide the mixture between the tins, level out evenly and bake in the preheated oven for 2530 minutes, or until well risen and the tops of the sponges spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes, then turn out, remove the paper and finish cooling on a wire rack.

To make the filling, measure the cream into a large bowl and whisk until stiff. When completely cold, sandwich the cakes together with the jam and cream. Lift onto a serving plate and sprinkle with sugar. MAKING TIME 5 MINUTES BAKING TIME 2530 MINUTES

If you can find orange curd, you could make this sponge sandwich with orange zest in place of the lemon and use orange curd as the filling. SERVES 8 1 cup (8 oz/225g) margarine, from fridge 1 cup (8 oz/225g) superfine sugar, plus extra to sprinkle 4 large eggs 2 cups (8 oz/225g) self-rising flour 1 level tsp baking powder finely grated zest of 1 lemon about 6 tbsp lemon curd Preheat the oven to 350F/Convection 320F. Grease two 8 in round sandwich tins and line the bases with nonstick baking paper. Measure the margarine, sugar, eggs, flour, baking powder and lemon zest into a large mixing bowl and beat with an electric mixer until well blended and smooth.

Divide the mixture between the tins, level out evenly and bake in the preheated oven for 2530 minutes, or until well risen and the tops of the sponges spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes, then turn out, remove the paper and finish cooling on a wire rack. When completely cold, sandwich the cakes together with the curd. Lift onto a serving plate and sprinkle with sugar. MAKING TIME 5 MINUTES BAKING TIME 2530 MINUTES

A lovely change to a classic Victoria sponge. SERVES 8 2 heaped tsp instant coffee granules 1 cup (8 oz/225g) margarine, from fridge 1 cup (8 oz/225g) superfine sugar 2 cups (8 oz/225g) self-rising flour 4 large eggs 1 level tsp baking powder For the icing 6 tbsp (3 oz/85g) butter, softened 2 cups (8 oz/225g) confectioners sugar, sifted, plus extra to dredge 1 tbsp coffee extract Preheat the oven to 350F/Convection 320F. Grease two 8 in round sandwich tins and line the bases with nonstick baking paper.

Dissolve the instant coffee in 1 tablespoon of boiling water and mix until smooth. Measure the margarine, sugar, flour, eggs and baking powder into a large mixing bowl. Add the coffee mixture and beat with an electric mixer until well blended and smooth. Divide the mixture between the tins, level out evenly and bake in the preheated oven for 2530 minutes, or until well risen and the tops of the sponges spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes, then turn out, remove the paper and finish cooling on a wire rack. To make the icing, blend the butter with the confectioners sugar and coffee extract.

When the cakes are completely cold, sandwich them together with the icing and lift onto a serving plate. Dredge with a little confectioners sugar before serving. MAKING TIME 15 MINUTES BAKING TIME 5560 MINUTES

A classic cake. SERVES 6 2 cups (8 oz/225g) self-rising flour 12 tbsp (6 oz/170g) butter, softened cup (6 oz/175g) superfine sugar finely grated zest of 1 lemon 2 oz (50g) almond flour 4 large eggs 3 slices candied citron peel, to garnish (optional) Preheat the oven to 350F/Convection 320F. Grease a deep, 7 in cake tin and line the base with nonstick baking paper. Measure all the ingredients into a large mixing bowl and beat with an electric mixer until well blended and smooth. Turn the mixture into the tin, level the top and bake in the preheated oven for 5560 minutes.

A skewer inserted into the center of the cake should come out clean. If desired, place 3 slices of citron peel on top of the cake after the first 30 minutes of cooking time. Leave to cool in the tin for 15 minutes, then turn out and finish cooling on a wire rack. Store in an airtight container. MAKING TIME 20 MINUTES BAKING TIME 2530 MINUTES

If there is a lot left over, store slices in the freezer for up to 3 months. SERVES 8 1 level tbsp instant coffee granules 12 tbsp (6 oz/170g) margarine, from fridge 1 cups (4 oz/175g) superfine sugar 3 large eggs 1 cups (4 oz/175g) self-rising flour 1 level tsp baking powder 2 oz (50g) walnuts, chopped