Chocolate victoria sponge mary berry: Mary Berry’s chocolate cake recipe

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Mary Berry’s genius hack for baking a quick Victoria Sponge cake

Mary Berry has given us so much to be grateful for: from the best chocolate cake we have ever eaten to years of GBBO wholesomeness, she has kept us entertained, helped us to become better bakers (something we’ve been particularly grateful for during lockdown) and generally inspired us with her life story.

So you can imagine our delight when we found the star gracing our screens once more, in the BBC2 series, Celebrity Best Home Cook. That’s right, every Tuesday and Wednesday evening you can sit down with a cup of tea and watch a gaggle of celebrities battle it out to win the culinary contest, under the watchful eye of Mary, Angela Hartnett and Chris Bavin.

And watching the Queen of Cakes dish out advice to celebrities — including Ed Balls, comedian Desiree Burch and Welsh rugby legend Gareth Thomas — reminds us of a very clever tip for our Victoria Sponge cakes which, if you’re an impatient baker, will change your life.

Sharing the hack in her Telegraph column, Mary advises that bakers shun the traditional method of creaming sugar and butter together and instead just mix baking spread into a concoction of sugar, eggs, flour and baking powder until it’s smooth.

The TV star explained: ‘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. All that creaming of butter and sugar. I never seem to have the butter soft enough. And then the tins have to be lined and everything has to be just so.’

This all-in-one method can take as little as five minutes, and those eating the cake would never be able to tell. Less time baking and more timing eating cake in front of Netflix? We’re in.

You can find Mary Berry’s Victoria Sandwich cake recipe here, and you can catch up with Celebrity Best Home Cook on Saturdays at 12pm at or on BBC iPlayer.

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Anya Meyerowitz
Anya is a freelance editor and journalist with a penchant for coats, shoes and handbags.

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Mary Berry’s Victoria sponge recipe

This classic is such a favourite and Mary Berry’s Victoria sponge recipe is unbeatable. The all-in-one method makes it one of the simplest cakes to make. You must be accurate with your weighing, though, as there is no hiding with it – no icing to cover any mistakes! Baking spread should be kept in the fridge until needed. Soft butter could also be used, but baking spread gives a lighter rise.

Tips:

  • Can be made and assembled up to 8 hours ahead.
  • Keep cake wrapped in the fridge but serve at room temperature.
  • Cooked cakes freeze well.

Ingredients


MetricCupsImperial

For the sponge

  • 225 g baking spread, straight from the fridge, plus extra for greasing
  • 225 g caster (superfine) sugar
  • 4 eggs
  • 225 g self-raising flour
  • 1 level tsp baking powder
  • 7. 9 oz baking spread, straight from the fridge, plus extra for greasing
  • 7.9 oz caster (superfine) sugar
  • 4 eggs
  • 7.9 oz self-raising flour
  • 1 level tsp baking powder
  • 7.9 oz baking spread, straight from the fridge, plus extra for greasing
  • 7.9 oz caster (superfine) sugar
  • 4 eggs
  • 7.9 oz self-raising flour
  • 1 level tsp baking powder

For the filling and topping

  • 1 x half a 370g/13oz jar strawberry jam
  • 300 ml pouring double cream, whipped
  • 1 x little caster (superfine) sugar, to sprinkle
  • 1 x half a 370g/13oz jar strawberry jam
  • 10. 6 fl oz pouring double cream, whipped
  • 1 x little caster (superfine) sugar, to sprinkle
  • 1 x half a 370g/13oz jar strawberry jam
  • 1.3 cups pouring double cream, whipped
  • 1 x little caster (superfine) sugar, to sprinkle

Details

  • Cuisine: British

  • Recipe Type: Cake

  • Difficulty: Easy

  • Preparation Time: 15 mins

  • Cooking Time: 25 mins

  • Serves: 8


Step-by-step

  1. Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Lightly grease two 20cm (8in) deep loose-bottomed sandwich tins and line the bases with non-stick baking paper.
  2. Measure the sponge ingredients into a large bowl or freestanding mixer and beat for about 2 minutes with an electric whisk until beautifully smooth and lighter in colour. The time will vary according to the efficiency of the mixer.
  3. Divide the mixture between the tins and level the tops.
  4. Bake in the oven for about 25 minutes, or until well risen and golden and the cakes are shrinking away from the sides of the tins. The tops of the cakes should spring back when pressed lightly with a finger.
  5. Leave the cakes to cool in the tins for a few moments, then run a palette knife around the edge of the tins to free the sides. Turn the cakes out, then peel off the paper and leave to cool completely on a wire rack.
  6. Choose the cake with the best top and spread the underside with jam. Put the other cake top downwards on a serving plate. Spread this cake carefully with the whipped cream. Sit the other cake on top (jam side touching the cream).
  7. Sprinkle with sugar and cut into slices to serve.

This recipe is extracted from Love to Cook by Mary Berry (BBC Books, £26). Photography by Laura Edwards.

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Mary Berry’s carrot and walnut cake

Mary Berry’s vanilla cupcakes

Mary Berry’s malted chocolate cake

Mary Berry recipes: How to make Victoria sponge cake with ‘all in one’ method – tips

Mary Berry is a popular television personality and cookbook author. She has shared how to make a Victoria sponge cake with little effort.

Mary shared the recipe in an unearthed video for BBC’s Children in Need in 2010.

She explained the simple recipe used the “all in one” baking method, which means putting all the ingredients in the bowl and mixing.

Mary stated: “Making a Victoria sandwich is very simple, particularly if you use the ‘all in one’ method.

“This means putting all the ingredients at once into the bowl and giving it a good beat.”

DON’T MISS

To begin, preheat the oven to 180C, or 160C fan.

In a large bowl, add four eggs, sugar, self-raising flour, baking powder and baking spread, or butter.

“Take a mixer and mix it until the ingredients are all combined,” she continued.

Mary shared advice on how to know when the mixture is ready and warned against overmixing.

She added: “You know when you’ve got to the right consistency when there’s no surplus flour round the outside of the bowl and there’s no fatty bits. Don’t overmix it.

“When you pick up the beater, or you pick up some with a spoon, it should drop back into the mixture. [It will be] a soft, dropping consistency.”

Once the mixture is combined, put equal amounts into two tins and level off.

Put both tins in the pre-heated oven on one shelf for about 25 minutes.

Mary said: “I’m going to keep an eye on them towards the end of the cooking process to make sure they are an even light brown and shrinking away from the side of the tin.”

When done, remove the cakes and leave to cool in the tin for about 10 minutes before removing and allowing to cool fully.

Once cooled, bakers can spread strawberry jam, and cream if desired, on top of one of the sponges.

Then place the other cake on top to complete the Victoria sandwich.

Finish by dusting with caster sugar on top.

She continued: “I think this is a perfect Victoria sandwich and I know all the family are going to enjoy it.”

Mary has many simple and delicious baking recipes. 

She has shared these various times on the small screen and in her cooking books.

Mary Berry’s BRILLIANT hack for quick Victoria Sponge cake revealed

Chloe Best

Celebrity Best Home Cook star Mary Berry revealed how to bake a Victoria sponge cake quickly. Find out former Great British Bake Off judge’s secret…



Mary Berry is currently on telly in BBC2’s Celebrity Best Home Cook on Saturday afternoons, where stars battle it out to win the culinary contest.

MORE: 9 Bake Off worthy cakes gifted to the royal family

If anyone can make you want to cook, it’s 85-year-old national treasure Mary, who really knows her stuff when it comes to making classic recipes.

Interestingly, Mary Berry once revealed that she no longer follows a traditional recipe when making a classic Victoria sponge cake. Instead, she takes a shortcut to cut the preparation time down to just five minutes. Be warned: You’re going to want to try it!

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WATCH: A royal wedding cake being prepared

The former Great British Bake Off star said that many people perceive baking to be more complex than it is, and you can actually whip up a tasty cake in less than an hour.

The classic Victoria Sponge cake

Writing for The Telegraph, Mary said: “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. All that creaming of butter and sugar. I never seem to have the butter soft enough. And then the tins have to be lined and everything has to be just so.”

Rather than following the traditional method of creaming sugar and butter together, Mary uses baking spread, which she simply places in a large mixing bowl with sugar, eggs, flour and baking powder until it’s smooth.

This all-in-one method can take as little as five minutes, and Mary encouraged budding bakers to apply a similar method to other classic cakes and biscuits too.

MORE: 9 most beautiful wedding cakes from the world of celebrity!

Celebrity cook Mary Berry

“Cakes, tea breads and biscuits can all be made quickly and easily with the minimum of fuss and trouble. There is no need to bother with fancy tins or piping bags to produce an informal, yet professional, finish to all kinds of teatime specialities,” she said, adding that the most important thing was to “have fun” during your time in the kitchen.

Mary has also admitted to cutting down on sweet treats herself, as she was gaining a few pounds.

She told The Sun: “I don’t know about you but it all goes on my bottom and I don’t want it there. It’s not having a ­second helping of something like sticky toffee pudding. It’s hard. Everything in moderation, a little bit of everything and lots of veg.” 

MORE: 23 romantic meal kits for a cosy lockdown Valentine’s Day dinner

How do you make mary berry chocolate victoria cake with amazing Method

mary berry chocolate victoria cake

Do you have a hard time making Victoria sponge cake at home? We have the perfect solution. This Victoria Sponge Cake, named after Queen Victoria, is simple and delicious. It’s made with sweet strawberry jam and soft cream sandwiched between two sponge cakes and dusting icing sugar. Victoria Sponge was Queen Victoria’s favorite sponge cake and it has been a trusted recipe for tea-time cakes.

Basic Ingredients for mary berry chocolate victoria cake

  • 200gms All-Purpose Flour
  • 150gms Caster sugar
  • 40 gms Corn Flour
  • 1 teaspoon Baking Powder
  • 200ml milk
  • 3 Tbsp Yogurt
  • 50gms butter (melted)
  • 1/2 Lemon Juice
  • 1/2 teaspoon Baking Soda Strawberry Jam 200gms Strawberry (frozen).
  • 50 to 70 gms Sugar
  • 1/2 Lemon Juice Whipped Cake Sugar Icing

How do you make mary berry chocolate victoria cake?

  • First, make the Sponge Base. Next, add All-Purpose Flour to the bowl along with Caster Sugar and Corn Flour. Finally, mix in Baking Powder.
  • Mix it well, then add milk, yogurt, butter (melted), lemon juice, baking soda, and mix again. Next, divide the batter into 2 6 inch rounds.
  • Bake this at 180 degrees Celsius for fifteen minutes. Let’s now make Strawberry Jam. To this, add Strawberry (frozen), Sugar and sprinkle it on top. Turn on the flame and cook the strawberries well.
  • After this turn off the flame, add Lemon Juice, and let the Jam cool completely. After the Cake has been baked, remove the mold and trim the top with a serrated knife. Finally, place the cake on a cake stand.
  • Let’s make the Victoria Sponge Cake. Spread 2 tablespoons of Jam on the Cake. Next, add Whipped Cake to the Cake.
  • Use the Piping Bag with a round nozzle to do the following: Place the Sponge upside-down on a plate. Sprinkle Icing Sugar over it.

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Mary Berry’s Victoria sandwich recipe

Mary Berry’s Victoria sandwich recipe is a great British classic. The all-in-one method makes it one of the simplest cakes to make, but it looks really impressive. The classic version has just jam, but I like to add whipped cream to make it extra special. I made it as part of a tennis tea and it was welcomed with lots of complimentary oohs and ahhs!

Georgia Glynn Smith

SERVES 6-8

COOK TIME 25 minutes, plus cooling

225g (8oz) cold baking spread, plus extra for greasing
225g (8oz) caster sugar, plus extra for sprinkling
225g (8oz) self-raising flour
2 level tsp baking powder
4 large eggs

FOR THE FILLING

150ml (5fl oz) double cream
about 4 tbsp strawberry or raspberry jam

1. You will need two 20cm (8in) round, loose-bottomed sandwich tins with deep sides. Preheat the oven to 180C/160C fan/gas 4, then lightly grease the tins and line each base with a disc of baking paper.

2. Measure the baking spread, sugar, flour and baking powder into a large bowl, add the eggs and, using either a wooden spoon or an electric hand whisk, beat for about 2 minutes until just blended. Divide the mixture evenly between the prepared tins and level the tops.

3. Bake in the oven for about 25 minutes or until well risen and golden. The tops of the sponges should spring back when pressed lightly with a finger. Leave to cool in the tins for around 10 minutes until cool to the touch, then run a blunt knife around the edge of the tins to free the sides of the sponges. Turn the cakes out, then peel off the baking paper and leave to cool completely on a wire rack (see tip).

4. Whip the cream into soft peaks, then choose the cake with the best top and place the other sponge, top-side down, on a serving plate. Spread with the jam and the whipped cream. Sit the other cake on top, top-side up, and sprinkle with caster sugar to serve.

PREPARE AHEAD

Can be made and assembled up to 8 hours ahead.

FREEZE

The cooked sponges freeze well.

MARY’S CLASSIC TIP

To avoid unsightly marks on the top of the cakes, place each sponge bottom-side down on the wire rack.

How to make the perfect Victoria sponge cake | Cake

It may not be fancy or fashionable, but I would be hard pressed to think of a cake I liked better than the simple Victoria sandwich. Coffee and walnut, or a damp, whisky-sodden fruited number might come close, but johnny-come-latelys such as the cheesecake or “death by chocolate” could never hope to compete with the quiet charms of this fete favourite. The Victoria sponge* didn’t always keep such a low profile, however: once upon a time, old faithful sat proudly at the culinary cutting edge, because it took the invention of baking powder in the 1840s to make such rich, buttery cakes even possible, let alone popular. The sweet-toothed British celebrated this truly world-changing moment with a gloriously patriotic recipe (although anyone who attempted to follow Mrs Beeton’s first version would have been left rather underwhelmed by its royal seal of approval, because the original domestic goddess/canny plagiarist left out the eggs).

Delia Smith’s Victoria sponge cake

No matter, because in the subsequent century and a half, we’ve had plenty of time to perfect it. Indeed, the Women’s Institute (WI) has elevated Victoria sandwich-making to an art form: a rosette can be won or lost with a wantonly loose crumb, or the application of the wrong sort of jam. To be honest, though, I’m not too bothered about winning any prizes – a truly great cake is reward enough as far as I’m concerned.

* Strictly speaking, panino pedants, this popular name is a misnomer, because a true sponge, of the kind used in swiss rolls, is made from a whisked mixture of eggs, sugar and flour.

Flour and baking powder

As the miracle without which there would be no Victoria sandwich, it stands to reason that baking powder must be the most important ingredient. Indeed, so vital is it in this recipe that almost everyone opts for self-raising flour, which comes ready fortified with baking powder, apart from east London baker Lily Vanilli, who compensates by adding a whopping 1.5tbsp of baking powder to her plain flour instead.

Jane Grigson’s Victoria sponge cake

Joanne Wheatley, past winner of the Great British Bake Off, and author of Home Baking, even tops up her self-raising flour with extra baking powder, as do the twin deities of Delia Smith and Nigella Lawson. I’d hardly dare argue with that lot, so fortunately, though such supplements are not sanctioned by the official WI version, I reckon they know whereof they speak: it makes the cakes even fluffier.

Lawson also uses a small proportion of cornflour along with her self-raising, which reduces the overall levels of gluten, and thus, in theory at least, makes for a softer result. To be honest, though her cake is lovely and light, I prefer a little more of a robust texture in my Victoria sponge: it shouldn’t quite melt in the mouth; after all, that’s what tea was invented for.

Fat

Jo Wheatley’s Victoria sponge cake

Although the Telegraph claims that Mary Berry believes margarine gives a lighter texture to cakes, she’s certainly not admitting it in the Great British Bake Off book: indeed, everyone except Wheatley opts for butter instead. Although she adds an extra egg yolk for colour and richness, I miss the flavour of butter: with careful beating, and a little baking powder, heaviness shouldn’t be a problem. That said, a little milk, as used by Lawson, helps bring the mixture to just the right dropping consistency – I find the WI’s batter thick and difficult to spread evenly in the tins.

Method

In one of two recipes for a Victoria sponge in her book, English Food, Jane Grigson melts the butter with water before adding it to the mixture, to create a “delicate, foolproof cake of the Genoise type” that she credits to the West Sussex Women’s Institute. Foolproof it may be, but mine’s oddly flat and, though undeniably light, rather chewy, like a boudoir biscuit.

Vanilli’s method is yet more unusual: she mixes the butter and flour first, coating the flour with fat, “which inhibits the development of gluten and produces a very soft crumb” – hence, presumably, the amount of baking powder. Her cake is indeed pillowy, but, though light it seems off-puttingly dense and moist, more like an American cake or even a muffin than a Victoria sponge.

Lily Vanilli’s Victoria sponge cake

Smith and Wheatley both go for the gratifyingly quick all-in-one method, where the ingredients are simply beaten together and baked, rather than the traditional sequence of beating together butter and sugar until light and fluffy, and then gradually introducing the eggs, and finally folding in the flour.

Annie Bell admits in her Baking Bible that she was once a fan of the easy version, but, after testing both it “unanimously came back that the whisked sponge was much lighter … the all-in-one was denser and chewier”. Although, as Bell observes, I would scarcely have noticed the difference separately, when tasted side by side, the traditional method produces a distinctly less coarse, more delicate texture.

Rather than giving exact amounts, the WI weighs the eggs in their shells, then calculates the weight of the flour, butter and sugar accordingly. This seems an eminently sensible idea, given the remarkable variation even within boxes graded by size.

Flavourings and toppings

Vanilla extract is near ubiquitous here, with Vanilli in particular adding a huge amount, but I find it overpowering and sickly, so I’m going to side with the WI. I’m also with them on their caster sugar topping, which, unlike Lawson or Smith’s prettier icing sugar, adds a satisfactory crunch to proceedings.

Nigella Lawson’s Victoria sponge cake

Though I love the seedy texture of raspberry jam (“homemade/good quality”) I can’t agree with the WI’s spartan prohibition of any other filling. Like food writer Xanthe Clay, I think adding something creamy “rounds out the flavours”. Though the poshest of cakes seem to use fresh whipped stuff (Jane Grigson in particular is very snooty about buttercream) and Smith goes for a highly suspect continental mixture of mascarpone and fromage frais, I’ve fallen in love with Vanilli’s decadent buttercream. This I’ll allow to have the merest nod of vanilla.

Smith and Lawson stuff the cakes with fresh berries, and Vanilli makes a fresh berry compote to replace the jam, but all that fanciness is a step too far. We are in Britain, after all.

The perfect Victoria sponge

Felicity Cloake’s perfect Victoria sponge cake

3 large eggs, weighed in their shells
The same weight of soft lightly salted butter, caster sugar and self-raising flour
1tsp baking powder
Generous pinch salt
2tbsp milk
5tbsp raspberry jam
Caster sugar, to top
For the buttercream:
100g butter, softened
200g icing sugar
50ml double cream

Preheat the oven to 180C (350F/gas mark 4) and grease and base-line 2 x 21cm sandwich tins. Put the butter and sugar into a food mixer, or use a hand mixer to combine until light and really fluffy – this should take a good couple of minutes.

Scrape down the sides, beat the eggs together, then add them to the mixture a little at a time. Scrape the sides of the bowl down to make sure everything is mixed in properly.
Fold in the flour, baking powder and 1/2tsp salt, then add enough milk so that the mixture drops easily off a spoon, but does not run off. Divide evenly between the tins, smooth the top and put in the oven for 25-30 minutes until golden and well risen: a skewer inserted into the centre should come out clean.

Allow to cool in the tin for 10 minutes, then put, flat-side down, on a wire rack to cool completely. Meanwhile, make the buttercream by beating the butter until light and fluffy, then adding the sugar and cream and a pinch of salt. Beat together well, then set aside until the cake is cool.

To assemble the cake, put the least favoured cake, whichever it is, on to a plate or stand, and spread generously with jam. Top with a layer of buttercream, then add the second cake, flat-side down. Dust the top with caster sugar, and devour.

Is the Victoria sandwich the unsung hero of our teatime repertoire, or does it deserve its dull reputation? Have you ever won a prize for yours, and which other old-fashioned cakes would you revive given half the chance? (My vote’s for seed cake: it always sounded so very jolly in Enid Blyton’s fabulous midnight feasts.)

This article was amended on 4 August 2014 to replace 1tsp salt with a generous pinch

90,000 UK: Victoria Biscuit – Recipes

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Victoria Biscuit is a traditional English biscuit made of raspberry jam and vanilla cream, which is spread between two layers of biscuit.

What is the origin of the Victoria biscuit?

Tea Delight has a truly revealing name that derives from the 19th century court of Queen Victoria of Great Britain. In fact, tea time itself became a custom in the first half of the 19th century and became fashionable in upper class circles in the 1850s.

The Duchess of Bedford, Anna Russell, is remembered as the creator of the five o’clock tea, who was one of the waiting ladies and also the queen’s lifelong friend.

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As tea time became a social pastime, a wider range of delicious sandwiches were offered, such as the more famous cucumber sandwich (thin slices of cucumber, buttered bread) and sweet pastries as an afternoon treat.From chocolate sponge, to biscuits, pralines, 90,040 spoken languages ​​to 90,041 and the inevitable little fours, they all presented themselves as Victoria.

She definitely had a sweet tooth, so her waist is a good size. A powerful two-layer sponge cake filled with raspberry jam is named after the Queen as she retired to her residence on the Isle of Wight to mourn her late husband, Prince Albert, after her death in 1861.

What is Victoria Biscuit?

The original version was baked like cake, but at the time the seeds were not thought to be suitable for the digestion of children, so the seeds were created for them.It was a pound of cake and eventually became an adult favorite.

Even the original type of dough is a matter of controversy because making the biscuit by hand was difficult and time consuming due to a lack of kitchen equipment. It is likely that the invention of baking powder in the first half of the 19th century brought some changes to the royal family’s cooking methods. It became widely available in 1891 after the German pharmacist August Etker began mass production and patented Etker baking powder in 1903.

Presumably, this is why in Isabella Beaton’s famous cookbook of 1874 we find a recipe for a pound cake, in which only eggs, flour, butter and sugar in the same amount, a little salt and a little jam or jam between two layers. Out of curiosity, according to his recipe, the cake was baked in a can of Yorkshire pudding and cut into long fingers for serving.

Since her life in the royal rooms started out as very simple baked goods, there are many ways to make a modern cake with more sophistication, which is why today’s pastry chefs often pair jam with buttercream or sweet whipped cream.for the lighter version.

The jam was originally raspberry, which was probably used because of its beautiful pink color and sour flavor, which provided a great contrast to the sweet cake. Orange marmalade has also become popular due to its bitterness, and it cannot be said that it is not traditional enough in Britain. But if you read some of the recipes, you can find different versions like blueberry jam in Mary Berry’s cookbook, Bible Baking , but Jamie Oliver applied raspberries twice, putting new ones on the jam and then covering it with heavenly lemon curd.

Confectionery sugar – the last touch. Some say that it is necessary, others leave it without hesitation. One thing’s for sure: Isabelle Beaton’s recipe (as far back as 1874) didn’t mention confectioner’s sugar.

You can bake and decorate it however you like. This Victoria sponge cake is perfect year round, full of seasonal fruit and consuming leftover jams from the pantry to release new ones in late spring.

Victoria Cake

Victoria Biscuit is a traditional English biscuit made of raspberry jam and vanilla cream, which is spread between two layers of biscuit.

Course: dessert

Cuisine: English, Vegetarian.

Servings: 10 people.

By Christy Terey-Vig

Ingredients

  • 2 cups flour, sifted
  • 4 eggs
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 cup butter
  • 4 tablespoons raspberry jam
  • Powdered sugar (for decoration)

For butter cream

  • ½ cup butter, soft
  • 1 cup caster sugar
  • A few drops of vanilla extract.
  • 2 tablespoons milk

instructions

  1. Preheat oven to 360 F.

  2. Align two 8 ”round baking tins with parchment paper.

  3. Break the eggs in a bowl on the mixer stand.

  4. Add sugar, flour, yeast and soft butter. Mix with a flat whisk until smooth.

  5. Pour half of the preparation into each of the 2 trays.

  6. Tap each mold on a work surface to smooth the surface and remove air bubbles.

  7. Using a spatula, gently smooth the top of both cakes.

  8. Place the cakes in the center of the oven and bake for 25 minutes. Do not open the oven door while cooking. Both cakes are done when they are golden brown and rose.

  9. Gently touch the surface to test the cooking.

  10. Remove from oven and let cool for 5 minutes in tins.

  11. Place thoroughly on a wire shelf and let cool completely.

Butter cream

  1. In a mixing bowl, beat the butter until creamy.

  2. Add the icing sugar and a tablespoon of milk, and beat until smooth and creamy. If the cream is too thick, add another tablespoon of milk.

  3. Pour the cream into a pastry bag with a decorative round tip.

assembly

  1. To collect the cakes, choose the smoothest cake for the top.

  2. Place another cake upside down on a platter.

  3. Put jam on it, then add cream using a pastry bag.

  4. Place another cake on top.

  5. Decorate with powdered sugar.

  6. Keep the Victoria biscuit in the refrigerator until ready to serve with a cup of tea.

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90,000 Best Cake Recipes | Recipes

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Cake recipes to impress, including the perfect fudge chocolate cake, classic Victoria sponge cake, banana cake recipe and Mary Berry orange puff pastry.

Cake recipes that are impressive, including the perfect fondant chocolate cake, classic Victoria sponge cake, banana cake recipe and Mary Berry orange puff pastry. Whether you prefer something sweeter, fruity, chocolatey, or lighter, we all have weak points when it comes to cakes. There’s always a reason to eat cake too, whether it’s a birthday party, a charity bake sale, or waiting for guests for coffee.

This light as air, lemon-chiffon cake is the perfect cake for the spring.

Baking a beautiful cake doesn’t have to be difficult or tedious. The baking itself should be simple enough, and if you’re looking for something a little more sophisticated and dramatic, you might want to spend some decorating time to make them look the same.

In our collection you will find several traditional cake recipes, as well as some less common tastes and ingredients, including parsnips and zucchini, which help reduce the amount of fat needed in a pie by frequently replacing butter.Yes, we know it’s a little unusual, but trust us … you can play it safe or try something completely new, but whatever your preference, all of our cake recipes are easy to make and won’t make you stay in the kitchen for long. … We’ve got everything from eateries to simple buns, so take your pick on the occasion and make a delicious cake that will amaze everyone.

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Apple Butter Pie with Creamy Caramel Cheese Frosting

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This is a real show cork with layers of chocolate and hazelnut wrapped in Swiss butter cream frosting and dripping in caramel.This amazing salted caramel and hazelnut chocolate cake is well worth the effort.

Coffee and Nut Cake

Coffee and Walnut Cake recipe is a traditional British favorite. Delight your taste buds with this recipe and your sugar cravings will be completely satisfied.

Red Velvet Cake

American classic for good reason, this vibrant cake tastes as good as it looks – try our Red Velvet Cake recipe!

Dark Chocolate and Almond Cake

This dark chocolate and almond cake recipe is delicious and is served with crème fraîche, vanilla ice cream or frozen yogurt.For a simple yet beautiful effect, sprinkle a few raspberries on top if you’re in season.

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This ginger cake recipe is so moist and spicy that no one would believe it is dairy-free. If you can lock it in a cake pan for a day or two, it just gets even better!

Lavender Sour Cream Cake

Our beautiful Moist Lavender Sour Cream Cake will keep for three days in an airtight container – which means you have more time to eat another bite!

Orange Parsnip Nut Cake

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Flourless Chocolate Cake

Rich, dark and guaranteed to hit you. This flourless chocolate cake recipe tastes divine right out of the oven, but the creamy fresh and fresh raspberry filling add adulthood.

Victoria Chocolate Nut Sponge Cake

Nice and simple Victoria sponge cake recipe, but with a chocolate touch, why not stir a few chopped nuts through the cake mix for a really nutty flavor.

Lemon Almond & Yoghurt Cake

In this cake recipe, we used yogurt instead of butter to cut down on saturated fat. The taste is just as delicious, and the almonds have amazing texture.

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Victoria Sandwich Loaf

The cornerstone of traditional British afternoon tea, our Victoria Sandwich recipe includes all the cream and strawberry jam of the original in a beautiful loaf shape.

Mini Cupcakes

You will be proud to serve our mini cupcake recipe at your special tea party or fundraising event. They also make lovely girly gifts! Indulge your sinful side by using liqueurs and syrups for flavoring – you can redeem yourself by using natural cream cheese frosting rather than buttercream.

Lemon Cake

You will be the envy of your friends when you serve this lemon cake recipe.A light, moist biscuit dripping with sticky lemon icing – we feel hungry just by thinking about it!

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Spicy Apple Sour Cream Cake

This moist spicy apple sour cream cake will develop on storage – that is, if you can resist its delights long enough!

Caramel Cheesecake

A juicy layer of dulce de leche underlines this decadent caramel cheesecake recipe, and its smooth filling matches perfectly with a crunchy ginger and nut base.We know you love cheesecakes and this is one of our best!

Salted Peanut Caramel Cupcakes

This Salted Peanut Caramel Cupcake recipe has a completely modern take, in which salt enhances the sweetness of the caramel.

Three-layer cake with strawberries and lemon

Rejoice, lazy pastry chefs! This delicious strawberry and lemon three-layer cake recipe looks impressive, but is incredibly easy to make.You can even make sponges a few weeks in advance and store them in the freezer.

Pistachio Rose Water Cake

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Banoffi Swiss Roll

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Frozen Peach and Coconut Pie

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Lemon-almond cake with Amaretto

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Orange and Walnut Puff Cake

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Dundee Cake

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90,000 Great British Baking Show Winners: Where Are They Now?

Entertainment

Source: Netflix

October 15, 2020, Updated 23:05 ET

Over the past decade, audiences around the world have admired the technical prowess it takes to produce crème fraîche, strudel, custard, trivia and cakes, as shown at Great British Baking Show . The reality show competition was unexpectedly successful after its 2010 premiere and has since established itself as a fan favorite, even after its controversial transition from the BBC to Channel 4 in 2017.

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Check out all the winners of the ‘Great British Baking Show’ competition today.

But in 10 seasons, the show has brought in so many winners that it’s hard to keep track of every bakery after they’ve won the coveted title of Britain’s best baker.

Keep scrolling to see a comprehensive list of what the winners have been up to since their antics in the white tent at Great British Baking Show .

Season 1: Edd Kimber

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My little sourdough pastry seems to have sparked your imagination and you shared it all over the place (thanks for that & # x1F64F;), so last week I have there are a lot of new subscribers and I wanted to stop by and say hi & # x1F44B; “I hope you like baked goods, because it’s no surprise we’re all here about it.”In this strange time that we are all going through, I want to offer you recipes to help you escape a little from reality, as well as more practical help to keep you baking. Plus, it’s a really great way for me to stay connected while we’re all in isolation at home, endlessly washing our hands until they’re bone dry! – I also have a new book coming out (if not put off & # x1F625;) in June, details of which are on my profile if you want to check it out – #theboywhobakes #bakersofig #bakersofinstagram #bakersgonnabake #foodphotography #bakingporn #foodporn #coronabaking #sourdoughstarter #sourdoughbakealong #sourdoughbaking #sourdoughbread https: // www.amazon.co.uk/One-Tin-Bakes-simple-traybakes/dp/0857838598/ref=mp_s_a_1_1&imber=ed1&kill=d1&kid=s_a_1&kid=s_a_1&imber=d1 1584895744 & sr = 8-1 9000 @theboywhobakes) March 22, 2020 9:49 am PDT

Season One GBBO Over 3 million viewers watched Edd Kimber being named the first ever Star Baker show. After winning the show, the former debt collector published four books titled Say It With Cakes , Boy Who Bakes , Made Simple Bakery , and most recently One Pewter Biscuit .

Edd also hosts a podcast, Stir Pot , and regularly publishes recipes on his website Boy Who Bakes . After blocking, Edd’s also began offering food photography and styling services.

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Season 2: Joan Wheatley

Posted by Joe Blue AGA on May 17, 2016, Tuesday

Like her predecessor Edd, Joanna used her victory at the GBBO to publish a pair of cookbooks titled Passionate for baking and Home baked goods and she also has her own website called Jo’s Blue Aga where she posts recipes and news about her life.

In 2018, Joanna also began running a culinary school at her home in Essex, which was such a success that lessons were sold out six months in advance.

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Season 3: John Waite

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Chocolate Lime Pie. This recipe is really just a quick build and quick bake, and uses very few ingredients (actually only 5). The recipe and method are now included in my stories (and I’ll save them as highlights later).# chocolate cake # lime # greenish green # green # baked goods # homemade #bakersgonnabake # bakersofinstagram #cake

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After winning the season 3 “Star Baker” John continued to take his passion for baking more seriously and received his Pastry Diploma from Le Cordon Bleu. After graduation, he opened the John Waite Kitchen, where he teaches lessons in Italian cooking, advanced pastries and American pies, to name a few.

He also owns his own chocolate shop The Hungry Dog Artisan Chocolates and has published three books: John Waite Bakes , John Waite bakes at home , and Perfect Plates in 5 ingredients .

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Season 4: Francis Quinn

Source: Guinness Book of Records

All GBBO Winners did great things, but none of them was as big as Francis … literally! In 2017, Frances baked the world’s largest Jaffa Cake with an impressive 4 feet in diameter, making it a Guinness World Record holder.

Since winning her GBBO title, Frances has also baked for famous people such as illustrator Quentin Blake, and has appeared on the pages of fashion magazine . Fans can also contact Frances through her. The website where she writes about her favorite recipes.

Frances was in trouble with the law recently when she was caught. shoplifting from the British supermarket Waitrose, but the matter was quickly resolved through a community decision (which meant there was no official police protocol).

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Season 5: Nancy Birtwistle

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One overripe banana – six large cupcakes. The simplest recipe is to link to a biography and to a book. Bake them for 25 minutes & # x1F44D; & # x1F3FB; #bananabread #bananamuffins #wastenot

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in publications such as Telegraph , and has participated in a number of UK cooking shows.Although she had no plans to write a cookbook, Nancy’s fans kept begging for her and she finally released a cookbook with a delicious title. Hiss and Drizzle: Tips for the Modern Housewife , in which she gives useful tips and tricks to make life in the kitchen easier.

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Season 6: Nadia Hussein

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It’s Wednesday night! The next #NadiyaBakes will hit your screens in an hour! See you at 8:30 pm @bbctwo

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Oh Nadia, the baker who stole all our hearts and even made Mary Berry cry!

Nadia may have had her biggest success when she left the baking tent and has been very busy since winning the Star Baker in Season 6 of GBBO .

Ever since she appeared on the show, Nadia has baked a cake for the Queen herself! She also appeared regularly on television on shows such as Junior Bake and Cooking in a Large Family , wrote eight (!) Books, and also writes for BBC Good Food , Keeper , and Telegraph .

Nadezhda also hosted her own cooking shows: Nadia’s British Culinary Adventure on BBC Two and Nadia’s Time to Go on Netflix.

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Season 7: Candice Brown

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That’s right, great game. Raise your hands – who has a treasured family baking recipe? One of my sisters must be a favorite loaf of lime, raspberry and white chocolate. I’ve tweaked the recipe slightly using @brevilleuk’s HeatSoft hand mixer, which creates the lightest sponge EVER – true story! It has 7-step adjustment and softening technology that softens ingredients 12 times faster with gentle warm air, so you no longer have to wait for your oil to warm to room temperature (or put it in the microwave, forget about it, and it & # x1F62C; will explode!) For more delicious recipes, check out #bakingforgenerations #brandambassador #ad

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After winning the coveted cake stand in Season 7, Candice Brown abandoned her previous career as a gym teacher and went into baking full-time.

She started a weekly column for Sunday Times and published a cookbook titled Comfort: Delicious Pastries & Family Treats . Candice now runs The Green Man, a stylish pub in Bedfordshire, where she serves beer and makes delicious treats such as toffee gummy pudding, banoffi roll and Victoria jam sponge cake.

She also lives above the pub with her husband Liam and their three dogs Dennis, Albus and Sybil.

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Season 8: Sophie Faldo

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I have to bake a cake and become a bridesmaid! & # x1F601; … A very tall fondant and sugar flower cake for a wonderful day. & # x1F60D; … … … … … … … # wedding cakes # weddings # wedding cake # sugar flowers # sugar craft # wedding alleys # cake designs # fondant cakes

Post shared by Sophie Faldo (@sophiefaldo) May 26, 20192:14 PDT

Sophie’s win was slightly tarnished as referee Pru Leith accidentally tweeted that Sophie won a few hours before the Season 8 finale was released.

Since appearing on the show, Sophie revealed that it was difficult for her to be in the spotlight, so she chose to avoid appearing in the media. She now runs her own bakery and dessert catering company that specializes in luxurious handcrafted cakes for special occasions.

She also shares her latest creations on Instagram and her website.

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Season 9: Rahul Mandal

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Eating cake !!! Alone (1st photo) or with colleagues (2nd) let’s have a bite and watch The Great British Bake Off, CAKE WEEK! Cheers to the awesome team @britishbakeoff, @ channel4 and all of our awesome bakers to make this happen! It starts tonight, @ channel4! A few more hours and that’s it! I still remember the day of the first TV broadcast of Bake Off 2018! I could not sleep the night before.I was worried, worried, afraid! You must be thinking why? Considering that Bake Off usually ends up filming months before the broadcast? This has to do with “how will I look on TV?”, “Will people like me?” …. Besides, it is. the constant concern that we will be scrutinized by the media, and so will we, the viewers! … and it happens to all bakers every year! I want to say to the 2020 class: I totally understand how you feel.Remember, you are all awesome! And I’m the biggest fan of you all. You are all stars in my eyes! To all viewers: May I ask everyone, please be kind to the bakers! Staying in a tent takes a lot of work, dedication and love of baking, and this year it’s #selfisolation! Everyone in the tent is here because they deserve to be there! Please do not judge! They are just like us, normal people who love baking! #Bekind … remember baking is more than just baking, it’s about #love # Friendship and # spreadinglove! Let’s make this experience unforgettable and sweet for every baker! In the year of Covid-19 with # restrictions, # isolation, # social distancing, # strict measures, this is by far the most valuable thing that happens in a positive light! I am ready to watch, rejoice and welcome this in my life! I send a lot of love and virtual hugs to all bakers! Contact me anytime if you feel anxious or worried !!! I am here and will always be by your side! #bake #cake #baker #bakeoff #gbbo #lemoncake #betogether Thank you so much Sam and Sophie for coming over for the weekend and taking these photos !!

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Fans GBBO fell in love with this Yorkshire scientist who got into the tent first, thinking he wasn’t good enough to compete.

After winning the hearts of fans and the title of Star Baker in Season 9, Rahul decided to return to his full-time job as a Research Engineer at the Center for Advanced Nuclear Research in Manufacturing at the University of Sheffield and recently spearheaded a campaign to get more women into engineering.

Although Rahul does not bake full-time, he still shares his love of baking with the world. Instagram.

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Season 10: David Atherton

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Festival week is here! Now the Navaratri festival is taking place. For these samosas, I took inspiration from @bakewithrahul’s recipe, so check it out on the #GBBO site. @nsariyski and I fell in love with India when we arrived here earlier this year.Among other things, the food was delicious. This triggered memories of eating and laughing (don’t do this at home as it could cause choking hazard & # x1F602;). Tamarind sauce and pickled green papaya from the Philippines were an addition to the recipe. & # x1F970;. … … … … … … #greatbritishbakeoff #greatbritishbakingshow #cake # baking #british #gbbo #bakeoff #bake #lgbt # lgbtqi + #queer # gbbo19 # homemade #share #sharefood #friends #festivalweek #cookto together #navaratri

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David was the underdog of his season but managed to defeat four-time baker star Steph when she failed in the final. After winning the competition, David became engaged to his boyfriend Nick Sariiski and released his first cookbook, titled My First Cookbook , which focuses on fun and creative recipes to keep kids fun and inspiring in the kitchen.

An avid fitness enthusiast, David also hosts a column for Guardian on food and fitness.

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