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S1E1: Victoria sponge
Mary Berry’s large Victoria sandwich is perfect for all baking abilities and only takes 35 mins to make in total, so you don’t have to spend ages in the kitchen to bake this delicious cake. This Mary Berry Victoria sponge is sandwiched together with strawberry jam. If you want to make this Victoria sandwich cake a dessert cake, use freshly whipped cream as well as jam for the filling. This cake serves between 6-8 people, so you know you’ll have a slice for everyone if you have people coming round for a cup of tea. This Victoria sandwich will last up to 3 days in an airtight container.
serves: 6 – 8
Prep: 10 min
Cooking: 25 min(or 20 mins for 15cm (6in) cake)
For the large all-in-one Victoria sandwich:
225 g (8 oz) softened butter
225 g (8 oz) caster sugar
4 large eggs
225 g (8 oz) self-raising flour
2 level tsp baking powder
2 x 20cm (8in) greased and lined sandwich tins
Or for an 18 cm (7 in) Victoria sandwich:
3 large eggs
175g (6oz) of softened butter
175g (6oz) of caster sugar
175g (6 oz) of self-raising flour
1½ teaspoons of baking powder.
2 x 18 cm (7 in) greased and lined sandwich tins
Or for a 15 cm (6 in) Victoria sandwich (see cooking time):
2 large eggs
100 g (4 oz) of softened butter
100 g (4 oz) of caster sugar,
100 g (4 oz) of self-raising flour
1tsp of baking powder.
2 x 15cm (6 in) greased and lined sandwich
For the filling and topping:
4tbsp strawberry or raspberry jam
A little caster sugar, for sprinkling
Pre-heat the oven to 180°C/Fan 160°C/gas 4. Grease two sandwich tins then line the base of each tin with baking parchment.
Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.
Bake in the pre-heated oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
When completely cold, sandwich the cakes together with the jam. Sprinkle with caster sugar to serve.
Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves: Makes 8 large or 15 small scones
500g/1lb 1oz strong white flour, plus a little extra for rolling out
80g/3oz softened butter, plus a little extra to grease the baking tray
80g/3oz caster sugar
2 free-range eggs
5 tsp baking powder
250ml/8½fl oz milk
1 free-range egg, beaten with a little salt (for glazing)
good-quality strawberry or raspberry jam
Preheat the oven to 220C (200C fan assisted)/425F/Gas 7.
Lightly grease a baking tray with butter and line it with baking or silicone paper (not greaseproof).
Put 450g/15½oz of the flour into a large bowl and add the butter. Rub the flour and butter together with your fingers to create a breadcrumb-like mixture.
Add the sugar, eggs and baking powder and use a wooden spoon to turn the mixture gently. Make sure you mix all the way down to the bottom and incorporate all of the ingredients.
Now add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough. (You may not need to add all of the milk.)
Sprinkle most of the remaining flour onto a clean work surface. Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top. The mixture will be wet and sticky.
Use your hands to fold the dough in half, then turn the dough 90 degrees and repeat. By folding and turning the mixture in this way (called ‚chaffing‘), you incorporate the last of the flour and add air. Do this a few times until you’ve formed a smooth dough. If the mixture becomes too sticky use some extra flour to coat the mixture or your hands to make it more manageable. Be careful not to overwork your dough.
Next roll the dough out: sprinkle flour onto the work surface and the top of the dough, then use the rolling pin to roll up from the middle and then down from the middle. Turn the dough by 90 degrees and continue to roll until it’s about 2.5cm/1in thick. ‘Relax’ the dough slightly by lifting the edges and allowing the dough to drop back onto the work surface.
Using a pastry cutter, stamp out rounds from the pastry and place them onto the baking tray. Dip the edge of the pastry cutter in flour to make it easier to cut out the scones without them sticking. Don’t twist the cutter – just press firmly, then lift it up and push the dough out.
Once you’ve cut 4 or 5 rounds you can re-work and re-roll the dough to make it easier to cut out the remaining rounds. Any leftover dough can be worked and rolled again, but the resulting scones won’t be as fluffy.
Place the scones on the baking tray and leave them to rest for a few minutes to let the baking powder work. Then use a pastry brush (or your finger if you don’t have a brush) to glaze them with the beaten egg and salt mixture. Be careful to keep the glaze on the top of the scones. (If it runs down the sides it will stop them rising evenly.)
Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-brown.
Leave the scones to cool, then split in half and add butter, jam and clotted cream to serve.
Makes 1 loaf
Prep 3 hours
Bake 30 minutes
500g strong white bread flour, plus extra for dusting
10g instant yeast
30g unsalted butter, softened
320ml cool water
Olive oil for kneading
If you are a novice baker you can use this recipe to make a basic loaf in a tin, although the quantities here provide more dough than you would need to make a tin loaf.
1. Tip the flour into a large mixing bowl and then add the salt and yeast, making sure they are placed on opposite sides of the bowl. Add the butter and ¾ of the water, turning the mixture around using your fingers. Slowly add more water until all the flour has been incorporated. When the dough is soft and not soggy it is ready. Move the mixture around the bowl to clean the sides until the mixture forms a rough dough.
2. Cover your work surface with a little oil and then begin to knead the dough. Knead for 5 – 10 minutes, working through the wet stage until the dough starts to form a soft, smooth skin and feels silky. Put the dough into a large, lightly oiled bowl and cover with a tea towel. When it has risen to at least double in size and the dough is bouncy and shiny it is ready. This should take at least 1 hour, but can be left for 2 or even 3 hours.
3. Line a baking tray with baking parchment or silicone paper.
4. Place the dough on a lightly floured surface and shape into a ball by knocking it inwards several times until all the air is knocked out and the dough is smooth. Then flatten the dough into a rough rectangle and then roll it into an oblong. Turn the dough so that the longer edge is running away from you and flatten it slightly. Now roll the two ends in towards the centre, so you end up with a chunky squarish shape. Turn the dough over so that the join is underneath.
5. Next, using both hands you need to shape the dough into a smooth domed cob. With your palms turned upwards, position your hands on each side and slightly under the dough. Using your hands tuck the dough neatly underneath itself. Continue, softly forcing the sides of the dough down and underneath, creating a smooth, taut top and a rough underside. Try not to add too much extra flour during shaping.
6. The dough is now ready for proving. Place it on your baking tray and place this in a clean plastic bag. Leave to prove for about 1 hour, until it has at least doubled in size and the dough springs back if you prod it gently with your finger. Whilst the dough is proving turn your oven to 230°C and put a roasting tray in the bottom to heat up.
7. Once ready dust your dough with some flour and then slash deeply with a knife. Add hot water to the hot roasting tray, this will create steam in your oven giving your bread a lighter crust. Put your bread into the oven and bake for 30 minutes or until it is cooked and sounds hollow when tapped on the bottom. Leave your cob to cool on a wire rack.
S1E4: Lemon Souffle
S1E5: Cornish pasties
S2E1: Coffee and Walnut Battenburg cake
S2E2: Tarte au Citron
S2E4: Brandy Snaps
S2E5: miniature pork pies
S2E6: chocolate roulade
S2E7: Iced Fingers
S3E1: Rum Baba
S3E2: eight-strand plaited loaf
S3E3: Treacle Tart
S3E4: Crème Caramel
S3E5: Hand-Raised Pie
S3E6: Queen of Puddings
S3E7: Jam Doughnuts
S3E8: Chocolate Teacakes
S3E9: Fraisier cake