Archive for the ‘Cakes’ Category

Victoria Sponge

Posted on: April 21st, 2017 by Harriet Low No Comments

1. Heat your oven to 180°C. Line the base of two 20cm cake tins with baking parchment and lightly butter the sides.

2. Put the flour, baking powder, salt, sugar, butter and eggs into an electric mixer or large bowl. Mix on a low speed, or whisk slowly using an electric hand-held whisk, until all the ingredients are evenly combined; do not overmix as this will tighten the mixture and result in a rubbery texture.

3. Split the mixture between the cake tins and put in the oven to bake for 25-30 minutes. The sponge is ready when the top is golden and slightly shrunk from the sides of the tin. Leave to cool in the tins for a few minutes before moving to a wire rack to cool.

4. Select the best looking sponge for the top layer and then lay the other one, top side down on your serving dish. Spread the jam over the bottom layer, and then whip the cream to soft peaks and spread over the jam. Place the other layer on top and dust with icing or caster sugar when serving.

Lemon Drizzle Slices

Posted on: June 17th, 2016 by Harriet Low No Comments

1.Preheat your oven to 180°C/Gas 4. Line a 20cm x 20cm square baking tin with parchment paper.

2. Using an electric whisk, beat the butter and caster sugar together until pale, light and fluffy. Add the eggs and mix again. Add the flour, baking powder, lemon zest, lemon curd and milk and mix with a wooden spoon until all the ingredients are thoroughly combined. Pour the mixture into the prepared tin and bake for 25 to 30 minutes or until a skewer comes out clean.

3. Mix the granulated sugar and lemon juice together and pour over the hot cake. Leave to cool in the tin. You can then eat the cake just as it is, or for a fancy finish try making this feather icing.

4. Mix the icing sugar with just enough of the water to give a runny, but not watery, icing. Take a small amount of icing and place it in a separate bowl. Add a few drops of the food colouring to this icing until you have the desired colour. Spoon this not a disposable icing bag.

5. Remove the cake from the tin and peel off the parchment paper. Sit the cake on a wire rack over a baking tray. Spread the white icing over the cake. Using the icing bag, pipe lines of the coloured icing across the width of the cake. Using a cocktail stick, drag through the lines at right angles to create a feathered effect. Leave to set before cutting into 12 slices.

Photography by Issy Crocker

Triple Layer Chocolate Cake with Walnuts

Posted on: January 26th, 2016 by Karl Hudson No Comments

1. Heat your oven to 180°C. Line a 1kg loaf tin with baking parchment. For the filling, soak the sultanas in the brandy in a small bowl.

2. To make the cake, cream the butter and sugar together in a large bowl until pale and fluffy; this can take up to 10 minutes. Gradually beat in the eggs and brandy, adding a little of the flour with each egg to guard against curdling. Sift the remaining flour, cocoa and baking powder together over the mixture and fold in gently. Finally, fold in the walnuts and biscuit crumbs. Scrape the mixture into the prepared tin.

3. Bake for about 45 minutes or until firm to touch. Leave in the tin for about 10 minutes, then turn out and cool completely on a wire rack.

4. For the filling, chop 150g of the chocolate and melt in a bowl over a pan of simmering water. Let cool until barely tepid. In a large bowl, cream the butter and the icing sugar together, then vigorously beat in the melted chocolate until creamy. Add the walnuts and sultanas with their brandy.

4. Slice the cake horizontally into 3 layers. Use two-thirds of the filling to sandwich these together and spread the remaining filling on top of the cake. Grate the rest of the chocolate on top and chill the cake thoroughly before serving. Sprinkle with icing sugar to finish.

Christmas Cake

Posted on: December 2nd, 2015 by Harriet Low No Comments

1. Combine all the dried and glacé fruit, candied peel and almonds in a large bowl. Add the orange zest and juice, and the brandy. Mix well, cover and leave for several hours or overnight .

2. Heat your oven to 150°C. Line the base and the sides of a 20cm round deep cake tin with a double thickness of baking parchment, cutting it so that it stands a good 5cm proud of the top of the tin.

3. In a very large mixing bowl, beat the butter and sugar together for several minutes until pale and fluffy. Beat in the eggs, one at a time, adding a little of the flour with each to prevent the mixture splitting. Stir in the fruit mixture. Sift the remaining flour over the mixture and fold in, using a large metal spoon. Spoon the mixture into the prepared cake tin and level the surface.

4. Bake in the middle of the oven for 3 hours, then check by inserting a skewer into the centre – if it comes out clean, the cake is cooked. If not, give it a further 15-30 minutes. Leave the cake to cool before removing it from the tin.

5. When your cake is completely cooled – and ideally after a couple of days – you can marzipan and ice it. Warm the apricot jam gently in a saucepan with a splash of water to thin it down, sieve, then brush all over the cake.

6. Roll out 300g of the marzipan to a large circle, about 4mm thick. Using the cake tin as a guide, cut a round of marzipan to fit the top of the cake and then position it. Roll out the other 200g marzipan with the trimmings and cut 2 long strips to fit around the side of the cake. Position these, then smooth the marzipan and mould around the edges together.

7. If you are using ready-to-roll icing, roll it out on a surface lightly dusted with icing sugar to a thickness of about 5mm. Lift it over the marzipan, smooth down and trim off the excess at the base.

8. If you are using homemade royal icing, smooth it over the cake with a palette knife. You can leave it smooth or swirl it into peaks with the back of a spoon or your palette knife, as you choose. Leave to set.

 9. Wrap a ribbon around the side of your Christmas cake and finish as you wish with festive decorations.

 

White Christmas Cake

Posted on: November 21st, 2015 by Harriet Low No Comments

1. Heat your oven to 150°C. Line the base and sides of a 23cm round deep cake tin with a double thickness of baking parchment, cutting it so that it stands a good 5cm proud of the top of the tin.

2. Sift the flour, salt, baking powder and allspice together into a bowl and set aside.

3. In a large bowl, beat the butter until light and fluffy. Add the sugar and beat for several minutes until smooth and light. Beat in the eggs, one at a time, adding 1 tbsp of the flour mix with each to prevent the mixture curdling. Beat in the orange and lemon zest, vanilla extract, almond extract and brandy.

4. Using a large metal spoon, fold in the remaining flour mix, the nuts, glacé fruit, peel and angelica, until thoroughly combined. Spoon into the prepared cake tin and smooth the surface.

5. Bake for 2 ¼ – 2¾, until a skewer inserted into the centre of the cake comes out clean. Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

6. When your cake is completely cold, warm the apricot jam with a splash of water, sieve and then brush it all over the cake.

7. Roll out 300g of the marzipan to a large circle, about 4mm thick. Using the cake tin as a guide, cut a round of marzipan to fit the top of the cake and position it. Roll out the other 200g marzipan with the trimmings and cut 2 long strips to fit around the side of the cake. Position these, then smooth the marzipan and mould the edges together.

8. To make the icing, beat the butter until smooth and creamy. Beat in half of the icing sugar and stir in the brandy. Beat in the rest of the icing sugar until smooth. Spread the icing evenly over the cake.

Buche de Noel

Posted on: December 11th, 2014 by Harriet Low No Comments

1. Heat your oven to 220°C. Line the base and sides of a 23 x 33cm Swiss roll tin with greaseproof paper and brush the paper lightly with oil.

2. Using an electric hand-held whisk, whisk the caster sugar and egg yolks together in a large bowl until creamy.

3. Put the chocolate and water into a heatproof bowl, set over a pan of gentle simmering water and leave until melted and smooth. Let cool slightly, then fold into a whisked mixture.

4. Whisk the egg whites in a clean bowl until stiff but not dry. Gently fold a spoonful of the egg whites into the chocolate mixture to lighten it, then carefully fold in the remaining whites with a large metal spoon (use a gentle action and avoid overmixing). Pour the mixture gently into the prepared tin.

5. Bake for 12-14 minutes (no longer), until the sponge is risen and just firm to the touch. Place the tin on a wire rack and leave the sponge to cool for at least 2 hours.

6. Lay a sheet of greaseproof paper on a board. Once the sponge is cold, with one bold movement, turn it out onto the paper, then lift off the tin. Carefully peel away the paper and trim off any scraggy edges.

7. For the raspberry cream filling, whip the cream until it holds soft peaks. Spread the inverted sponge with the whipped cream, scatter over the raspberries and sprinkle with a little Drambuie, if you like. Roll up a long side towards you, using the paper to roll; don’t worry about the cracks. Transfer to a flat serving dish.

8. To make the chocolate buttercream, beat the butter until soft. Sift the icing sugar and cocoa together over the mixture, add the milk and mix to a soft icing. Carefully spread the icing over the cake and mark decoratively with the prongs of a fork. Chill until needed.

 9. Sift some icing sugar over the log just before serving. Finish with some festive decorations if you like.

 

Paul’s brand new book, Paul Hollywood’s British Baking, is available now.