Baker of the week – Mary Berry

Mary Berry

 

Baker of the week – Mary Berry

The Great British Bake Off  is back, which means Mary Berry is back in our lives! Having trained at The Cordon Bleu and becoming cookery editor of Housewife magazine and Ideal Home magazine, she certainly knows a thing or two about baking. She makes cake making look so effortless and has a love for layers and a hate for soggy bottoms (we’re talking pastries!) Since the return of the Great British Bake off, Mary has inspired us all to have a go in the kitchen and we wanted to share with you our favourite recipes!

The Ultimate Chocolate Roulade

1
Ingredients

  • 175g plain chocolate
  • 175g caster sugar
  • 6 large eggs, separated
  • 2 Tbsp. cocoa powder, sifted
  • 300ml double cream
  • Icing sugar for dusting

Method

  • Preheat the oven to 180C/160fan/gas4. Lightly grease a 33cm x 23cm swiss-roll tin and line with baking parchment
  • Break the chocolate into small pieces and place in a bowl which is stood in a pan of hot water (don’t let the bowl touch the hot water) Place over a low heat and slowly melt
  • Whisk together the sugar and the egg yolks until it looks light and creamy – add in the cooled melted chocolate and stir until evenly blended
  • In another bowl, whisk the egg whites until stiff peaks for. Stir one large spoonful of the egg whites into the chocolatey mixture gently and then fold in the rest of the egg whites along with the cocoa powder
  • Spread the mixture carefully in the prepared tin and cook for about 20 minutes
  • Remove the cake from the oven, leaving it in the tin and cover with a dry tea towel until cold
  • Whip the double cream until it just about holds its shape then dust a large piece of greaseproof paper with the icing sugar
  • Turn out the cake onto the icing sugar and remove any paper stuck to the cake. Spread the cake with cream and then roll up the sponge tightly to form a Swiss roll
  • Dust with more icing sugar to serve

Lemon Drizzle Traybake

2

Ingredients

  • 225g butter, softened
  • 225g caster sugar
  • 275g self-raising flour
  • 2 teaspoons baking powder
  • 4 eggs4 tablespoons milk
  • Finely grated zest of 2 lemons
  • Juice of 2 lemons
  • 175g granulated sugar

Method

  • Preheat oven to 180C/160fan/Gas4 and grease or line a 30 x 23 x 4 tin
  • Mix together the butter, caster sugar, flour, baking powder, eggs, milk and zest of 2 lemons. Use an electric mixer or a wooden spoon for this section
  • Pour the beaten mixture into your prepared tin and cook in the oven for around 35-40 minutes until it is cooked all the way through
  • Prepare your crunchy topping by mixing the lemon juice and granulated sugar in a bowl. When the tray bake is ready and is just warm to the touch, pour the mixture evenly over the cake and slice into squares when cold – enjoy!

 Jaffa Cakes (As seen on The Great British Bake Off)

3

Ingredients

(For the sponge)

  • Butter, for greasing
  • 1 large egg
  • 25g caster sugar
  • 25g self-raising flour, sifted

(For the jelly)

  • 1 x 135g packet of orange jelly
  • 150ml boiling water
  • 1 small orange zest finely grated

(For the topping)

  • 160g plain chocolate

Method

  • Firstly, make the jelly. Cut the jelly up into small pieces and place in a small bowl. Pour over the boiling water and stir until the jelly has dissolved. Add the orange zest and pour into a very shallow tray and chill for an hour or until set
  • Next, pre-heat the oven to 180C/160Fan/Gas 4 and grease a 12-hole shallow bun tin with butter
  • For the sponge, whisk the egg and sugar together for around 4 minutes until pale and fluffy and then gently fold in the flour. Fill each bun tin to around three-quarters full and smooth the tops – Bake for around 7-9 minutes
  • Melt the chocolate by breaking into pieces and putting in a small bowl over a pan of gently simmering water – remove from the heat and allow to cool slightly once melted
  • When the jelly is set, turn it out and cut into 12 discs and place one on top of each sponge
  • Spoon the melted chocolate over each jelly disc and using a fork, gently press a criss-cross pattern into the top of the chocolate and leave to cool

What are your favourite things to bake? We would love to know! Post a photo on our Facebook or Twitter Page!

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