Simple Cakes Delicious Step By Step Recipes by Mary Berry - HardcoverDefault Title (2024)

FAQs

What does Mary Berry use instead of butter? ›

“I no longer prepare a Victoria sandwich with the traditional creaming and folding methods, as [an] all-in-one method gives excellent results every time,” she said. For those who struggle to get butter to optimum baking consistency, Mary recommends using baking spread instead.

You can always trust in a Mary Berry cake recipe and these are her easiest ever. Whatever your favourite cake, Mary Berry is sure to have an easy version for you. This delicious, traditional cake is so moreish – when testing this recipe, we couldn't eat it fast enough!

In the UK sponge cake refers to several different types, including fatless sponges based on whipped egg whites, things like Genoise sponge, and also cakes based on creamed butter and sugar followed by the addition of eggs and folded in flour such as Victoria Sponge.

Butter is the favoured fat to use in cakes and bakes and we use unsalted butter for all of our cakes in the bakeries.

While oil has a more neutral taste, which means that other flavours in the cake can stand out more. Our preference is still butter for a lot of recipes where possible, especially when you are aiming for a classic tasting cake such as Victoria Sponge.

Some of Mary Berry's most popular recipes include Lemon Drizzle Cake, Beef Wellington, Chicken and Mushroom Pie, and Victoria Sponge.

Mary Berry, who served as a judge on The Great British Bake Off, decided not to continue with the show when it moved from the BBC to Channel Four for several reasons. One of the main reasons was her loyalty to the BBC, where she had worked for many years and felt a strong connection to.

Oil Cake. Oil cakes follow the same principles as butter cakes, but use oil as the source of fat. Because oil is liquid at room temperature, oil cake recipes skip the step of creaming the fat and sugar; usually the oil is incorporated into the wet ingredients, which are whisked or folded into the dry ingredients.

Claggy means to be stickily clingy, like mud. In the context of GBBO it is used to describe the texture of a baked good as lumpy or overly sticky and drying in the mouth.

Cake fanatics, try this new frosting technique: the naked cake. With barely-there icing, you can see all the goodness you're about to slice into.

What butter substitute tastes the most like butter? ›

Ghee. Ghee is a type of clarified butter with an aromatic and nutty taste. It contains very low amounts of casein or lactose and is thus a safer choice for people with milk allergy or lactose intolerance ( 7 ). In baked goods for which a strong, buttery flavor is desirable, it can replace butter at a 1:1 ratio.

While keeping that in mind, some of the most commonly used substitutes include coconut oil, coconut butter, olive oil, safflower oil, nut butter, applesauce, yogurt, and dairy free butter.