I wanted to share another one of my classic recipes this morning.  You can't get much more classic than a basic Victoria Sandwich Cake.  And, I have to say, you don't get much more classic than by using Mary Berry's Recipe.

The original recipe is one I have adapted from her "Ultimate Cake Book." This was one of the very first books I bought when I moved over to the UK.  I adore the Cherry Almond Cake recipe in it.  It is quite simply fabulous!

This cake is always my go-to cake when  I am craving a cake to enjoy on any occasion. Generally speaking, I will bake at least one of these every week.  (Don't judge me, I love this cake!) 

It is simple to throw together, moist, and delicious.  And lets face it, when it comes to cake success, you don't get much better than Mary Berry.

 It uses the all-in-one method. By that I mean all of the cake ingredients get measured into a bowl and beaten together. Its that simple! You don't get much simpler.

Well, I suppose you could use a cake mix, but let me tell you right now.  A cake mix wouldn't even begin to touch this cake when it comes to texture and flavour.  From scratch is always infinitely better.  Trust me on this!!

  

Another thing I really love about this cake is its simplicity.  I enjoy it filled with jam, usually a red jam.  Strawberry is my favourite, but raspberry is also very, very good.  

 My mother always filled our cakes with jam.  With jam in the middle a cake needs no other adornment. Especially if you use really good jam.  And I always do.

My father always loved cake with jam in the middle and it was something we all enjoyed. My jam of choice has always been Bonne Maman. It just has the nicest consistency and the right amount of fruitiness!

 

In the summer months, or for really special occasions such as a tea party, this cake is fabulous simply filled with whipped cream and berries.  Strawberries or raspberries are both excellent choices.

Of course if you have chosen to fill it with whipped cream and fruit, you will need to eat it on the same day.  This goes without saying.

It is also excellent with a layer of vanilla butter cream added to the filling.  Simply make your favourite buttercream recipe and spread a layer of it on the bottom layer and then top with the jam, placing the other layer on top.

I have to say this is a real favourite of mine. You can make a simple butter cream icing by beating 3 TBS of softened butter together with 1 TBS cream or milk and about 2 cups (260g) of icing sugar. Simple. You can add a few drops of vanilla if you wish.

 

 

 

Yield: Vary according to size of cake baked

Author: Marie Rayner

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Mary Berry's Victoria Sandwich Cake

prep time: 10 Mincook time: 25 Mintotal time: 35 Min

This is a tried and true classic. The cake of choice for birthdays or just to enjoy with a hot cuppa. You can never go wrong with this. I have given amounts for three sizes of cake. This cake uses the all-in-one-method.

Ingredients

For the 8-inch layer cake:

• 1 cup (225 g) softened butter
• 1 cup + 3 TBS (225 g) caster sugar
• 4 large free range eggs
•   1 1/2 cups +1 TBS (225 g) self-raising flour
• 2 level tsp baking powder
• 2 x 20cm (8in) greased and lined sandwich tins

For the 7-inch cake:

• 3/4 cup (175g) of softened butter
• Very scant cup (175g) of caster sugar
• 3 large free range eggs
• 1 1/4 cups (175g) of self-raising flour
• 1½ teaspoons of baking powder.
• 2 x 18 cm (7 in) greased and lined sandwich tins

For the 6-inch cake:

• 1/2 cup (100 g) of softened butter
• 1/2 cup (100 g) of caster sugar
• 2 large free range eggs
• 3/4 cup (100 g) of self-raising flour
• 1tsp of baking powder.
• 2 x 15cm (6 in) greased and lined sandwich

To fill and serve:

• a quantity of strawberry or raspberry jam
• caster sugar for sprinkling on top

Instructions

1. Preheat the oven to 180*C/350*F/ gas mark 4.  Butter the two cake tins and line the bases with baking paper.
2. Measure all of your cake ingredients into a bowl.  Beat together with an electric mixer until thoroughly blended and smooth.
3. Divide the batter between the two cake tins, leveling it out.
4. Bake in the preheated oven for 25 minutes, until well risen and the tops spring back when lightly touched.  The layers should have also pulled back a bit from the sides of the tins.
5. Allow to cool in the tins for 5  minutes before tipping out onto a wire rack to cook completely.
6. Once cooled sandwich the layers together with some jam. Dust the top of the cake with some caster sugar to serve.
7. Cut into wedges and serve with a hot cuppa for the ultimate experience!

notes:

Make Your Own Self Raising Flour:

You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.

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 I don't think you can really go wrong by serving this kind of a cake. It goes down a real treat for any occasion! What is your favourite kind of cake? 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

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 Once baked they are coated with melted butter. They are then rolled in a spiced sugar to give them a lovely crunchy coating.

Again the spices are nutmeg and cinnamon.  Very nice I have to say.

I chose to fill them with a cream cheese frosting.  You don't need a filling that is overly sweet when you have all that sugar on the outsides.

You want something which is rich and luxurious, but not too sugary. This fits the bill perfectly.

I used my whoopie pie pan to bake these.  I have to say I am not always very happy with the way they come out using this pan.

I always end up having to trim the edges. They look alright, but not quite as they would just baked on parchment paper on a baking sheet.

I ended up having to bake these twice.  I was much happier with my first set of photos. I thought I had taken them off the camera onto my photo editing program.

I am pretty sure I had, because I then deleted them from off my camera card. So today when I went to edit them, uh oh  . . .  no photos.

And so I had to bake them all over again today! Not a hardship really. These are so good. In fact they are amazingly delicious! 

And so today I now have more to give them away. I don't think my next door neighbour will mind.  She is usually the recipient of my baked things.

 

I can tell you nobody has ever complained! They are always very happy when I bring them a treat.

They say joy shared is doubled.  I have to say that baking shared is joy shared. Its a simple thing and means a lot to people to know you care enough to share with them little treats like these.

Anyways, I do hope that you will bake these and then enjoy them.  They really are very good. Scrumdiddlyumptious I have to say.

Scrumpdiddlyumptious and incredibly moreish!  Trust me. Have I ever lied before? 👍👍👍
 

Apple Cider Donut Whoopie Pies

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Yield: 12 Pies

Author: Marie Rayner

prep time: 15 Mincook time: 25 Mintotal time: 40 Min

Tis the season for all things apple and spice! These are truly lush despite my poor photography!

Ingredients

For the cakes:

• 2 cups (480ml) sweet apple cider or cloudy apple juice
• 2 cups (280g) all purpose (plain) flour
• 1 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• pinch each powdered cloves and ginger
• 1/2 tsp fine sea salt
• 1/2 cup (120g) butter
• 1 cup (200g) soft light brown sugar packed
• 1 large free range egg
• 1 tsp vanilla
• 1/2 cup (120ml) buttermilk

For the cream cheese filling:

• 2 1/2 TBS butter, at room temperature
• 4 TBS full fat cream cheese, at room temperature
• few drops vanilla
• 1 cup (130g)  sifted icing sugar to give you the right consistency

You will also need:

• 3/4 cup (150g) granulated sugar
• 1 TBS ground cinnamon
• 1 TBS ground nutmeg
• 4 TBS melted butter

Instructions

1. You will need to reduce the apple juice before beginning.  Put it into a very large beaker and cook it on high in the microwave for 15 minutes until it reduces to 1/2 cup (120ml). (Alternately you can do this in a saucepan on the stove, boiling it for abou 10 minutes.)  Set aside to cool.
2. Preheat the oven to 180*C/350*F/gas mark 4. Line two baking sheets with baking paper, or spray two non-stick whoopie pie pans really well with baking spray.  Set aside.
3. Sift the flour, soda, cinnamon, nutmeg, cloves, ginger and salt together in a bowl.
4. Cream the butter and brown sugar together in another bowl until light and well combined.  Beat in the egg ad vanilla.  Mix on low speed with an eletric mixer while alternately adding the buttermilk, flour and reduced apple juice. Stop and scrape the sides of the bowl as needed.
5. Spoon heaping dessert-spoonfuls (about 1/4 cup) of the batter into the holes of your whoopie pie tins or roughly 3 inches apart on your lined baking sheets.
6. Bake for 12 to 15 minutes or until puffed and golden brown. A toothpick inserted in the centre of one should come out clean. Transfer to a wire rack to cool completely.
7. Mix the granulated sugar, cinnamon and nutmeg together in a bowl. Brush the top of each whoopie pie cake with some melted butter and then roll it in the sugar mixture to coat. Set aside until all are done.
8. Beat all of the icing ingredients together until smooth and creamy.  Sandwich two sugar coated cakes together with some of the icing, spreading it on the flat side of one and topping with the flat side of the other.
9. Store in an airtight container until ready to serve.  You can wrap each one individually in plastic cling film if you wish.

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Next I applied a sort of an uncooked sofrito/mirepoix of very finely chopped vegetables. I used two kinds of sweet bell peppers (yellow and red), onions and green and black olives. You could use whatever combination you wanted to use. 

It is meant to be another layer of flavour in what is already shaping up to be something quite delicious to say the least. And I am all for the flavours!

Onto that, and again on both sides, goes a layer of grated Mozzarella cheese.  Ooey, gooey, milky Mozzarella Cheese.  This helps to "glue in" those vegetables and keep them in place.

I added a layer of very thinly sliced Pepperoni.  Italian Pepperoni. You will never catch me snacking on a Pepperami stick, but on a pizza, I love the flavour of Pepperoni. It just fits.

Finally on the top I gild the lily with some melted butter.  A thin layer brushed over top of everything.  More flavour it added by lightly sprinkling on some dried basil and oregano leaves, and then a final dusting of very finely grated Parmesan Cheese. 

Now it is time to pop your Pizza Bagel into the oven. Make sure you line your baking sheet and lightly spray it with low fat cooking spray. That cheese will melt and the sauce may ooze a bit. You don't want your pizza bagel to end up stuck to the baking tray.

These delicious hot delights are the ultimate in Pizza Bagels.  Not just a half a bagel like most Pizza Bagels you will see, these are the whole shebang! 

With double the sauce, double the toppings and double the cheese.  A true delight you can wrap your mouth around.

Hot, delicious and oh so moreish. I guarantee these Pizza Bagels are sure to become firm family favourites.  

I cannot claim fully the inspiration for this delicious treat. I was largely inspired by a photo of some Pizza Bagels I saw on Pinterest from Don't go Bacon My Heart. Lush and lucious. I have adapted the recipe in a way I feel puts them together better and so that if you only want one or two you can easily manage that. Plus I like to make my own sauces, etc. If you would like a full size recipe for my pizza sauce, you can find it here.

I don't know how you feel about Pizza, but as far as I am concerned, there can never be too much of it in my little world. My husband does not share my passion, but that's okay. It just means that there is more for me to enjoy!

Ultimate Pizza Bagels

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Yield: One

Author: Marie Rayner

prep time: 15 Mincook time: 15 Mintotal time: 30 Min

Quantities are given for one Pizza Bagel. You can multiply as per your requirements. These are fabulously tasty. Best Pizza Bagel ever, which says a lot!

Ingredients

For the Sauce:

• 1/4 cup (60g) tomato sauce (Passata)
• 1/2 TBS tomato puree (tomato paste)
• pinch fennel seeds
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp each dried basil and oregano
• salt and black pepper to taste
• 1/2 tsp sugar (optional)

For the filling:

• 1 TBS softened butter
• 1/2 tsp garlic Italian seasoning
• 1 TBS coarsely grated Parmesan cheese
• 1/2 cup (50g) grated Mozarella cheese
• 1 TBS each minced onion, peppers, olives
• 4 thin slices pepperoni

You will also need:

• 1 sour dough bagel split
• 1/2 TBS melted butter
• 1/2 TBS finely grated Parmesan Cheese
• pinch each dried oregano and basil

Instructions

1. Preheat the oven to 180*C/350*F/ gas  mark 4. Line a small baking tray with aluminium foil and spray it lightly with canola spray.
2. Place the split bagel onto the baking tray.  Spread both halves with the softened butter and sprinkle with Italian garlic seasoning. Sprinkle over top the coarsely grated Parmesan cheese.
3. Pop into the oven for 8 to 10 minutes to gild the lily and melt the cheese.
4. Whisk all of the sauce ingredients together to combine well.
5. Remove from the oven and spread each half of the bagel with half of the pizza sauce. Top with the chopped onions, peppers and olives, dividing the chopped vegetables between each half. Top each half with half of the Mozzarella cheese, pressing it down lightly to adhere.
6. Place the pepperoni onto the cheese on the bottom half. Carefully place the top half of the bagel over the pepperoni, cheese side down.
7. Brush the bagel all over with the melted butter.  Sprinkle with some oregano and basil. Sprinkle the finely grated parmesan cheese over top.
8. Bake in the preheated oven for a further 15 minutes until the bagel is crispy, the cheese inside has melted and the topping has gone golden crispy.
9. Cut in half to serve. Deliciously scrummy!

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Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com