Mary Berry has described this Victoria sponge cake as one of her "favourites" to bake, as she reminisced on her love of baking.
29.11.2023 - 21:21 / dailyrecord.co.uk
A perfect dessert for Christmas dinner would be a roulade, and there are many ways to prepare this stunning dish. Many people opt for fruity and creamy versions, whereas there are also nutty options and the decadent chocolate recipe.
And now, thanks to Mary Berry, we have the perfect recipe for the "ultimate" chocolate roulade. The baking guru wrote on her website: "In the past I have always covered the baked roulade with a damp tea towel and left it overnight. Now I find there is no need to do this."
Read on below on how to make Mary Berry's chocolate roulade, a perfect dish for Christmas dessert.
Begin by preheating the oven to 180C, and lightly greasing a swiss-roll tin, lining it with non-stick baking parchment.
Break the chocolate into small pieces over a bowl and stand the bowl over a pan of hot water; the bowl must not touch the water or the chocolate may overheat.
Place this over a low heat until the chocolate has melted, before measuring the sugar and egg yolks into a bowl and whisking this until it is light and creamy.
Add in the chocolate once it has cooled, and stir until evenly blended.
In a different bowl, whisk up the egg whites until they are stiff but not dry. Stir a large spoonful of the egg whites into the chocolate mixture. Mix gently, then fold in the remaining egg whites and the sieved cocoa powder.
Spread this evenly in the tin, and bake in the preheated oven for around 20 minutes until firm.
Remove the cake from the oven, and cover with a dry tea towel and leave until cold.
Whip the cream until it just holds its shape and dust a large piece of greaseproof paper with sifted icing sugar.
Peel out the roulade and take the paper off, before spreading the cake with the cream. Score a mark 2.5cm in along the short
Mary Berry has described this Victoria sponge cake as one of her "favourites" to bake, as she reminisced on her love of baking.
This Christmas, many of us will be sitting down with our families and looking forward to something sweet after dinner. From mince pies and pud to cake and trifle, there's a huge choice out there when it comes to tasty festive treats. But it's all too easy to stick to the same desserts every year.
Sometimes there's nothing quite like a classic bake - and this gingerbread is top notch. What's more, is there anything better than gingerbread, at Christmas, by Mary Berry? We doubt it! This simple recipe combines all the warm and spicy flavours you'd expect from this classic including cinnamon, mixed spice, black treacle and golden syrup - just divine! Stick the kettle on or pour your favourite frothy coffee, get a festive film at the ready and cut the biggest slice of this you can manage - it's Christmas after all... Iced Gingerbread with Stem Ginger Serves 16 Ingredients 115g butter, softened 115g light muscovado sugar 2 large eggs 150g black treacle 150g golden syrup 225g plain flour 1 level tsp ground ginger 1 level tsp ground mixed spice ½ level tsp bicarbonate of soda 2 tbsp milk For the icing 175g icing sugar 3 tbsp stem ginger syrup 1 bulb stem ginger, finely chopped 1.
Christmas is a time for delicious food, drink and laughter with family and friends. Some people also have their own traditions that they honour every year without fail, like making a Christmas cake. If you want to make your own but you don't know where to start, follow Mary Berry's classic recipe below that we have picked for you to try.
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