World Class Cakes: 250 Classic Recipes from Boston Cream Pie to Madeleines and Muffins by Roger Pizey

  • Victoria sponge

    Victoria sponge (page 16)

    from World's Best Cakes / World Class Cakes: 250 Great Cakes from Raspberry Genoise to Chocolate Kugelhopf World's Best Cakes / World Class Cakes by Roger Pizey

    • Categories: Cakes, large; Frostings & fillings; Afternoon tea; Cooking for a crowd; British
    • Ingredients: butter; caster sugar; eggs; self-raising flour; strawberry jam; double cream
    show

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Notes about this book

  • tofudogg on January 12, 2014

    made sachertorte. turned out dry and cooked more quickly than stated. Use DLX for egg whites and hand mixer for batter.

Notes about Recipes in this book

  • Marble bundt cake

    • Melanie on July 28, 2016

      Good, but drier than I would have liked. Keep an eye on it in the oven.

  • American sour cream cake

    • Astrid5555 on October 10, 2016

      The final cake was very greasy. Had to freeze it and use for a trifle, which ultimately worked quite well. Will not make again though.

  • Nancy Silverton's olive oil cake

    • sharifah on October 28, 2017

      I had misgivings about this recipe, and this book in general, as the reviews I've seen so far have not been great. I suspected adding raw orange rind into the cake mix would end up being chewy - I was right. I wasn't sure what size eggs they should be, I used large eggs as that was all I had - cake was trying to come out of the tin! So use medium eggs next time. I drained the rum-soaked raisins, as the recipe didn't state what to do. And the decoration garnish had too much sugar and pine nuts - half the amount should suffice. I used the same Nordicware Heritage bundt tin as in the book...and to achieve the same look, the garnish needs to be at the bottom of the tin and not the sides. As you can see from my photo, my rosemary garnish got covered by too much sugar! Oh, and it took twice as long in the oven! All that aside, despite the chewy orange rind, the flavour is intriguing & delicious. The EVOO definitely gives it a different smell and taste.

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  • ISBN 10 1937994163
  • ISBN 13 9781937994167
  • Published Sep 15 2013
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Imprint Race Point Publishing

Publishers Text

Every country in the world has a cake that is truly a classic – one that has stood the test of time and continues to be passed down from generation to generation. World Class Cakes is a compilation of these timeless recipes, culled from mothers and grandmothers all the world over. Whether you want to make a moist sponge cake to accompany your afternoon tea or craft a show-stopping layer cake to dazzle at a party, you’ll find the recipe in this book. Includes scrumptious recipes like:

  • *Japanese green tea pound cake
  • *French flourless chocolate cake
  • *Russian lemon and poppy seed cake
  • *Tres leche cake from Central America
  • *American red velvet cake and hundreds more

Accompanied by stunning step-by-step photography, a history of each cake and the traditions associated with it, and over 250 recipes, this book is essential for any baking enthusiast. Discover why you shouldn’t speak above a whisper when making a Polish babka, which country believed you should sleep with wedding cake under your pillow to meet your future husband, and loads more in this charming cake companion.

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