World's Best Cakes / World Class Cakes: 250 Great Cakes from Raspberry Genoise to Chocolate Kugelhopf 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
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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 1906417970
  • ISBN 13 9781906417970
  • Linked ISBNs
  • Published Sep 19 2013
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United Kingdom
  • Publisher Aurum Press
  • Imprint Jacqui Small

Publishers Text

World's Best Cakes is a fabulous collection of globally-inspired classic bakes, from national favourites such as American Boston cream pie and British Chelsea buns to exquisite small treats including Russian walnut tea cakes and French madeleines. Each recipe has been meticulously researched and perfectly bakes by Roger Pizey one of the world's leading pastry chefs. Whether you are a baking novice wanting to make your first plum madeira or a seasoned pastry enthusiast wishing to impress with a millefeuille and a croquembouche, the book is divided into chapters that correspond with types of cakes and techniques. Chapters neatly group types of cakes together - Sponges and Layer Cakes; Loafs and Pound Cakes; Cheesecakes; Small Cakes, Cupcakes and Traybakes; Fruit, Nut and Seed Cakes; Leavened Cakes; Celebration Cakes; Pastries; Tartes and Tortes. A handy go-to recipe section covers all the Baking Basics - from all types of pastry to creme Anglaise or frangipane. With guest recipes from some of the world's most famous chefs and bakers, including Rachel Allen, Mark Hix and Marco Pierre-White, World's Best Cakes is a superlative global resource for the art of cake baking, a showcase of awe-inspiring cakes and pastries, each one a superb testament to the skills of master patissier Roger Pizey.

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