The Great British Bake Off: How to Bake the Perfect Victoria Sponge and Other Baking Secrets by Linda Collister

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  • Cheese and onion tear and share loaf

    • Melanie on January 01, 2012

      I made a tray of about 15 rather than 19 rolls. These were a good size for dinner rolls with lovely added flavour - fluffy rolls filled with cheese and onion.

  • Florentines

    • Alro9 on August 19, 2014

      Not the easiest to handle! Must admit id try a different recipe to see if that made a difference. They were absolutely delicious though.

  • Victoria sandwich

    • mamacrumbcake on June 08, 2020

      Half of recipe fits in 2-6” rounds and bakes in 20 minutes. To approximate the protein content of English self-raising flour I used 65 g King Arthur AP, 48 g cake flour, 1½ t baking powder (half recipe). It turned out very well! Looks very pretty and has a good, simple flavor. The crumb is soft, tender, and light. Lightly sweetened whipped cream goes perfectly.

  • Monkey bread

    • anya_sf on July 04, 2020

      I made the sweet version, but unfortunately it did not turn out well. I had to use King Arthur all-purpose flour instead of bread flour, but the dough seemed fine, although fairly stiff. About halfway through the dough balls, the sugar mixture stopped sticking to them, probably because too much butter had gotten into the sugar. I did the best I could and ended up sprinkling the remaining sugar mixture over the top. I did not need all the butter. I let the loaf rise overnight in the fridge and baked it in the morning. Perhaps because of that, and/or maybe because my tin was light-colored, the loaf wasn't done inside after 35 minutes, although it was dark on top. I reduced the oven temperature and baked it another 15 minutes. The loaf didn't hold its shape and the edges were too hard. The flavor was just so-so.

  • Hazelnut and chocolate cake

    • BasicStock on December 23, 2017

      A one layer dense and flavourful cake, not too rich so the chocolate and hazelnut tastes find a nice balance. My idea of a great dessert for a dinner party.

  • Little stem ginger gingerbreads

    • CarolineCaple on September 28, 2018

      Easy to make despite needing to heat two different sets of ingredients. Lovely individual moist ginger cakes. I used cut-up stem ginger (not sure if this is what they meant by glacé ginger).

  • Mary's coffee and walnut Battenburg

    • CarolineCaple on September 28, 2018

      I make this for a charity coffee morning and everyone was very impressed - it sold out first and I got great feedback. It makes quite a small cake (about 8 medium slices) but worth the effort for a special celebration or for someone who particularly likes battenburg.

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  • ISBN 10 1849902682
  • ISBN 13 9781849902687
  • Linked ISBNs
  • Published Aug 04 2011
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint BBC Books

Publishers Text

Twelve new amateur bakers are ready to rise to the Great British Bake Off challenge. While they don their aprons, adjust to their new ovens and get used to baking in a tent, this book takes you through the challenges from the series and shows you how to achieve baking perfection. Throughout the book, Mary Berry and Paul Hollywood are on hand with practical tips to help you create perfect cakes, biscuits, breads, pastries, pies and teatime treats every time, as well as showing you how to tackle their 'technical challenges', as seen on the show.

There are over 120 recipes in this book, including traditional British bakes and imaginative twists using classic ingredients, as well as the best contestant recipes from the series. There is plenty to challenge keen bakers here, from brandy snaps to elaborate pastries, pavlovas to iced celebration cakes, and with a sensuous and yet practical design and full-colour, step-by-step photography, this really will become the baking book that you will turn to for years to come.



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