To These Who Want To Begin Baking Recipes But Are Affraid To Get Started

Today, in the ultimate part of our mouthwatering sequence from the new Great British Bake Off e-book, the contestants on this year’s show share some of their home recipes.

Whether impressed by childhood memories or a beloved household member, their creations are simple to make and perfect for a scrumptious teatime deal with.

There’s additionally a technical problem from Prue: angel cake slices. On your marks… get set… bake!

Great British Bake Off presenters Paul Hollywood and Prue Leith are pictured above. Today the contestants on this year’s present share some of their residence recipes

Angel cake slices

This is Prue’s take on the retro English angel cake. The pretty decoration is super-straightforward: a cocktail stick and stripes of pink icing are all it takes.

Hands-on: 1 ¼ hours

Bake: 15 mins

2-in-1 parchment and foil cut to a rectangle of fifty x 20cm

Traybake tin 33 x 25cm

Sugar thermometer

Small piping bag fitted with a medium writing nozzle

Cocktail stick.

60g unsalted butter, melted and cooled, plus additional for greasing

4 massive eggs at room temperature

120g caster sugar

120g plain flour, sifted

½ tsp vanilla extract

½ tsp pure raspberry flavouring

Pink food-colouring gel

Finely grated zest of 1 small unwaxed lemon

Yellow meals-colouring gel

This is Prue’s take on the retro English angel cake. The pretty decoration is super-straightforward: a cocktail stick and stripes of pink icing are all it takes

For the meringue buttercream

100g caster sugar

1 large egg white

85g unsalted butter, softened

- 250g fondant icing sugar
- Pink meals-colouring gel

For the genoise

fold the foiled parchment to divide the cake tin into three 20 x 10cm sections with the parchment facet going through upwards, and grease with melted butter.

Heat the oven to 190c/fan 170c/ 375f/gasoline 5. Tip the eggs and sugar in a bowl set over a pan of gently simmering water.

Whisk till the sugar has dissolved and the mixture reaches 43c/109f on the sugar thermometer.

Weigh the mixture in the bowl of a stand mixer and report the weight (to help you divide it later).

Whisk the mixture within the mixer until it is thick and mousse-like and leaves a ribbon path if you raise the whisk out.

Meanwhile, divide the flour evenly between three small bowls. Do the identical for the butter. Stir the vanilla into one bowl of butter.

Stir the raspberry flavouring and a small drop of pink meals colouring into the second bowl of butter, and the lemon zest and a small drop of yellow meals colouring into the third.

Divide the whisked egg mixture into three bowls. Add the butter and fold in - work shortly to stop the mixture collapsing. Working with one bowl of egg mixture, flour and butter at a time, sift the flour over the egg mixture and fold in.

Repeat with the remaining bowls to provide three mixtures - vanilla, raspberry and lemon.

Pour each into a piece of the cake tin and bake for 12-15 minutes, till the tops spring back when pressed. Cool a bit within the tin, then transfer to a wire rack to cool completely.

For meringue buttercream

Melt the sugar in three tablespoons of water very gently in a pan over a low heat. Meanwhile, whisk the egg white to smooth peaks within the clear bowl of a stand mixer.

Once the sugar has dissolved, enhance the heat to a rapid boil until the syrup reaches 121c/250f on a sugar thermometer. Remove the pan from the heat.

With the whisk at full speed, slowly pour the new syrup onto the egg whites in a skinny stream. Keep whisking until the meringue is thick and glossy and has cooled to room temperature.

Gradually add the butter, whisking after every addition till the buttercream is easy and thick. Chill until agency.

trim the sponges so they're an identical in dimension and peak. Spread half the buttercream over the vanilla sponge and prime with the raspberry sponge.

Spread the opposite half of the buttercream over the raspberry sponge and top with the lemon sponge (you might not need all of the buttercream).

For the fondant icing

Sift the icing sugar right into a bowl and add 1½-2 tablespoons of water to combine to a stiff, dropping consistency.

Spoon one quarter of the icing into a small bowl and color it pink. Spoon the pink icing into the piping bag fitted with a writing nozzle.

Spread the white fondant icing over the top (not the sides) of the lemon sponge.

Pipe advantageous traces of icing across the width of the cake, spacing them 1cm apart.

Using a cocktail stick, gently drag the icing traces in reverse instructions by the white fondant to feather.

Cut the cake into six even slices and serve.

Chocolate beetroot cake

This is Rosie’s mum’s chocolate beetroot cake - a moist, tremendous-straightforward bake that everybody loves.

That is Rosie’s mum’s chocolate beetroot cake - a moist, super-simple bake that everyone loves. Rosie is pictured above

Bake: 35 mins

- 18cm round cake tins x 2, greased, then base-lined with baking paper

200g salted butter, diced

100g 70pc dark chocolate, broken into items

200g fresh, cooked beetroot in pure juice, finely grated

200g self-raising flour, sifted

1 tsp baking powder

50g dark cocoa powder

250g dark brown comfortable sugar

4 massive eggs

For the chocolate fudge icing

200g condensed milk

½ tsp vanilla extract

50g unsalted butter, diced

100g 70pc dark chocolate, chopped

Heat the oven to 180c/fan 160/ 350f/gasoline 4. Place the butter in a medium pan over a low heat for about 1 minute, until melted.

Remove the pan from the heat and add the chocolate. Leave for 5 minutes, then stir till the chocolate has melted. Allow to cool for 10 minutes.

Place the beetroot in a big mixing bowl. Using a picket spoon, stir in the flour, baking powder, cocoa, sugar and eggs, then stir in the cooled butter and chocolate mixture till totally combined.

Divide the mixture between the two cake tins and bake for 30-35 minutes, till a skewer inserted into the centres comes out clean.

When the icing is prepared, unfold one sponge, top-facet down, evenly with half the icing. Stack the second sponge on top and spread with the remaining icing to finish

Cool in the tins for five minutes, then switch to a wire rack to cool completely.

To make the icing, put the condensed milk in a small pan with the vanilla and warm over a low heat for 1-2 minutes, stirring constantly to stop burning, until the milk is sizzling however not boiling.

Remove the pan from the heat and add the butter and chocolate. Leave for 2-3 minutes, then stir till the butter and chocolate have melted and the mixture is smooth.

Allow to cool until spreadable (about 1 hour).

When the icing is prepared, spread one sponge, high-facet down, evenly with half the icing. Stack the second sponge on high and spread with the remaining icing to finish.

Layered espresso cake

Dan’s version of his mum’s espresso cake is layered and topped with espresso-flavoured cream cheese frosting to stability out any bitterness, and then sprinkled with a candy espresso brittle.

Dan’s model of his mum’s espresso cake is layered and topped with coffee-flavoured cream cheese frosting to balance out any bitterness, and then sprinkled with a candy espresso brittle

Hands-on: 20mins

Bake: 50 mins

20cm round, deep cake tins or springform tins x 2, greased, base-lined with baking paper

33 x 23cm baking tray, base and sides lined with baking paper

2 tbsp espresso immediate espresso powder

1 tbsp boiling water

340g unsalted butter, softened

340g golden caster sugar

6 massive eggs, beaten

1 tbsp golden syrup

340g self-elevating flour

1 tsp baking powder

For the espresso brittle

1 tsp espresso roasted coffee beans or instantaneous espresso granules

60g unsalted butter, softened

25g liquid glucose

4 tsp whole milk

75g golden icing sugar, sifted

For the espresso frosting

1 tbsp instantaneous espresso coffee

1 tsp boiling water

200g unsalted butter, softened180g full-fats cream cheese

500g golden icing sugar, sifted

Preheat the oven to 180c/fan 160/350f/fuel 4.

Beat the butter and sugar in a stand mixer fitted with the beater attachment, on medium velocity for about 5 minutes, till mild and creamy.

With the mixer on a low speed, progressively add the eggs, beating properly between every addition.

Now add the golden syrup and prepared coffee and beat till combined. Sift the flour and baking powder into the creamed mixture, and use a metal spoon to fold gently till integrated.

Divide the mixture between the two ready tins and bake for 30-35 minutes, until risen and a skewer inserted into the centres comes out clean.

Cool within the tins for 5 minutes, then end up onto a wire rack to cool fully. (Leave the oven on for the brittle.)

To make the brittle

Place the espresso beans in a resealable sandwich bag or sheet of folded baking paper. Roll a rolling pin over them to crush, then put aside.

Place the butter, glucose and milk in a small pan over a low heat and warm gently for about 1-2 minutes, just till the butter has melted. Add the icing sugar and stir until completely dissolved.

Increase the heat and boil, stirring, for about four minutes, until the mixture has been reduced by about a 3rd and is syrup-like and thick sufficient to coat the back of the spoon (it is going to look thick and frothy). Remove the syrup from the heat and permit it to settle to appear like a thick custard.

Cover the highest of 1 cake with one other layer of buttercream, ensuring you depart enough for a generous topping, then stack the opposite cake on top, supplying you with a four-tiered cake

Then, add the crushed espresso beans or instantaneous granules and stir till evenly distributed.

Pour the mixture onto the lined baking tray and spread out quickly and evenly so that it reaches the edges of the tray.

Bake the brittle for 12-15 minutes, until golden and caramel-like. It can look bubbly, but will settle once it’s out of the oven. Transfer the tray to a wire rack for the brittle to set.

To make the buttercream

Dissolve the espresso in the boiling water and go away to cool.

Put the butter and cream cheese in a mixing bowl and beat with an electric hand whisk till clean and mixed.

Gradually add the icing sugar, just a few tablespoons at a time, and beat with a wooden spoon for 2-three minutes, till fluffy. Add the espresso and beat effectively till mixed.

Cut each cooled cake in half horizontally. Sandwich every reduce cake with a generous amount of buttercream frosting.

Cover the top of 1 cake with one other layer of buttercream, ensuring you depart enough for a generous topping, then stack the opposite cake on high, providing you with a four-tiered cake.

Top the cake with the remaining buttercream. Crush the brittle and sprinkle it excessive of the cake, to decorate.

You’ll have extra brittle than you need - try sprinkling it over your morning porridge, or over vanilla ice cream.

Sticky gingerbread loaf

It is a family recipe that has been handed all the way down to Michael from his nice grandmother through his grandmother and mum.

In fact, it’s one in all the primary cakes he and his mum ever baked together.

This can be a family recipe that has been handed down to Michael from his nice grandmother through his grandmother and mum. In truth, it’s considered one of the first cakes he and his mum ever baked together

Hands-on: 20 mins

You'll need: 900g loaf tin, greased, then lined (base and sides) with baking paper

250g plain flour

4 tsp ground ginger

140ml whole milk

1 tsp bicarbonate of soda

100g sunflower unfold

100g darkish muscovado sugar

100g golden syrup

100g black treacle

1 egg

- 150g icing sugar, sifted
- 4-5 tsp lemon juice

Heat the oven to 160c/fan 140c/315f/gas 2-3.

Leave to cool in the tin for 5 minutes, then switch to a wire rack to cool fully. Once the cake is cool, drizzle the icing over the cake to finish

Sift the flour and ginger collectively into a big mixing bowl and put aside.

Measure 1 tablespoon of the milk into a small bowl and stir within the bicarbonate of soda.

Pour the remaining milk, along with the spread, sugar, syrup and treacle right into a medium pan and place over a medium heat for about 2 minutes, till the unfold has melted.

Leave the unfold mixture to cool for five minutes, then pour it into the bowl over the flour and ginger.

Add the egg, and the bicarbonate of soda mixture and beat with a wood spoon to a smooth, thick batter.

Pour the batter into the prepared tin and bake for 50-60 minutes, or till a skewer inserted into the centre comes out clear.

Leave to cool within the tin for 5 minutes, then transfer to a wire rack to cool fully.

Mix the icing sugar with enough lemon juice to make a thick pouring consistency. Once the cake is cool, drizzle the icing over the cake to finish.

Spanish lemon meringue cake

This lemon meringue cake comes from Helena’s great-grandmother.

Her family find it irresistible a lot that everyone stakes their declare straight after it comes out of the oven so they don't miss out.

This lemon meringue cake comes from Helena’s nice-grandmother. Her household find it irresistible a lot that everybody stakes their claim straight after it comes out of the oven

Bake: 25 mins

Serves 10

20cm round, free-bottomed cake tin, greased, then lined (base and sides) with baking paper

250g digestive biscuits

110g unsalted butter, melted

5 eggs, separated

550g condensed milk

Juice of 5 lemons

75g caster sugar

Heat the oven to 200c/fan 180c/400f/gas 6. Blitz the biscuits in a meals processor to effective crumbs.

Remove 2 tablespoons of the crumbs and set aside. Add the melted butter to the crumbs in the food processor and blitz for a couple of seconds extra until combined.

Transfer the buttery biscuit mixture to the prepared tin and use the back of a spoon to press it down firmly and evenly all the method to the edges of the tin to offer a fair base.

Place the egg yolks in a medium bowl. Using a balloon whisk, whisk within the condensed milk till absolutely included. Then, slowly whisk in the lemon juice until combined.

Leave to cool within the tin for 30 minutes, then transfer it to the fridge to cool utterly. When you’re ready to serve, launch the cake from the tin, remove the baking paper and serve in slices

Pour the mixture on prime of the biscuit base. Now place the egg whites in a clean, grease-free bowl and beat with an electric hand whisk to stiff peaks.

Whisk in the sugar, 1 tablespoon at a time, until the mixture types a thick and glossy meringue. Spoon the meringue on prime of the lemony layer within the tin.

Sprinkle the reserved biscuit mixture on top of the meringue and bake the lemon meringue cake for about 25 minutes, till the top is golden brown.

Leave to cool within the tin for 30 minutes, then move it to the fridge to cool fully.

When you’re ready to serve, launch the cake from the tin, remove the baking paper and serve in slices.

Carrot & apple cake

Amelia’s recipe has evolved from her mum’s much-beloved carrot and apple muffins.

Now a cake with cream cheese icing, it is a favorite together with her work mates and makes the house scent lovely when baking.

Amelia’s recipe has advanced from her mum’s much-loved carrot and apple muffins

Hands-on: 30 mins

Bake: 1 hour

- 20cm round, deep cake tin, greased, then base-lined with baking paper.

2 giant eating apples, peeled, cored and grated

100g carrots, peeled and grated

200g plain wholemeal flour

100g granulated sugar

2 tsp baking powder

1½ tsp floor cinnamon

1½ tsp ground ginger

¼ tsp salt

65ml runny honey

65ml maple syrup

165ml vegetable oil

three eggs

1½ tsp vanilla extract

80g raisins

50g walnuts, chopped

For the buttercream icing

50g unsalted butter, softened

100g icing sugar, sifted

50ml double cream

100g full-fats cream cheese

50g walnuts, finely chopped

Pinch of floor cinnamon

Heat the oven to 180c/fan 160c/350f/gas 4. Put all of the sponge substances in a mixing bowl.

With a picket spoon, beat them together to make a smooth batter. Pour this into the prepared tin and bake for 1 hour, till golden brown, risen, and a skewer inserted into the centre comes out clean.

Leave to cool within the tin for 10 minutes, then prove onto a wire rack to cool utterly.

To make the buttercream icing

Using an electric hand whisk, beat the butter in a bowl till it is admittedly gentle.

Add the icing sugar and whisk on a low pace till mixed and easy.

Add the double cream and whisk once more for about four minutes, until thickened, then add the cream cheese and whisk once more, briefly, until thick and creamy.

Spread the buttercream icing excessive and sides of the cake and sprinkle the walnuts over. Dust frivolously with the pinch of cinnamon.

Leave to cool within the tin for 10 minutes, then end up onto a wire rack to cool fully. Dust evenly with the pinch of cinnamon

Lime and coconut bundt drizzle

Inspired by his wife’s lemon drizzle, Phil first road examined his lime cake at a bike-club quiz evening. Over time, he has refined it further - through the use of a bundt tin and including lime crunch.

Phil first street examined his lime cake at a bike-club quiz evening. Over time, he has refined it additional - through the use of a bundt tin and including lime crunch

Hands-on: 25 mins

Bake: 45 mins

- 1.5-litre bundt tin
Greased sheet of baking paper

Small disposable piping bag.

230g unsalted butter, softened

230g caster sugar

four eggs, crushed

230g self-elevating flour, sifted

65g desiccated coconut

Juice and finely grated zest of 1 unwaxed lime

For the lime crunch

Finely grated zest of two unwaxed limes

2 tsp caster sugar

For the drizzle

three tbsp lime juice

3 tbsp icing sugar, sifted

- 100g icing sugar, sifted
- 1 tbsp lime juice

Heat the oven to 180c/fan 160c/350f/gas 4. Beat the butter and sugar in a stand mixer on medium velocity for 5-6 minutes, until pale and creamy.

On a low pace, add the eggs, somewhat at a time, beating properly between each addition.

Fold within the flour, coconut, lime juice and zest with a metallic spoon till simply combined. Spoon the mixture into the ready tin and stage the surface.

Allow the cake to cool for 10 minutes in the tin, then transfer to a wire rack. Leave until the icing is ready barely earlier than sprinkling the lime crunch over

Bake for 40-45 minutes, till golden brown and a skewer inserted into the ring comes out clean.

To make the lime crunch, combine together the zest and caster sugar then place on baking paper to dry slightly.

The nice British Bake Off: The big Book of Amazing Cakes

Make the drizzle by stirring the lime juice and icing sugar together in a bowl.

When the cake is ready, take away from the oven, prick throughout with a skewer and spoon half the drizzle over. Allow the cake to cool for 10 minutes in the tin, then switch to a wire rack.

Drizzle over the remaining lime and sugar mix. Leave to cool. Now put the icing sugar in a bowl and add enough lime juice to make a thick, pourable icing. Spoon into the piping bag, snip off the end and drizzle over the cake.