Mary Berry serves up a generous slice of her easiest-ever cake recipes

MARY BERRY spoons up the ideal cake recipes for entertaining hungry guests and big parties or for sampling after dinner with the family. With a splash of colour and a serious mixture of taste, Mary shows us how we can turn cake into artistic creation.

MARY BERRY spoons up the ideal cake recipes for entertaining hungry guests and big parties or for sampling after dinner with the family.

With a splash of colour and a serious mixture of taste, Mary shows us how we can turn cake into artistic creation.

Marble cake

Serves 8

Prep time: 10 minutes

Cooking time: 40 minutes

Cals: 366/Sat fat: 12g

  • 175g baking spread, from fridge
  • 175g caster sugar
  • 175g self-raising flour
  • 1 level tsp baking powder
  • 3 large eggs
  • 1 level tbsp cocoa powder
  • Few drops red colouring
  • Preheat the oven to 180°C/160°C fan/gas mark 4. Grease a 20cm deep cake tin and line with non-stick baking paper.
  • Measure the spread, sugar, flour, baking powder and eggs into a large mixing bowl and beat with an electric mixer until well blended and smooth.
  • Measure the cocoa into another bowl with 1tbsp hot water and stir thoroughly until blended and smooth. Add a third of the sponge mixture to this and mix together.
  • Put half of the remaining sponge mixture into a third bowl and colour it pink with the red colouring.
  • Choose one of the mixtures and place tablespoons of this at regular intervals around the tin. Fill the gaps with the two other contrasting colours until all the mixture has been used. The cake will find its own level as it bakes so there is no need to smooth the top.
  • Bake for about 40-45 minutes, or until golden brown and well risen and the top of the sponge springs back when lightly pressed with a finger.
  • Turn out and leave to cool on a wire rack. Ice or decorate as required.

    • Confetti tray bake

    Makes 20 pieces

    Prep time: 10 minutes

    Cooking time: 30 minutes

    Cals: 253/Sat fat: 6g

    • 225g baking spread, from fridge
    • 225g caster sugar
    • 275g self-raising flour
    • 1 level tsp baking powder
    • 4 large eggs
    • 4tbsp milk
    • 1tsp vanilla extract

    To finish:

    • 300g icing sugar
    • 2 level tbsp hundreds and thousands
  • Preheat the oven to 180°C/160°C fan/gas mark 4. Grease a 30 x 23cm tray bake tin and line with non-stick baking paper.
  • Measure all the tray bake ingredients into a large bowl and beat with an electric mixer until light and fluffy.
  • Turn the mixture into the tin and level the top. Bake in the preheated oven for 30-35 minutes, or until the cake has shrunk a little from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin.
  • Mix the icing sugar and 3tbsp boiling water together in a bowl to make a smooth paste. Spread over the cold cake and sprinkle with hundreds and thousands. Cut into 20 pieces.

    • Milk chocolate cake

    Serves 8

    Prep time: 10 minutes

    Cooking time: 25 minutes

    Cals: 493/Sat fat: 17g

    • 200g self-raising flour
    • 225g caster sugar
    • 25g cocoa powder, sifted
    • 100g baking spread, from fridge
    • 2 large eggs
    • 150ml evaporated milk
    • For the icing:
    • 25g baking spread
    • 25g cocoa powder, sifted
    • 2tbsp evaporated milk
    • 125g icing sugar, sifted
    • Bournville chocolate, grated into shards, to decorate (optional)

    For the filling:

    • 150ml double cream, lightly whipped
  • Preheat the oven to 180°C/160°C fan/gas mark 4. Grease two 20cm round sandwich tins and line the bases with non-stick baking paper.
  • Place all the cake ingredients in a bowl and beat with an electric mixer until light and fluffy.
  • Divide the mixture between the two tins, level out evenly and bake in the preheated oven for 25–30 minutes, or until the cakes are well risen and have shrunk slightly from the sides of the tin. They should spring back when lightly pressed with the fingertips. Turn out and leave to cool on a wire rack.
  • To make the icing, put the spread and cocoa in a saucepan and heat gently until the spread has melted, stirring continuously. Remove from the heat and beat in the evaporated milk and icing sugar until the mixture is thick.
  • Sandwich the cakes together with the whipped cream, then spread the icing over the top of the cake. Sprinkle with chocolate shards, if you like, and leave to set.

    • MOST READ IN FOOD

    Chocolate orange loaf

    Serves 12

    Prep time: 20 minutes

    Cooking time: 1 hour

    Cals: 261/Sat fat: 10g

    • 175g baking spread, from fridge
    • 175g caster sugar
    • 175g self-raising flour
    • 3⁄4 level tsp baking powder
    • Zest 1 orange, finely grated
    • 3 large eggs
    • 2 tbsp milk

    For the icing:

    • 50g butter
    • 25g cocoa powder, sifted
    • 2–3 tbsp orange juice
    • 100g icing sugar, sifted
  • Preheat the oven to 190°C/ 170°C fan /gas mark 5. Grease a 900g (2lb) loaf tin and line with non-stick baking paper.
  • Measure all the ingredients for the loaf into a large mixing bowl and beat with an electric mixer until well blended.
  • Turn the mixture into the tin and bake in the preheated oven for about 1 hour until well risen and the top springs back when lightly pressed with a finger. Leave to cool in the tin then turn out and remove the paper.
  • To make the icing, measure the butter, cocoa, orange juice and icing sugar into a bowl. Beat well to a light, smooth consistency.

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