Mary Berry's sponge cake with oil is made with flour, sugar, eggs, and oil, creating a moist and fluffy texture. It serves 6 people and takes about 40 minutes to prepare and bake, perfect for a quick, delightful dessert.
Mary Berry's Sponge Cake with Oil is a variant of the classic sponge cake that uses oil as a fat rather than butter
Mary Berry's sponge cake with oil is made with flour, sugar, eggs, and oil, creating a moist and fluffy texture. It serves 6 people and takes about 40 minutes to prepare and bake, perfect for a quick, delightful dessert.
Discover how to bake Mary Berry's Sponge Cake with Oil - a simple, moist cake perfect for any occasion. Easy to make and versatile!
Mary Berry's Sponge Cake with Oil is a variant of the classic sponge cake that uses oil as a fat rather than butter
Mary Berry’s Lemon Victoria Sponge is made with margarine, superfine sugar, eggs, self-rising flour, baking powder, and lemon zest, along with lemon curd for filling. This delicious Lemon Victoria Sponge recipe creates a delightful dessert that takes about 55 minutes to prepare and can serve up to 8 people.
Mary Berry's sponge cake with oil is made with flour, sugar, eggs, and oil, creating a moist and fluffy texture. It serves 6 people and takes about 40 minutes to prepare and bake, perfect for a quick, delightful dessert.
Mary Berry's sponge cake with oil is made with flour, sugar, eggs, and oil, creating a moist and fluffy texture. It serves 6 people and takes about 40 minutes to prepare and bake, perfect for a quick, delightful dessert.
Mary Berry's sponge cake with oil is made with flour, sugar, eggs, and oil, creating a moist and fluffy texture. It serves 6 people and takes about 40 minutes to prepare and bake, perfect for a quick, delightful dessert.
Mary Berry's sponge cake with oil is made with flour, sugar, eggs, and oil, creating a moist and fluffy texture. It serves 6 people and takes about 40 minutes to prepare and bake, perfect for a quick, delightful dessert.
Mary Berry's sponge cake with oil is made with flour, sugar, eggs, and oil, creating a moist and fluffy texture. It serves 6 people and takes about 40 minutes to prepare and bake, perfect for a quick, delightful dessert.
Delia Smith’s Roast Pork Shoulder is made with pork shoulder, olive oil, sea salt, white onions, carrots, Bramley apples, rosemary, and Demerara sugar. This delicious Roast Pork Shoulder recipe creates a hearty dinner that takes about 2 hours to prepare and can serve up to 6 people.
Our really easy chocolate cake recipe is perfect for birthdays. It’s so moist, dark and decadent and will keep well for 4–5 days. For buttercream quantities, instead of ganache, use our cake calculator. Each serving provides 477 kcal, 6.5g protein, 56g carbohydrates (of which 40g sugars), 25g fat (of which 10.5g saturates), 2.5g fibre and 0.6g salt.
Try Kathy Slack's autumnal twist on carrot cake with this pumpkin and sage cake recipe. Lathered in a creamy feta frosting, it makes for an excellent dessert or afternoon slice.
Make a vegan-friendly version of your favourite classic cake with this straightforward recipe, complete with zesty plant-based frosting and fresh strawberries.
The Mary Berry Death by Chocolate Cake is a decadent dessert made with a combination of plain flour, cocoa powder, bicarbonate of soda, baking powder, caster sugar, golden syrup, eggs, sunflower oil, and milk. This recipe requires a total of 75 minutes and serves 8 people.
New to baking? Use these tips from our food team to help you bake perfect cakes first time
Mary Berry's wickedly rich chocolate cake recipe. For more recipes, go to redonline.co.uk
Nadiya enriches her dough with sugar, milk and butter for light fluffy bread buns. Filled with sour cherry and almond flavours, these childhood treats are all grown up. For this recipe you will need: a freestanding mixer fitted with a dough hook, 2 large baking trays, a sugar thermometer, 4 piping bags, a small plain nozzle, a medium plain nozzle and a large star nozzle.
Using the best of the UK's late summer produce, Rick Stein's Cornish twist on a briam, a Greek dish of roasted vegetables, is given extra oomph with the addition of chilli and feta.
A fresh and easy bake with a twist - think classic zesty lemon drizzle cake mixed with the fudgy texture of a blondie.
Homemade puff pastry encasing a rich custard filling with a swirl of dark chocolate in the middle – Paul Hollywood takes custard tarts to another level.
This combination may sound a little strange, but I have always put banana in my carrot cake to give a moist sponge
Don't bother with cake tins - do Victoria sponge as a loaf cake!
Find an array of festive Christmas dessert recipes on HOUSE - design, food and travel by House & Garden.
Prue Leith showcased her Belgian les miserable sponge cake slices on The Great British Bake Off 2017 semi final. Prue set the semifinalist the task of making the les miserable slices to her recipe …
This raspberry ripple Swiss roll looks impressive, yet is surprisingly easy to make. Equipment: you will need a 33 x 23cm/13 x 9in Swiss roll tin and an electric whisk.
A warming banana loaf recipe, made using the ripest bananas. This deliciously moist loaf cake, best served in thick slices, is one of Mary Berry's most popular recipes.
Mary Berry's goat's cheese and shallot tarts with walnut pastry recipe taken from Mary Berry's Absolute Favourites
This moreish loaf cake recipe is perfect for an afternoon snack, with chunks of marzipan, plenty of lemon zest and a hint of cardamom.
This finely textured bread will stay fresh longer than most loaves you'll make, due to both the olive oil and the sourdough starter: Breads higher in acid retain moisture better than less acidic loaves.
Mary Berry's lemon drizzle traybake is an all-time favourite as it's so moist, easy to make and full of zesty flavours - one of the best tray bake recipes.
For such an easy to make cake, this is an exceptionally flavorsome and moist cake. Simple, wholesome ingredients put together in the most delicious way!
With a base of crushed biscuits, rather than pastry, this tart is quick to make – no need for any rolling out or baking blind. The apple and almond go so well together too. Make it a day ahead then just reheat it when you are ready to serve. Equipment: You will need a 20cm/8in round, loose-bottomed fluted tart tin with 3-4cm/1¼-1½ in sides.
This easy lemon traybake recipe will become a family favourite! Each slice is under 300 calories. Enjoy it as a quick dessert or afternoon treat.
