In the second of a new series Laura Rowe investigates which are the best books (and cooks) to guide you on making a classic Victoria sponge.
The TV expert: Mary Berry’s How to Cook
If Paul Hollywood is TV’s own baking badger, then Mary Berry is one wise owl. She’s been the cookery editor of several national magazines, appeared on our TV screens more times than you can shake a wooden spoon at and, staggeringly, has had more than 70 books published. If you want a foolproof recipe, Mary is your lady.
How to Cook is one of several books that Mary has published with Dorling Kindersley that keeps food styling to a minimum (with most dishes on clean white backgrounds), but gives added value in other ways.
Mary’s Victoria sponge recipe is in the ‘master recipes’ section of the book. There’s a lot to be said for simple design and easy-to-read fonts. There’s a handy panel of ‘Cook’s notes’ with the preparation and cook times specified; a list of equipment (Mary keeps it simple with two sandwich tins and an electric mixer); nutritional values; and even shopping tips. Mary suggests saving time, for example, by buying ready-cut circles of greaseproof or nonstick baking parchment. There’s also a reference to a ‘techniques’ page detailing how to crack an egg – told you this was foolproof.
There’s also a whole picture gallery on all the sorts of basic equipment a home cook should have, notes on food safety, and a conversion chart.
Next: Peggy Porschen's 'Boutique Baking'
Also see The experts' guide to bread making.