Cake recipes

• 21 Chocolate beetroot cake
  Ingredients (Serves 8-10) 250g/9oz cooked beetroot (fresh or vacuum-packed), chopped 1 tsp vanilla extract 200ml/7fl oz sunflower oil 3 eggs, beaten 175g/6oz organic self-raising...

• 22 Apple and muesli crumble cake
  Ingredients (Serves 8) 175g/6oz unsalted butter, plus a knob for greasing 150g/5oz golden caster sugar, plus 1 tbsp 3 eating apples, peeled, cored and cut into 8 wedges 3 large eggs,...

• 23 Cinnamon blueberry cake
  Ingredients (Serves 8) 175g/6oz unsalted butter, softened 175g/6oz caster sugar 4 large eggs, lightly beaten Pinch ground cinnamon 175g/6oz self-raising flour, sifted 2 tsp...

• 24 Strawberry and Cream Cake
  INGREDIENTS 75g/3oz Trex, at room temperature, plus extra for greasing 125g/4½oz self-raising flour 1 tsp baking powder Pinch of...

• 25 Whip up some Wimbledon classics
  Sports fans are in for a treat over the next couple of weeks – and foodie fans too as bars and restaurants get creative to celebrate the World Cup and Wimbledon. The strawberry is synonymous with...

• 26 Warm baked victoria sponge with red berries and whipped cream
  Ingredients (Serves 4) 3 large eggs 100g golden caster sugar, plus 1 tbsp for sprinkling on top 70g plain flour 15g cornflour 20g melted butter To serve 600ml (1 pint) cream ...

• 27 Delia wishes us all a Happy Christmas
  Delia has been lending a helping hand in our kitchens for many years and has always helped with a stress free Christmas (no solution to the domestics yet though!). In Delia’s Happy Christmas...

• 28 Berry brilliant baking
  Mary Berry’s Baking Bible is an essential book for the keen baker. A thorough walk through the world of cakes, pastries and all manner of sweet and savoury goodies will lead you straight to baking...

• 29 Cutting the cake
  Ever wondered how they get perfect slices of iced chocolate cakes in restaurants? The secret is a hot, sharp knife. Choose your best one with a long blade and get it really hot by dipping it into a...

• 30 Ingredient of the week: Chocolate
  Dark, milk or white, punctuated with raisins, nuts or spices, chocolate has limitless kitchen potential. It can be used in cake, mousses, sauces, ice cream, milk shakes, sorbets and truffles – and...