Introduction to Peggy Porschen and Her London Parlours
Peggy Porschen is a name that has become synonymous with luxurious and beautifully decorated cakes. Her London parlours, located in Belgravia and Chelsea, have become famous for serving some of the most delightful confections. If you’re a fan of baking or just someone who enjoys a good cake, then Peggy Porschen London recipes are perfect for you. In this article, we’ll explore some of her most popular recipes, allowing you to bring a taste of Peggy’s creations into your own home.
The Peggy Porschen experience in London is more than just about taste; it’s about creating memories. Visitors are greeted by a whimsical atmosphere, where each dessert is as much a visual treat as it is a culinary delight. From cupcakes adorned with edible flowers to layered cakes that taste as good as they look, Peggy Porschen’s creations are a testament to her passion for sugarcraft and design.
If you’re unable to visit her parlours in person, don’t worry. Peggy Porschen’s recipes allow you to recreate her famous bakes right in your own kitchen. In this article, we’ll dive into some of her most beloved recipes, offering tips and tricks to help you master these delightful desserts.
Get inspiration for summer desserts at Great British Food Awards.
Classic Victoria Sponge Cake Recipe from Peggy Porschen London
One of the most beloved Peggy Porschen London recipes is her Classic Victoria Sponge Cake. This cake is a staple in British baking, and Peggy’s version is both simple and elegant. By following this recipe, you can recreate the light and fluffy sponge that Peggy Porschen’s parlours are known for.
Ingredients and Preparation
To make the perfect Victoria Sponge, you’ll need the following ingredients:
- Butter: 200g of unsalted, softened butter
- Caster Sugar: 200g
- Eggs: 4 medium-sized, at room temperature
- Self-Raising Flour: 200g, sifted
- Vanilla Bean Paste: 1 tsp
- Strawberry Jam: 150g
- Whipping Cream: 200ml, whipped to soft peaks
Method
- Preheat the Oven: Start by preheating your oven to 180°C (350°F). Grease and line two 8-inch round cake tins.
- Cream the Butter and Sugar: In a large bowl, beat the butter and sugar together until pale and fluffy. This is crucial for a light and airy sponge.
- Add the Eggs: Beat in the eggs one at a time, adding a tablespoon of flour with each egg to prevent curdling. Once all the eggs are incorporated, add the vanilla bean paste.
- Fold in the Flour: Gently fold the sifted flour into the mixture, taking care not to knock out too much air.
- Bake: Divide the batter evenly between the two tins and bake for 20-25 minutes, or until the sponges are golden and spring back when lightly touched.
- Cool and Assemble: Once baked, allow the sponges to cool completely. Sandwich them together with strawberry jam and whipped cream, and dust the top with icing sugar.
Tips for the Perfect Sponge Texture
- Use Room Temperature Ingredients: Ensuring your butter and eggs are at room temperature helps create a smooth batter that traps air, resulting in a lighter cake.
- Don’t Overmix: Overmixing can cause the cake to become dense. Fold the flour in gently to maintain the airy texture.
- Check for Doneness: Insert a skewer into the center of the cake; it should come out clean if the cake is done.
Lemon, Raspberry & Rose Cake: A Signature Peggy Porschen London Recipe
The Lemon, Raspberry & Rose Cake is one of Peggy Porschen’s signature recipes, combining zesty lemon with sweet raspberry and fragrant rose. This cake is perfect for special occasions and will impress any guest with its beautiful flavors and presentation.
Ingredients
Lemon Sponge:
- Butter: 200g, softened
- Caster Sugar: 200g
- Lemons: Zest of 2 unwaxed lemons
- Eggs: 4 medium, at room temperature
- Self-Raising Flour: 200g, sifted
For the Lemon Syrup:
- Lemon Juice: 150ml
- Caster Sugar: 150g
For the Raspberry Meringue Buttercream:
- Egg Whites: 135g
- Caster Sugar: 270g
- Water: 67ml
- Butter: 330g, softened
- Raspberry Purée: 160g
- Raspberry Extract: To taste
Method
- Prepare the Lemon Sponge: Cream the butter, sugar, and lemon zest together until light and fluffy. Gradually add the eggs, followed by the sifted flour. Divide the batter into three 6-inch tins and bake at 175°C for 20-25 minutes.
- Make the Lemon Syrup: While the cakes are baking, combine the lemon juice and sugar in a saucepan. Bring to a boil, then allow to cool.
- Brush the Sponges with Syrup: After the cakes are out of the oven, brush the tops with the lemon syrup while they are still warm. This will add moisture and a burst of lemon flavor.
- Prepare the Raspberry Meringue Buttercream: Cook the raspberry purée and set aside to cool. Make the meringue by heating the sugar and water to 121°C, then slowly add to the egg whites while whisking. Once the meringue is cool, add the butter, followed by the raspberry purée.
- Assemble the Cake: Trim the cake layers, soak with more lemon syrup, and layer them with the raspberry meringue buttercream. Decorate with glazed rose petals and fresh raspberries.
Summer Berry Cupcakes from Peggy Porschen’s London Bakery
Among the many Peggy Porschen London recipes, the Summer Berry Cupcakes stand out for their vibrant flavors and beautiful presentation. These cupcakes are not only delicious but also visually stunning, making them a great addition to any gathering.
Ingredients
- Butter: 170g, softened
- Caster Sugar: 440g
- Eggs: 2 small
- Plain Flour: 400g
- Self-Raising Flour: 400g
- Buttermilk: 400g
- Baking Soda: 2 tsp
- White Wine Vinegar: 2 tsp
- Raspberries: 2 punnets
- Blueberries: 1 punnet
For the Buttercream:
- Egg Whites: 150g
- Caster Sugar: 270g
- Butter: 340g, softened
- Berry Purées: 30g each of raspberry, strawberry, and blueberry purée
- Pink Food Coloring: Optional
Method
- Make the Cupcake Batter: Cream the butter and sugar until pale and fluffy. Add the eggs one at a time, then alternate adding the flours and buttermilk. Finally, add the baking soda and vinegar.
- Bake the Cupcakes: Preheat your oven to 195°C and line two 12-hole cupcake trays with baking cases. Fill each case two-thirds full with batter and bake for 18-20 minutes.
- Prepare the Buttercream: Follow the same method as for the meringue buttercream, incorporating the berry purées for a vibrant, fruity flavor.
- Decorate the Cupcakes: Pipe the buttercream onto the cooled cupcakes using a star nozzle. Decorate with fresh berries and edible flowers.
Iced Biscuits: The Perfect Treat for Any Occasion
Peggy Porschen’s iced biscuits are a staple at her parlours and are loved by many for their beautiful designs and delicious taste. Here’s how to make them at home.
Ingredients
- Butter: 200g, softened
- Caster Sugar: 200g
- Vanilla Bean Paste: 1 tbsp
- Egg: 1, lightly beaten
- Plain Flour: 400g
For the Royal Icing:
- Icing Sugar: 500g, sifted
- Lemon Juice: Small squeeze
- Egg Whites: 2
Method
- Make the Biscuit Dough: Cream the butter, sugar, vanilla, and salt until combined. Add the egg, then gradually incorporate the flour until a dough forms. Chill for at least 30 minutes.
- Roll and Cut the Dough: Rollshapes. Chill the cut biscuits on their trays for another 30 minutes to prevent spreading during baking.
- Bake the Biscuits: Preheat your oven to 200°C and bake the biscuits for 8-10 minutes, or until slightly golden around the edges. Allow them to cool on a wire rack.
- Prepare the Royal Icing: Mix the icing sugar, lemon juice, and egg whites in a clean bowl. Beat on low speed until smooth, adding more egg white if the mixture is too dry. The icing should be thick and glossy, forming stiff peaks.
- Decorate the Biscuits: Use a piping bag with a small nozzle to outline each biscuit. Once outlined, thin the remaining icing with a little water to create a flooding consistency and fill the outlined areas. Add sprinkles or edible decorations while the icing is still wet.
Tips for Icing and Decoration
- Consistency is Key: Ensure the royal icing is the right consistency for piping and flooding. Too thick, and it will be difficult to work with; too thin, and it will run off the biscuits.
- Color Customization: Divide the royal icing into separate bowls if you want to use multiple colors. Add a small amount of food coloring to each bowl, mixing thoroughly.
- Timing: Allow each layer of icing to set before adding more detail to prevent colors from bleeding into each other.
Easter Biscuits: A Seasonal Delight
Easter is a time for special treats, and Peggy Porschen’s Easter biscuits are a festive favorite. These biscuits, decorated with pastel-colored royal icing, make for a beautiful and delicious gift.
Ingredients
- Butter: 200g, softened
- Caster Sugar: 200g
- Vanilla Bean Paste: 1 tbsp
- Egg: 1, lightly beaten
- Plain Flour: 400g
- Icing Sugar: 500g, sifted
- Lemon Juice: Small squeeze
- Egg Whites: 2
Method
- Prepare the Dough: Follow the same steps as for the classic iced biscuits. Once the dough is prepared, cut it into Easter-themed shapes like bunnies, eggs, and chicks using cookie cutters.
- Chill and Bake: Chill the shaped dough in the refrigerator for 30 minutes, then bake at 200°C for 8-10 minutes.
- Decorate with Royal Icing: Prepare the royal icing, dividing it into separate bowls and adding pastel food coloring to each. Decorate the biscuits with intricate designs, such as polka dots, stripes, and delicate borders.
Presentation Ideas
- Gift Boxes: Place the decorated biscuits in clear cellophane bags and tie them with ribbons for a lovely Easter gift.
- Easter Baskets: Arrange the biscuits in Easter baskets with shredded paper and chocolate eggs for a festive presentation.
FAQs about Peggy Porschen London Recipes
For those looking to dive into the world of Peggy Porschen London recipes, some common questions include how to replicate the taste of her cakes at home, the best recipes for beginners, and how to customize these recipes for dietary preferences.
How can I replicate the taste of Peggy Porschen’s cakes at home?
Replicating Peggy Porschen London recipes, starts with using high-quality ingredients, such as real butter, fresh eggs, and pure vanilla extract. It’s also important to follow her techniques closely, particularly when it comes to the consistency of the batter and the careful folding in of flour to avoid deflating the mixture. Using the right tools, such as an electric mixer with a paddle attachment, can make a big difference in achieving the desired texture.
What are the best recipes to start with for a beginner baker?
For beginner bakers, the Classic Victoria Sponge Cake is an excellent starting point. It’s a straightforward recipe that teaches essential skills like creaming butter and sugar and folding in flour. Once you’ve mastered the Victoria Sponge, you can try your hand at more complex recipes like the Lemon, Raspberry & Rose Cake or the Summer Berry Cupcakes.
Can I customize these recipes for dietary preferences?
Yes, these recipes can be customized for different dietary preferences. For example, you can substitute dairy butter with a plant-based alternative for a dairy-free version, or use gluten-free flour in place of regular flour. However, these substitutions may affect the texture and flavor of the final product, so adjustments might be necessary.
Conclusion and Final Thoughts
Peggy Porschen has elevated the art of baking, transforming simple ingredients into stunning creations that are as beautiful as they are delicious. Whether you’re making her signature Victoria Sponge Cake, the intricate Lemon, Raspberry & Rose Cake, or delightful iced biscuits, these recipes offer a taste of the elegance that has made her London parlours famous. With the right ingredients, techniques, and a bit of patience, you too can create desserts that not only taste incredible but also look like they belong in a boutique bakery.
For those looking to dive deeper into the world of baking, Peggy Porschen’s books and online resources offer a wealth of information. And for those who prefer to leave it to the professionals, a visit to her parlours in London is a must.
Internal and External Links
In this article, we’ve linked to several helpful resources to enhance your baking journey:
- Learn the art of caramelization for perfect cake toppings here.
- Discover how to make the best sourdough bread here.
- For more on baking techniques and recipes, explore the complete guide to Panera Bread varieties here.
- Learn more about Peggy Porschen’s journey in the baking world at Smashing the Glass.
By following these guides and recipes, you can bring a piece of Peggy Porschen’s London parlours into your own home, delighting family and friends with cakes and cookies that are as delicious as they are beautiful.