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BASIC BUTTER CAKE
125g butter, softened
3
⁄
4
cup castor sugar
1
⁄
2
teaspoon vanilla essence
2 eggs
2 cups self-raising flour
1
⁄
2
cup milk
1 quantity vanilla icing
1. Cream butter and sugar until light and
fluffy on speed 4.
2. Add vanilla then gradually add eggs one
at a time, beating well after each
addition until well combined.
3. Lightly fold flour and milk alternatively
into prepared mixture to form a smooth
consistency.
4. Spoon mixture into a well greased 23cm
loaf pan.
5. Bake in a moderate oven 180c for 45
minutes until golden brown.
6. Turn onto a wire rack to cool.
VANILLA ICING
15g butter, softened
1 cup icing sugar
1 teaspoon vanilla essence
1-2 tablespoons warm milk
1. Combine butter, icing sugar, vanilla and
milk in a small mixing bowl.
2. Beat on speed 2 until well combined
and smooth.
3. Use as required.
CHOCOLATE SPONGE
4 eggs, separated
1
⁄
2
cup castor sugar
1 cup self-raising flour, sifted
50g melted chocolate
3 tablespoons water
FILLING
300ml thickened cream
1
⁄
2
teaspoon cocoa
2 teaspoons honey
1. Place egg whites in small mixing bowl,
beat until soft peaks for on speed 5.
2. Gradually add sugar and beat until thick
and glossy.
3. Add egg yolks and beat well, fold in flour,
alternatively with chocolate and water.
4. Divide mixture, pour evenly into two
greased and lightly flour dusted 20cm
sandwich pans.
5. Bake in a moderate oven 180c for 12
minutes or until sponge springs back
when touched.
6. Cover wire rack with grease proof paper
and remove cake from tins.
7. Place onto wire racks to cool.
8. In a small bowl, whip cream, cocoa and
honey on speed 3 until soft peaks form
and cream is of a spreadable consistency.
Decorate as desired.
CAKES
24
NEVER FAIL PLAIN SPONGE
4 eggs, separated
1
⁄
4
cup castor sugar
1 cup self-raising flour
3 tablespoons water
1. Place egg whites in the glass mixing
bowl, beat on speed 5 until stiff
peaks form.
2. Gradually add sugar and beat until thick
and glossy.
3. Add egg yolks and beat well.
4. Gently fold in flour and then alternatively
with water. Divide mixture evenly
between two greased and floured 20cm
cake pans.
5. Bake in a moderate oven 180c for 15
minutes or until cake springs back
when touched and comes away slightly
from sides.
6. Remove from tins, cool on a cake rack,
covered with greaseproof paper.
CAKES cont’d
25
Sponge cakes do not keep
well due to the low fat level,
so make them on the day
you intend to serve them.
BR3936 EM6 WizzMix Plus Book 22/7/02 4:29 PM Page 24