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RECIPES
RICOTTA BERRY PANCAKES
Makes 6 - 8
INGREDIENTS
3 eggs, separated
200g ricotta cheese
½ cup milk
¾ cup/ 110g self raising flour
2 teaspoons baking powder
2 tablespoons caster sugar
Butter for greasing
fresh blueberries
maple syrup
METHOD
1. Using scraper beater place egg yolks,
ricotta cheese, milk, flour, baking powder
and caster sugar into
mixer bowl.
2. Using Light Mixing setting, mix until
ingredients are just combined, about 20
to 30 seconds. Do not over beat. Pour
mixture into a large bowl.
3. Using Whisk attachment and a
clean bowl.
4. Using Aerating/Whipping setting, add
egg whites to mixer bowl, beat egg
whites until soft peaks form, about
1 to 1½ minutes. Fold gently into
ricotta mixture.
5. Heat a heavy based frying pan or griddle
over a low to moderate heat and lightly
grease with butter.
6. Spoon ¼ cup of the mixture into
pan and cook until golden brown
on both sides.
7. Serve with fresh blueberries and
maple syrup.
VANILLA BUTTER CAKE
INGREDIENTS
125g butter, softened
¾ cup caster sugar
1 teaspoon vanilla essence
2 x 60g eggs
2 cups (300g) self raising flour, sifted
¾ cup/ 185ml milk
METHOD
1. Pre-heat oven to 180ºC. Lightly grease
and line the base and side of 2 x 20cm
round cake pans or one deep 22cm
round cake pan.
2. Assemble mixer using scraper beater.
3. Using Creaming/Beating setting,
beat butter and sugar until light and
fluffy,about 3 minutes.
4. Add vanilla essence, add eggs one at a
time, beat well after each addition., about
1 minute.
5. Using Folding/ Kneading setting, slowly
add flour and milk alternately, to form
a smooth batter. Divide mixture evenly
between cake pans.
6. Bake for 30-50 minutes or until cooked
through when a skewer inserted into
the middle comes out clean and golden.
Turn out onto wire rack to cool. When
cool, cover cake with Vienna cream
frosting (Recipe page 45 ) if desired or
lightly dust with sifted icing sugar.