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R10
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Cakes
Basic butter cake
125g butter, softened
¾ cup caster sugar
½ teaspoon vanilla essence
2 x 60g eggs
2 cups | 300g self-raising flour
½ cup | 125ml milk
1 quantity Vanilla Icing
Select speed 10 and cream butter and
sugar until light and fluffy.
Add vanilla then gradually add eggs one
at a time, beating well after each addition
until well combined.
Lightly fold flour and milk alternately
into prepared mixture to form a smooth
consistency.
Spoon mixture into a well greased 23cm
loaf pan.
Bake in a moderate oven 180ºC for 45
minutes until golden brown.
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
Combine butter, icing sugar, vanilla and
milk in a small mixing bowl.
Select speed 2 and beat until well
combined and smooth.
Use as required.
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Notes
Chocolate sponge
4 x 60g eggs, separated
3
⁄4 cup caster sugar
1 cup | 150g self-raising flour, sifted
50g melted chocolate
3 tablespoons water
Filling
300ml thickened cream
1
⁄2 teaspoon cocoa
2 teaspoons honey
Place egg whites in small clean mixing bowl,
select speed 13, beat until soft peaks from.
Gradually add sugar and beat until thick and
glossy.
Add egg yolks and beat well, fold in flour,
alternately with chocolate and water.
Divide mixture and pour evenly into two
greased and lightly flour dusted 20cm
sandwich pans.
Bake in a moderate oven 180ºC for 12 minutes
or until sponge springs back when touched.
Cover wire rack with baking paper and turn out
cake from pans into baking paper. Turn cakes
over and place onto wire racks to cool.
Select speed 3 and in a small bowl whip
cream, cocoa and honey on until soft peaks
form and cream is of a spreadable consistency.
Decorate as desired.
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BHM500_V4.indd 10-11 15/11/07 1:02:03 PM