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NOTE: All recipes use Australian Standard measuring cups and spoons.
RECIPES
BASIC BUTTERCAKE
185g butter or margarine, cubed
1 cup sugar
½ teaspoon vanilla
3 x 60g eggs
3 cups self-raising flour
¾ cup milk
USING THE MIXING BLADE ON MAX SPEED
Place butter, sugar and vanilla into the
processing bowl and process until light and
fluffy.
While motor is running, add eggs one at a time
through the feed tube, until well combined.
Gradually add remaining flour and milk through
the feed tube until mixture is well combined
(approx. 1 minute).
Remove the mixture from the bowl into a well
greased, deep 20cm square cake tin and bake
in moderate oven (180ºC) for approximately 40
minutes or until golden brown.
Variations
L
IGHT
SULTANA CAKE
Add 1 cup sultanas after the addition of flour and
milk, pulsing sultanas through until just combined.
CHERR
Y CAKE
Add 125g diced glace cherries after the addition
of the flour and milk, pulsing through until just
combined.
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CHOCOLA
TE MUD CAKE
1 tablespoon white vinegar
1 cup milk
1 cup plain flour
1 cup self-raising flour
1 cup caster sugar
¾ cup cocoa
½ teaspoon bicarbonate of soda
125g butter or margarine
3 x 60g eggs
USING THE MIXING BLADE ON MED SPEED
Add vinegar to milk and allow to stand for 5
minutes.
Place flour, sugar, cocoa and bicarbonate of
soda into the processing bowl and process
until combined. Add melted butter, egg and
milk and process until smooth.
Pour mixture into a greased 20cm ring and
bake in a moderate oven (180ºC) for 40 – 45
minutes or until cooked.
M
ANGO
SMOOTHIE
2 mangoes, peeled and sliced
1½ cups plain yoghurt
1 cup orange juice
Place mangoes, yoghurt and orange juice into
the blender jug. Blend on MAX speed until
smooth. Serve immediately.
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KFP100_FOODPROC_IB_FA.indd 21 29/5/09 4:28:04 PM