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Victoria
Sandwich.
6 oz/150g margarine
6 oz/150g caster sugar
3 eggs
6oz/150g SR flour
Jam
Icing sugar
Cream the margarine and sugar on speed 3-
4 until combined and then on a higher speed
until light and fluffy. Scrape the mixture from
the sides of the bowl and beater, and add
the eggs one at a time on maximum speed
beating to a smooth consistency between
each addition. Add the flour on minimum
speed,
mixing just long enough to
incorporate.
Bake in 2 x 7718 cm sandwich tins, greased
and lined for 20-30 minutes at 190°C/375°F/
Gas Mark 5 until golden and springs back
when lightly touched. Turn onto a wire rack
and allow to
cool.
Sandwich together with
jam and dust with icing sugar.
Hints
•
Use soft tub margarine straight from the
refrigerator for 'all in one' cakes, and
block margarine at room temperature for
creamed cakes.
•
When creaming, if the margarine is
firm,
warm the bowl by filling with hot water
and stand the 'K' beater in it for a few
minutes. Empty and dry thoroughly before
mixing.
•
If the beater is not mixing to the bottom of
the bowl, check adjustment of the beater
(see page 4).
•
Start the creaming on a low speed whilst
the ingredients combine then increase to
a higher speed, but not so high that the
mixture is thrown up the sides of the bowl
and not properly mixed. A higher speed
can be used with larger quantities.
•
It may be necessary to stop the machine
and scrape the bowJ down ocassionally
with the spatula provided.
Short Crust Pastry
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1 lb/400g flour sieved
1 tsp/5 ml salt together
8 oz/200g fat (a mixture of lard and margarine
straight from the refrigerator)
4 tbsp/80 ml water (approx)
Cut the fat up roughly and add to the flour in
the bowl. Mix on speed 1, increasing to
speed 4-5 until the mixture resembles
breadcrumbs, but switch off before it becomes
greasy in appearance.
Add the water and mix on the lowest speed
just long enough to incorporate.
Pastry is normally cooked at 200°C/400°F/Gas
Mark 6, but this will depend on the filling.
Use as desired.
Hints
•
Use the fat straight from the refrigerator.
•
Take care not to overmix the ingredients.
Choux
Pastry_
2 oz/50 g butter
1
/4pt/125 ml water
3 oz/75g plain flour
pinch of salt
2 eggs
Melt the butter in the water then bring to
boiling point. Remove from heat, add sieved
flour and salt, then beat for a few minutes
over a very gentle heat with a wooden
spoon until the paste forms a ball and the
sides of the saucepan are clean. Allow this
to cool slightly, then place in the mixing
bowl.
Switch to speed 2 and using the 'K'
beater add the eggs a little at a time.
Once the egg has been added, increase to
maximum speed and beat for 30-60
seconds.
Use as desired (eg eclairs, profiteroles).
Strawberry Apricot Gateau
Sponge fi
3 eggs ''IF
3 oz/75g caster sugar
3 oz/75g plain flour
Filling and Decoration
VA
pt/125 ml double cream
sugar to taste
8 oz/200g strawberries
8 oz/200g apricots
Halve the apricots and remove the stones.
Cook gently in a very little water with sugar
to taste until soft. Clean and halve
strawberries.
Make the sponge by whisking the eggs and
sugar on maximum speed until very pale
and thick. Remove the bowl from the machine
and carefully fold in the flour using the whisk
in one's hand. Transfer the mixture to two
7 in/18 cm greased and lined sandwich tins.
Cook for approximately 20 minutes at 350°F/
180°C/Gas Mark 4 until the cake springs
back when lightly touched. Remove from tins
and cool on a wire rack. Use the whisk
attachment to whip the cream on a high
speed until stiff, add sugar to taste. Roughly
chop the apricots and a third of the
strawberries and carefully fold into half the
cream.
Sandwich the two cakes together
with this mixture. Spread the remaining
cream on top of the cake and decorate the
top with the remaining strawberry halves.
Hint
•
Take care when adding the flour to ensure
a light and airy result.
Chilled Lemon Cheesecake
Biscuit Base- [Tni A
8 oz/200g digestive biscuits ^
J
W
4oz/100g butter
Filling
1 tbsp/20 ml gelatine
VA.
pt/125 ml water
4 eggs, separated
4-6 oz/100-150g caster sugar (depending
upon taste)
3 large lemons
10 oz/250g curd cheese or fromage frais,
sieved
Fruit and cream to decorate (optional)
Using the liquidiser attachment, drop pieces
of biscuits onto the revolving blades on
maximum speed to form biscuit crumbs. This
should be carried out in two or three batches.
Melt the butter in a saucepan, add the biscuit
crumbs, stir well then press lightly into an
8V2 in/21 cm spring clip tin. Leave to chill
whilst preparing the filling.
Dissolve the gelatine in the water, in a bowl
over a saucepan of hot water.
Whisk the egg yolks and sugar on maximum
speed using the whisk attachment until the
mixture is pale and creamy. Add the curd
cheese or fromage frais to the egg mixture
and continue whisking until smooth. Reduce
to speed 5, add the lemon
rind,
juice and
gelatine mixture and whisk until all ingredients
are incorporated. Transfer the mixture to
another bowl and chill until the point of
setting is reached.
Whisk the egg whites on maximum speed
until stiff, and carefully fold into the cheeseckae
mixture using a metal spoon. Pour the mixture
onto the biscuit base and chill until set.
Remove the sides of the springclip tin and
decorated with fruit and whipped cream as
desired.
A
gues
4 egg whites
9 oz/225g icing sugar (sieved)
Line baking trays with non-stick baking
parchment. Place the egg whites and icing
sugar in the bowl and whisk on maximum
speed until it stands in peaks (about 10
minutes).
Fit a large piping bag with 172.5 cm Star
nozzle and half fill with meringue mixture.
Pipe shapes on to the prepared trays. Bake
the meringues in a very slow oven 110°C/
225°F/Gas Mark V4 until they are firm and
crisp (approximately 4-5 hours)
Hints
•
Meringues should be stored in an airtight
tin.
•
If the meringues start to brown, prop open
the oven door a little.