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Recipes continued
4. Spoon the mixture evenly into the
prepared tins and bake for approximately
15 minutes or until the sponge comes
away from the sides of the pans.
5. Once cooked run a knife around the sides
of the cake to loosen the sponge from the
pan and gently tap the bottom of the pan,
turn out onto a cooling rack. Allow to cool
before using.
Serving suggestion:
When cake is cool, cut and spread the base
with your favourite jam and top with firmly
whipped cream. Place one sandwich on top
of the other to make 1 cake. Top with sifted
icing sugar or use more whipped cream and
top with fresh berries.
Fluffy Butter Frosting
250g butter or margarine, softened
3 cups icing sugar mixture
2-3 tablespoons milk
1½ teaspoon vanilla (optional)
1. Place butter in the Mixmaster bowl and
with the bowl speed set on High start
mixing on Medium speed (5) until light in
colour.
2. Take bowl speed to Low and reduce mixing
speed to Low (1), mix through remaining
ingredients until combined.
Glaze Icing
3 tablespoons sugar
¼ cup water
1 teaspoon gelatine
1. Place all ingredients into a small
saucepan. Stir over medium heat until
sugar has dissolved, approximately 2
minutes.
2. Brush warm on top of baked sweet goods.
Cream Cheese Frosting
250g softened cream cheese
60g butter
1 teaspoon vanilla
3 cups icing sugar mixture
Place cream cheese, butter and vanilla in the
Mixmaster bowl and with the bowl speed set
on High start mixing on High speed (8) until
smooth. Reduce speed to 1; gradually add
the icing sugar mixture and mix until smooth.
Spread over cooled cake.
Tip: To make passionfruit frosting add ¼ cup
passionfruit pulp or to make lemon frosting,
add 1 teaspoon finely grated lemon rind and
1 tablespoon lemon juice.
Cinnamon and Apple Tea Ring
DOUGH:
1 sachet (7g) dry yeast
2 tablespoons sugar
60g butter, melted
1¼ cup lukewarm milk
¾ cup water
4 cups plain flour
2 tablespoons sugar, extra
2 tablespoons powdered milk
1 teaspoon salt
1 cup sultanas
APPLE FILLING:
2 tablespoons water
¼ cup sugar
3 apples, peeled, cored and cubed
½ teaspoon cinnamon
¼ teaspoon vanilla extract
½ tablespoon cornflour, dissolved in ½
tablespoon water