RECIPES
Basic butter cake
INGREDIENTS
1 stick butter, softened ¾ cup bakers sugar
½teaspoon vanilla essence
2 eggs
2 cups/300g
½cup/125ml milk
1 quantity Vanilla Icing
METHOD
1.Using the beater attachments, select speed 2 and cream butter and sugar until soft.
2.Add vanilla then gradually add eggs one at a time, beating well after each addition.
3.Lightly fold flour and milk alternately into prepared mixture to form a smooth consistency.
4.Spoon mixture into a well greased 9 inch (23cm) loaf pan.
5.Bake in a moderate oven 350ºF (180ºC) for 45 minutes until golden brown.
6.Turn onto a wire rack to cool.
Vanilla icing
INGREDIENTS
1 tablespoon butter, softened
1 cup powdered sugar
1 teaspoon vanilla essence
METHOD
1.Combine butter, powdered sugar, vanilla and milk in a small mixing bowl.
2.Using the beater attachments, select speed 2 and cream butter until soft..
Chocolate sponge
INGREDIENTS
4 eggs, separated ¾ cup bakers sugar
1 cup/150g
3 tablespoons water
Filling
1 cup thickened cream
½teaspoon cocoa
2 teaspoons honey
METHOD
1.Place egg whites into a small, clean and dry bowl. Using the whisk attachment, select speed 13, beat until soft peaks form.
2.Gradually add sugar and beat until thick and glossy.
3.Add egg yolks and beat well, fold in flour, alternately with chocolate and water.
4.Divide mixture and pour evenly into two greased and lightly
5.Bake in a moderate oven 350ºF (180ºC) for 12 minutes or until sponge springs back when touched.
6.Cover wire rack with baking paper and turn out cakes onto baking paper. Turn cakes over and place onto wire racks to cool.
7.Place cream, cocoa and honey into a small bowl. Thoroughly clean and dry the whisk attachment then select speed 3. Whip until soft peaks form and the mixture is a spreadable consistency.
Decorate as desired.
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