Sunbeam MX8500R, MX8500W, MX8500Y manual Recipes, Sponge, Cup self-raising flour, sifted 3 times

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Recipes

Sponge

1cup self-raising flour, sifted 3 times

4 eggs, separated ²⁄3 cup caster sugar 10g butter, melted ¼ cup hot water

1.Preheat oven to moderate (180oC/160oC fan-forced). Grease a 20cm round cake pan, dust with flour, shake out excess.

2.Place egg whites in the large bowl. Whisk on very high (10-12) until stiff peaks form. Gradually add sugar, whisking until thick and glossy. Add yolks and whisk until just combined.

3.Sift flour over egg mixture and gently fold through. Add butter and water, fold in until just combined. Pour into prepared pan. Bake for 18-20 minutes.

4.Turn out of pan immediately and allow to cool on wire rack.

TIP: Use a metal spoon when folding dry ingredients through the egg mixture. It allows more air to stay in the cake.

Chocolate Coconut Slice 80g butter, softened 1⁄3 cup caster sugar

1 egg, lightly beaten

100g dark chocolate, melted

1 cup plain flour

¼ cup cocoa powder

Coconut filling

395g can condensed milk

225g shredded coconut

2 eggs, lightly beaten

Topping

100g butter

300g dark chocolate, chopped

1.Preheat oven to moderate (180oC/160oC fan-forced). Grease and line a 16x26cm lamington pan with baking paper.

2.Place butter and sugar in small bowl. Beat on medium speed (4-6) until smooth and creamy. Add egg and melted chocolate, increase speed to high (7-9)and beat until mixture is light and creamy. Add flour and cocoa, reduce speed to low (1-3) and beat until just combined.

3.Press mixture over the base of prepared pan. Bake for 15 minutes

4.To make FILLING, place condensed milk, coconut and eggs in the small bowl. Beat on medium speed (4-6) until well combined. Pour over chocolate base and bake for a further 20-25 minutes. Allow to cool completely.

5.To make TOPPING, melt butter in a small saucepan over medium heat. Reduce heat to low. Add the chocolate and stir until the chocolate melts and the mixture is smooth. Pour the chocolate mixture over the coconut filling. Chill overnight.

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Contents Mixmaster Classic Important instructions retain for future use ContentsSunbeam’s Safety Precautions Way beating action Attachment eject buttonWatt motor Off-centre head & beatersElectronic speeds Stainless steel balloon whisksStainless steel V-groove beaters Stainless steel dough hooksBefore using your bench mixer Using your Mixmaster ClassicSet-up Using your Mixmaster Classic Using your Mixmaster Bench Mixer Rotation of Mixing Bowls Folding Mixing guideDegrees Celcius C Oven Temperature GuideMaintenance Service Care and cleaningStorage Lets talk ingredients Lets talk ingredients Tips for cakes, biscuits and slices Cookery tips for best resultsCookery tips for best results Helpful hints for a successful dough Questions & Answers Helpful hints for a successful dough100g butter 300g dark chocolate, chopped RecipesSponge Cup self-raising flour, sifted 3 timesMalteser Biscuits Cookies and Cream SliceVariations Biscotti⁄3 cup cocoa Teaspoon baking powder ½ teaspoon baking soda Triple Chocolate Cookies Makes approxOld-Fashioned Chocolate Cake 175g butter, softened Cup caster sugar Large eggsApple Tea Cake Baked Citrus Cheesecake250g digestive biscuits, finely crushed 150g butter, melted Juice and rind of two lemons 3 eggsPavlova Apricot Yogurt CakeEgg whites ½ cups caster sugar Tablespoon vinegar Spiced Layered Carrot Cake Hazelnut MeringuesCream Cheese Icing Royal IcingFluffy Butter Frosting Real Chocolate FrostingFruit and Nut Butter Cake Butter CakeOrange poppy seed Butter Cake Raspberry Coconut Butter CakeRosemary Olive Focaccia Bread Upside Down Pineapple Cake120g butter, cubed Pineapple rings Maraschino cherriesVariation Cheese BunsWhite Chocolate Macadamia Scrolls Chocolate Nutella Pancakes Sour Cream Banana CakePancakes Bananas and Butterscotch SauceMeringue Mini Lemon Meringue Pies Lemon CurdEgg yolks Eggs Sweet Shortcrust Pastry Cases 1 ¾ cups plain flourPage Page Page Australia Month Replacement GuaranteeNew Zealand Need help with your appliance?
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