Sunbeam MX8500R Apricot Yogurt Cake, Pavlova, Egg whites ½ cups caster sugar Tablespoon vinegar

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Recipes continued

Apricot Yogurt Cake

125g butter, softened

½cup caster sugar 2 eggs

1 ¼ cups plain flour

1 ½ teaspoons baking powder

1⁄3 cup chopped dried apricots

200g apricot yoghurt

400g can apricot halves, drained, sliced

1⁄3 cup slivered almonds

1.Preheat oven to moderate (180oC/160oC fan-forced). Grease and line a 20cm round spring form cake pan with baking paper.

2.Place butter and sugar in the large bowl. Beat on medium speed (4-6) until light and creamy. Add eggs one at a time, beating well after each addition.

3.Reduce speed to low (1-3); add flour, baking powder, dried apricots and yoghurt; mix until just combined.

4.Spoon half mixture into cake pan. Scatter with apricot halves. Smooth remaining mixture over the apricots. Sprinkle with almonds.

5.Bake for 45-50 minutes. Stand in cake pan for 10 minutes before turning onto wire rack to cool.

Pavlova

6 egg whites

1 ½ cups caster sugar

1 tablespoon vinegar

1 ½ tablespoons cornflour ¾ teaspoon vanilla essence

1.Preheat oven to very slow (120oC/100oC fan-forced). Grease and line a baking tray with baking paper.

2.Place eggwhites in large bowl. Whip eggwhites on very high (10-12) until soft peaks form.

3.Gradually add sugar one tablespoon at a time. Beat well between each addition.

4.Reduce to low speed (1-3). Add vinegar, cornflour and vanilla. Continue mixing until mixture is stiff and glossy.

5.Spread mixture onto prepared tray into desired shape.

6.Bake for 1¼ -1½ hours, or until firm to the touch. Allow to cool in oven with door ajar.

TIP: Top with sweetened whipped cream and fresh fruit, just before serving.

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Contents Mixmaster Classic Contents Important instructions retain for future useSunbeam’s Safety Precautions Attachment eject button Watt motorOff-centre head & beaters Way beating actionStainless steel balloon whisks Stainless steel V-groove beatersStainless steel dough hooks Electronic speedsUsing your Mixmaster Classic Before using your bench mixerSet-up Using your Mixmaster Classic Using your Mixmaster Bench Mixer Rotation of Mixing Bowls Mixing guide FoldingOven Temperature Guide Degrees Celcius CCare and cleaning Maintenance ServiceStorage Lets talk ingredients Lets talk ingredients Cookery tips for best results Tips for cakes, biscuits and slicesCookery tips for best results Helpful hints for a successful dough Helpful hints for a successful dough Questions & AnswersRecipes SpongeCup self-raising flour, sifted 3 times 100g butter 300g dark chocolate, choppedCookies and Cream Slice Malteser BiscuitsBiscotti VariationsTriple Chocolate Cookies Makes approx Old-Fashioned Chocolate Cake175g butter, softened Cup caster sugar Large eggs ⁄3 cup cocoa Teaspoon baking powder ½ teaspoon baking sodaBaked Citrus Cheesecake 250g digestive biscuits, finely crushed 150g butter, meltedJuice and rind of two lemons 3 eggs Apple Tea CakeApricot Yogurt Cake PavlovaEgg whites ½ cups caster sugar Tablespoon vinegar Hazelnut Meringues Spiced Layered Carrot CakeRoyal Icing Fluffy Butter FrostingReal Chocolate Frosting Cream Cheese IcingButter Cake Orange poppy seed Butter CakeRaspberry Coconut Butter Cake Fruit and Nut Butter CakeUpside Down Pineapple Cake 120g butter, cubedPineapple rings Maraschino cherries Rosemary Olive Focaccia BreadCheese Buns VariationWhite Chocolate Macadamia Scrolls Sour Cream Banana Cake PancakesBananas and Butterscotch Sauce Chocolate Nutella PancakesMini Lemon Meringue Pies Lemon Curd Egg yolks EggsSweet Shortcrust Pastry Cases 1 ¾ cups plain flour MeringuePage Page Page Month Replacement Guarantee AustraliaNew Zealand Need help with your appliance?