SPEEDY BANANA LOAF
125g butter, melted
1⁄2 cup sugar
2 x 60g eggs
1 teaspoon vanilla essence
1 teaspoon grated lemon rind
2 ripe medium bananas, peeled and mashed
11⁄2 cups
1⁄2 cup milk
1.Cream butter and sugar in mixing bowl on Speed 4 until light and fluffy.
2.Using Speed 1 add eggs one at a time then gradually add vanilla, lemon rind and mashed bananas.
3.Gradually add flour and milk alternately then continue beating for 5 minutes.
4.Pour into a lightly greased and base- lined 23cm loaf pan.
5.Bake in a moderate oven 180ºC for
6.Cool for 5 minutes, turn out and cool on rack.
When cold, ice with Cream Cheese Frosting.
CREAM CHEESE FROSTING
40g butter, softened
1⁄4 cup cream cheese, softened
1 teaspoon lemon juice
1 cup icing sugar, sifted
1.Cream butter, cream cheese and lemon juice in mixing bowl on Speed 4 until light and fluffy.
2.Using Speed 1, gradually add icing sugar and mix until smooth.
3.Use as required.
NEVER FAIL PLAIN SPONGE
4 x 60g eggs, separated
1⁄4 cup caster sugar
1 cup
3 tablespoons water
1.Beat egg whites in mixing bowl on Speed 5 until stiff peaks form.
2.Gradually add sugar and beat until thick and glossy. Add egg yolks and beat well.
3.Sift flour.
4.Using Speed 1, gradually add flour and water alternately, beat until smooth. Do not overmix.
5.Divide mixture evenly between two greased, floured and
6.Bake in a moderate oven 180ºC for
7.Cool for 10 minutes, turn out and cool on rack.
NOTE: Sponge cakes are best served on the day
made as they do not store well due to low fat
content.
BUTTERSCOTCH SELF SAUCING PUDDING
Serves 2
50g butter, chopped
11⁄2 cups light brown sugar, firmly packed
3⁄4 cup self raising flour, sifted
1⁄2 teaspoon mixed spice
2⁄3 cup milk
30g butter, extra
1⁄4 cup sugar
1⁄4 cup water
2 tablespoons water, extra
1.Lightly grease (6 x 1 cup) capacity ovenproof dishes with melted butter.
2.Cream butter and sugar in mixing bowl on Speed 4 until light and creamy.
3.Using Speed 1, gradually add the flour and mixed spice alternately with milk, mix until smooth.
4.Pour mixture evenly into prepared dishes.
5.Combine remaining butter, sugar and water in small saucepan and bring to the boil.
6.Reduce heat, simmer gently uncovered until golden brown.
7.Remove from heat and carefully stir in 2 tablespoons of water until smooth, cool slightly.
8.Pour mixture over each pudding.
9.Bake in a moderate oven 180ºC for 25 minutes or until cooked.
10.Loosen each pudding by running a knife around the edge then carefully invert dish on a serving plate.The butterscotch sauce will pour over the pudding as it is released from the dish.
Serve hot with clotted cream.
PAVLOVA
Serves
3 x 60g egg whites
3 tablespoons water
1 cup caster sugar
1 teaspoon white vinegar
1 teaspoon vanilla essence
3 teaspoons cornflour
Whipped cream and passionfruit pulp, for serving
1.Line a baking tray with baking paper and draw a 20cm circle in the middle.
2.Preheat oven at 150ºC.
3.Beat egg whites in mixing bowl on Setting 5 until stiff peaks form.
4.Add water and continue beating. Gradually add sugar until well combined.
5.Using Speed 3, add vinegar, vanilla and cornflour.
6.Spread mixture into circle on prepared bake paper. Smooth top surface and sides of pavlova shape.
7.Bake in slow oven 150ºC for
8.Carefully slide pavlova from bake paper onto serving dish. Decorate with whipped cream and drizzle with passionfruit pulp.
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