Sunbeam MX7700 Variations to this recipe Upsidedown Peach cake, Coffee Crumble, Chocolate Cake

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Recipes continued

Variations to this recipe:

Upsidedown Peach cake

1.Preheat oven to 180°C. Grease and line a 20cm round cake tin.

2.Select 4 small peaches. Cut each peach in half and remove their stones. Place cut side down in prepared cake tin. Sprinkle over 3 tablespoons white sugar and 20g chopped butter.

3.Follow steps 2 - 4 from the ‘Foundation Butter Cake’ recipe.

4.Spoon into cake tin. Level and bake for 40-45 minutes or until cooked when tested with a skewer. Allow cake to cool before removing from cake tin.

5.Serve peach side up. Makes 1 cake.

Variation:

Fresh pineapple slices, mango halves, peaches, pears or apricots can be used. Well drained tinned fruits such as plums can be used as well.

Serving suggestion: Serve cake cut into wedges and spoon a dollop of thick cream over the top.

Lemon or Orange Cake

Add the rind of one lemon or orange into the cake batter, and or with the addition of butter and sugar and fold 2 tablespoons of poppy seeds into the cake batter makes an interesting and tasty cake.

Coffee Crumble

Mix in 2 tablespoons of instant coffee powder into the cake batter. On top of the cake batter sprinkle with a mixture of

1 tablespoon butter, 2 tablespoons plain flour, 2 tablespoons sugar, ½ teaspoon of cinnamon and 2 tablespoons of instant coffee.

Chocolate Cake

60g dark chocolate - melted and added at the same time as the milk from the recipe above and mix well into the cake batter before baking.

Marble Cake

Divide batter into 3, leave one plain, add pink food colour to second portion and 2 tablespoons of cocoa, 1/8 teaspoon bicarbonate of soda and

1 tablespoon milk to the remaining cake batter. Drop spoonfuls of alternate colours into a 20cm ring tin.

Berry Cake

Add 2 cups of fresh, frozen or canned mixed berries to the top of the cake batter in tins before baking. Make sure that berries are well drained if canned.

Vanilla Sponge Cake

4 eggs, room temperature & separated

2/3 cup caster sugar

1/3 cup custard powder

½teaspoon vanilla extract 2/3 cup plain flour, sifted

1 teaspoon baking powder

1.Grease and flour two deep 20cm cake tins. Preheat oven to 180°C.

2.Place the egg whites and sugar in the Mixmaster bowl and with the bowl speed set on High start mixing on High speed (10-11) for about 8 minutes or until very thick and creamy.

3.Stop the mixer. Remove beaters and bowl from the Mixmaster. Place bowl on bench and using a large metal spoon or a plastic spatula fold in the triple sifted dry ingredients. Take care not to over beat as you will lose the air bubbles and the mixture will be flat and tough.

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Contents
Mixmaster Series Contents Recipes in this booklet Sunbeam’s Safety PrecautionsLitre stainless steel mixing bowl Attachment eject buttonTwin-motor 3-way beating action Off-centre mixing head and beatersTilt back and locking head button Heavy-duty beatersDough hooks Speed control dialInserting attachements Using your Sunbeam Mixmaster SeriesBefore using your Mixmaster Series Selecting the mixing bowl speed Using your Mixmaster SeriesRole of the Twin-motor 3-way beating action Mixing Guide Electric Oven Temperature GuideThermostat Settings Storage Care and CleaningMaintenance Service Substitutes Lets Talk IngredientsButter YeastRaising Agents Measuring IngredientsWet Ingredients Dry ingredientsCookery Tips for Best Results Preparing the dough Helpful Hints for a Successful DoughPreparing the yeast After Baking Finishing touches To add interest to breadsGlazes Before BakingHelpful Hints for Better Cake Making These General Tips apply to either method Heavy, Close TextureFruit Sinks Some Hints on Sponge MakingVariations to this recipe Breadsticks RecipesTips Basic White LoafSultana Loaf Sesame RollsVariations to this recipe Tablespoons sugar ¼ cup water Teaspoon gelatine Size, approximately 20 minutes. Preheat oven to 200CPlaited sweet loaf GlazeEggs Cups self raising flour Cup milk Wholemeal LoafFoundation Butter Cake 125g butter or margarine, softenedChocolate Cake Variations to this recipe Upsidedown Peach cakeVariation Coffee CrumbleCream Cheese Frosting Serving suggestionFluffy Butter Frosting Glaze IcingVariation to this recipe Apple Fruit Loaf GlazeGlazed Orange Poppy Seed Cake Banana CakePreheat oven to 180c. Grease and line a 20cm baba pan Add eggs, one at a time, beating well between each additionChoux Pastry Puffs Fritter BatterIngredient suggestions MayonnaiseMushroom and Bacon Filling Fillings for the Choux Pastry Puffs Basic White SauceSalmon Filling Asparagus FillingFold the egg white mixture into the batter CrepesSift flour and salt into the Mixmaster bowl Waffles300g fresh or frozen mixed berries Hazelnut & Cashew TorteTopping Two Tier Pavlova with Mixed Berries ServesGrease and line base of a 20cm springform Chocolate Espresso Mousse CappuccinoServes 160g dark chocolate, chopped Passionfruit CheesecakePreheat oven to 180C. Grease, line baking trays Fluffy PikeletsServing suggestions Cornflake CookiesAllow to cool and decorate as desired Chocolate Chip CookiesMix through flour and chocolate chips Quick Cup CakesMarshmallows When cold, join in pairs with icing optionalMeringues Egg whites 90g caster sugar 90g icing sugarGrease and line a 28 x 18cm lamington tin Rocky RoadNougat Cups sugar Cup liquid glucose ¼ cup honey Pinch of salt½ cup plain flour ¼ cup water Hot Cross BunsDough CrossesFestive Shortbread Christmas CakePage Australia 1800 025 New Zealand 09 912 New Zealand Australia