Sunbeam MX001 Foundation Butter Cake, Add eggs one at a time beating well between each addition

Baking continued

4.Continue the kneading process at Medium speed (4) until all ingredients are combined and the dough forms a ball. The dough will be soft and sticky. Remove dough from bowl using a rubber spatula.

5.Place dough in a greased bowl, turning once to grease top of dough. Cover with plastic wrap, and let rise in a warm place until doubled in size (40-50 minutes).

6.Punch down, fold sides to centre and turn the dough over. Knead on a lightly floured surface. Cut dough in half. Shape into loaf pans. Cover with plastic wrap and allow to rise in a warm place until doubled in size (about 30 minutes). Preheat oven to 200°C.

7.Bake for approximately 30 minutes. Baked loaves sound hollow when tapped with the knuckles.

Variations to this recipe:

This dough can be used to make bread rolls, breadsticks, and as a basis for other wholemeal bakery goods. See variations for ‘Basic White Loaf’ recipes.

Note: Grain bread flour mix can be used as a substitute for plain and wholemeal flours.

Foundation Butter Cake

125g butter or margarine, softened

4 drops vanilla extract

3/4 cup caster sugar

2 eggs

2 cups self raising flour

1 cup milk

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

2.Using the small Mixmaster bowl, break up butter on Medium speed (5-6), add vanilla, sugar and cream on High speed (7-8) until light and creamy. Approximately 2 minutes.

3.Add eggs one at a time beating well between each addition.

4.Reduce to Low speed (2-3) and fold in sifted flour and milk alternately. Be careful not to use high speeds as flour will go everywhere! Mix for 3-4 minutes until cake batter is rich, smooth, thick and creamy.

5.Scrape batter into prepared pan. Bake for approximately 30-35 minutes or until cooked when tested with a skewer.

Note: When creaming butter or cream cheese use Low speeds (1-3) initially and make sure butter/cream cheese is chopped into cubes and added in small amounts until smooth and creamy. Butter and cream cheese should be at room temperature before beating. Once the desired quantity of butter/cream cheese has been added, slowly increase to High speed (7-9).

Variations to this recipe:

Upsidedown Peach cake

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

2.Select 4 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. Frozen mixed berries also work well.

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

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