Victoria Sandwich.
6 oz/150g margarine
6 oz/150g caster sugar
3 eggs
6oz/150g SR flour Jam
Icing sugar
Cream the margarine and sugar on speed 3- 4 until combined and then on a higher speed until light and fluffy. Scrape the mixture from the sides of the bowl and beater, and add the eggs one at a time on maximum speed beating to a smooth consistency between each addition. Add the flour on minimum speed, mixing just long enough to incorporate.
Bake in 2 x 7718 cm sandwich tins, greased and lined for 20-30 minutes at 190°C/375°F/ Gas Mark 5 until golden and springs back when lightly touched. Turn onto a wire rack and allow to cool. Sandwich together with jam and dust with icing sugar.
Hints
•Use soft tub margarine straight from the refrigerator for 'all in one' cakes, and block margarine at room temperature for creamed cakes.
•When creaming, if the margarine is firm, warm the bowl by filling with hot water and stand the 'K' beater in it for a few minutes. Empty and dry thoroughly before mixing.
•If the beater is not mixing to the bottom of the bowl, check adjustment of the beater (see page 4).
•Start the creaming on a low speed whilst the ingredients combine then increase to a higher speed, but not so high that the mixture is thrown up the sides of the bowl and not properly mixed. A higher speed can be used with larger quantities.
•It may be necessary to stop the machine and scrape the bowJ down ocassionally with the spatula provided.
Short Crust Pastry <fe
1 lb/400g flour sieved
1 tsp/5 ml salt together
8 oz/200g fat (a mixture of lard and margarine straight from the refrigerator)
4 tbsp/80 ml water (approx)
Cut the fat up roughly and add to the flour in the bowl. Mix on speed 1, increasing to speed 4-5 until the mixture resembles breadcrumbs, but switch off before it becomes greasy in appearance.
Add the water and mix on the lowest speed just long enough to incorporate.
Pastry is normally cooked at 200°C/400°F/Gas Mark 6, but this will depend on the filling. Use as desired.
Hints
•Use the fat straight from the refrigerator.
•Take care not to overmix the ingredients.
Choux Pastry_
2 oz/50 g butter
1/4pt/125 ml water
3 oz/75g plain flour pinch of salt
2 eggs
Melt the butter in the water then bring to boiling point. Remove from heat, add sieved flour and salt, then beat for a few minutes over a very gentle heat with a wooden spoon until the paste forms a ball and the sides of the saucepan are clean. Allow this to cool slightly, then place in the mixing bowl. Switch to speed 2 and using the 'K' beater add the eggs a little at a time.
Once the egg has been added, increase to maximum speed and beat for 30-60 seconds.
Use as desired (eg eclairs, profiteroles).
Strawberry Apricot Gateau
Sponge | fi |
3 eggs | ''IF |
3 oz/75g caster sugar | |
3 oz/75g plain flour | |
Filling and Decoration | |
VA pt/125 ml double cream | |
sugar to taste | |
8 oz/200g strawberries | |
8 oz/200g apricots | |
Halve the apricots and remove the stones. Cook gently in a very little water with sugar to taste until soft. Clean and halve strawberries.
Make the sponge by whisking the eggs and sugar on maximum speed until very pale and thick. Remove the bowl from the machine and carefully fold in the flour using the whisk in one's hand. Transfer the mixture to two
7 in/18 cm greased and lined sandwich tins. Cook for approximately 20 minutes at 350°F/ 180°C/Gas Mark 4 until the cake springs back when lightly touched. Remove from tins and cool on a wire rack. Use the whisk attachment to whip the cream on a high speed until stiff, add sugar to taste. Roughly chop the apricots and a third of the strawberries and carefully fold into half the cream. Sandwich the two cakes together with this mixture. Spread the remaining cream on top of the cake and decorate the top with the remaining strawberry halves.
Hint
•Take care when adding the flour to ensure a light and airy result.
Chilled Lemon Cheesecake
Biscuit Base- | [Tni | A |
8 oz/200g digestive biscuits | ^ J | W |
4oz/100g butter | | |
Filling | | |
1 tbsp/20 ml gelatine | | |
VA. pt/125 ml water | | |
4 eggs, separated | | |
4-6 oz/100-150g caster sugar (depending upon taste)
3 large lemons
10 oz/250g curd cheese or fromage frais, sieved
Fruit and cream to decorate (optional)
Using the liquidiser attachment, drop pieces of biscuits onto the revolving blades on maximum speed to form biscuit crumbs. This should be carried out in two or three batches. Melt the butter in a saucepan, add the biscuit crumbs, stir well then press lightly into an 8V2 in/21 cm spring clip tin. Leave to chill whilst preparing the filling.
Dissolve the gelatine in the water, in a bowl over a saucepan of hot water.
Whisk the egg yolks and sugar on maximum speed using the whisk attachment until the mixture is pale and creamy. Add the curd cheese or fromage frais to the egg mixture and continue whisking until smooth. Reduce to speed 5, add the lemon rind, juice and gelatine mixture and whisk until all ingredients are incorporated. Transfer the mixture to another bowl and chill until the point of setting is reached.
Whisk the egg whites on maximum speed until stiff, and carefully fold into the cheeseckae mixture using a metal spoon. Pour the mixture onto the biscuit base and chill until set.
Remove the sides of the springclip tin and decorated with fruit and whipped cream as desired.
gues A
4 egg whites
9 oz/225g icing sugar (sieved)
Line baking trays with non-stick baking parchment. Place the egg whites and icing sugar in the bowl and whisk on maximum speed until it stands in peaks (about 10 minutes).
Fit a large piping bag with 172.5 cm Star nozzle and half fill with meringue mixture. Pipe shapes on to the prepared trays. Bake the meringues in a very slow oven 110°C/ 225°F/Gas Mark V4 until they are firm and crisp (approximately 4-5 hours)
Hints
•Meringues should be stored in an airtight tin.
•If the meringues start to brown, prop open the oven door a little.
