RECIPES
Classic Sponge Cake with jam and Cream
Serves 8
INGREDIENTS
M cup wheaten cornflour L cup (41g) self rising flour 1 teaspoon cream of tartar 4 large eggs
¾ cup (147g) bakers sugar
1 L cups (300ml) heavy cream
½cup strawberry jam, lightly warmed
METHOD
1.Preheat oven to 350° F (180°C) no fan 325° F (160°C) with fan. Grease and line bases of 2 x 8" cake pans with
baking paper.
2.Sift flours and cream of tartar two times and set aside.
3.Combine eggs and sugar in the bowl of the electric mixer. Beat on speed
4.Sift flour over the egg mixture a third time. Using a metal spoon carefully fold flour through egg mixture until just combined.
5.Divide mixture evenly among cake pans, bake in oven about 17 minutes.
6.Remove cakes immediately from pans onto baking trays lined with baking paper.
7.Once cool, beat cream with electric mixer on speed 8 until thickened. Top one sponge with warmed jam, fresh strawberries and some of the whipped cream. Top with second sponge. Serve with remaining cream.
34
Chocolate Cake
Serves 10
INGREDIENTS
7oz (200g) good quality dark chocolate 1 ¾ stick (200g) butter, softened
1 cup (197g) bakers sugar
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 ½ cups (187g)
1 ¼ (300ml) cups buttermilk
METHOD
1.Preheat oven to 350° F (180°C) no fan 325° F (160°C) with fan. Grease and line base and sides of a 9" cake pan with parchment paper.
2.Melt chocolate in a heatproof bowl over hot water. Set aside.
3.Combine butter, sugar and vanilla in the bowl of the electric mixer. Beat on speed 9 until light and fluffy. Add eggs one and at time, beat until combined. Add melted chocolate and mix
until combined.
4.Reduce speed to
5.Allow cake to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
Serve cake with chocolate ganache
BEM600XL_IB_A12_FA.indd 34 | 21/06/12 10:25 AM |
