Breville BEM800 Cakes And Sponges, Vanilla Butter Cake, Variations Coconut Cake, Coffee Cake

CAKES AND SPONGES

VANILLA BUTTER CAKE

125g butter, softened ¾ cup caster sugar

1 teaspoon vanilla essence

2 x 60g eggs

2 cups (300g) self raising flour, sifted ¾ cup/ 185ml milk

1.Pre-heat oven to 180ºC. Lightly grease and line the base and side of 2 x 20cm round cake pans or one deep 22cm round cake pan.

2.Assemble Mixer using scraper beater.

3.Using Creaming/Beating setting, beat butter and sugar until light and fluffy,about 3 minutes.

4.Add vanilla essence, add eggs one at a time, beat well after each addition., about 1 minute.

5.Using Folding/ Kneading setting, slowly add flour and milk alternately, to form a smooth batter. Divide mixture evenly between cake pans.

6.Bake for 30-50 minutes or until cooked through when a skewer inserted into the middle comes out clean and golden. Turn out onto wire rack to cool. When cool, cover cake with Vienna cream frosting (Recipe page 46) if desired or lightly dust with sifted

icing sugar.

VARIATIONS:

COCONUT CAKE

1 quantity Vanilla Butter Cake mixture

½cup desiccated coconut 1 quantity Vanilla Icing

Extra desiccated coconut, for sprinkling

Step 4: Slowly add flour, coconut and milk alternately, to form a smooth batter. When cool, cover cake with Vienna cream frosting (Recipe page 46) and sprinkle with extra coconut if desired.

COFFEE CAKE

1 quantity Vanilla Butter Cake mixture

2 teaspoons instant coffee granules, dissolved in

1 tablespoon boiling water

Step 3: (Omit vanilla essence) add dissolved coffee, add eggs one at a time, beat well after each addition. When cool, cover cake with Coffee icing (Recipe Page 46) if desired.

SULTANA OR CHERRY CAKE

1 quantity Vanilla Butter Cake mixture ¾cup sultanas or glace cherries

Step 4: Slowly add flour and milk alternately, to form a smooth batter. Using Light Mixing setting fold in sultanas or cherries. Do not over mix.

MARBLE CAKE

1 quantity Vanilla Butter Cake mixture

1 tablespoon cocoa

2-3 drops red food colouring

Step 5: Divide mixture into three equal parts. Into one-third stir the cocoa and to another third add 2-3 drops red food colouring to make a pink mixture. Spoon the three mixtures, in stripes, into lightly greased and base lined 20cm square cake pan. Use a knife to twirl the three mixtures.

When cool, cover cake with alternate Pink and chocolate icing (Recipe page 46) if desired.

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