Never Fail Plain Sponge

4 x 60g eggs, separated ¼ cup caster sugar

1 cup self-raising flour

3 tablespoons water

1.Beat egg whites in mixing bowl on Speeed 5 until stiff peaks form.

2.Gradually add sugar and beat until thick and glossy. Add egg yolks and beat well.

3.Sift flour.

4.Using Speeed 1, gradually add flour and water alternately, beat until smooth. Do not overmix.

5.Divide mixture evenly betweeen two greased, floured and base-lined 20cm cake pans.

6.Bake in a moderate oven 180ºC for 15- 20 minutes or until cake springs back when touched and comes away slightly from sides.

7.Cool for 10 minutes, turn out and cool on rack.

NOTE: Sponge cakes are best served on the day made as they do not store well due to low fat content.

18

Pavlova

Serves 4-6

3 x 60g egg whites

3 tablespoons water

1 cup caster sugar

1 teaspoon white vinegar

1 teaspoon vanilla essence

3 teaspoons cornflour

Whipped cream and passionfruit pulp, for serving

1.Line a baking tray with baking paper and draw a 20cm circle in the middle.

2.Preheat oven at 150ºC.

3.Beat egg whites in mixing bowl on Setting 5 until stiff peaks form.

4.Add water and continue beating. Gradually add sugar until well combined.

5.Using Speeed 3, add vinegar, vanilla and cornflour.

6.Spread mixture into circle on prepared bake paper. Smooth top surface and sides of pavlova shape.

7.Bake in slow oven 150ºC for 45-50 minutes. Turn off oven and allow to pavlova to cool in oven.

8.Carefully slide pavlova from bake paper onto serving dish. Decorate with whipped cream and drizzle with passionfruit pulp.

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Kambrook KHM10 manual Never Fail Plain Sponge, Pavlova

KHM10 specifications

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