Kenwood MX310 series, MX320 series strawberries and cream sponge, rich chocolate cake, recipes

recipes

strawberries and cream sponge

serves 8-10

150g (5oz) plain flour		300ml (1⁄2 pint) double cream
25g	(1oz) corn flour	15ml (1tbsp) caster sugar
6 eggs		grated rind and juice of 1 orange
75g	(3oz) caster sugar	225g (8oz) strawberries
75g	(3oz) butter, melted	icing sugar, for dusting

1Preheat the oven to 180°C/350°F/Gas 4. Grease and base line a 23cm (9 inch) round spring-form deep cake tin. Sift the flour and cornflour together.

2Fit the whisk, place the eggs and sugar in the bowl and whisk at speed 6 until very thick, pale and mixture leaves a trail.

3Using a metal spoon gently fold in half the flour mixture. Pour half the butter around the edge of the bowl and fold in. Gradually fold in the remaining flour mixture and butter.

4Pour into prepared tin and bake for 45-50 minutes, until well risen and golden. Turn out onto wire rack and leave to cool.

5Using the whisk on speed 6, whip the cream, sugar and orange juice together until it forms soft peaks. Fold in the orange rind. Reserve 5 strawberries for decoration and slice the remainder.

6Split the deep cake in half and fill with the whipped cream and sliced strawberries. Decorate the top with the reserved strawberries, dust with icing sugar and serve.

rich chocolate cake

serves 8-10

200g	(7oz) good quality plain	75g (3oz) self-raising flour, sifted
chocolate, broken into pieces		15ml (1tbsp) cocoa powder, sifted
175g	(6oz) butter, softened	For the Chocolate Ganache:
175g	(6oz) caster sugar	400ml (14fl oz) double cream
4 eggs, separated		225g (8oz) good quality plain
100g	(4 oz) ground almonds	chocolate, broken into pieces

1Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and base line a 20 cm (8inch) round spring-form cake tin. Place the chocolate in a bowl and set over a pan of simmering water, until melted.

2Using the beater on speed 4, beat the butter and sugar together in the bowl, until pale and fluffy. Gradually beat in egg yolks.

3On speed 1, mix in ground almonds and melted chocolate. Mix in the flour and cocoa powder and transfer to a large bowl.

4Using the whisk on speed 6, whisk the egg whites until stiff. Using a metal spoon, fold the egg whites into the cake mixture, until well combined.

5Transfer to the prepared tin and bake for 45-50 minutes or until just firm to the touch. Cool in tin for 5 minutes and then transfer to a wire rack to cool.

6Meanwhile for the ganache: place the cream in a saucepan and bring to the boil. Remove from the heat, add the chocolate pieces and stir until melted. Leave to cool and chill until thickened.

7Split the cake and use the ganache to sandwich back together and spread remaining over the top, giving a swirled effect.

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