Recipes.
Buttercake
125g butter or margarine, softened
1/2 cup caster sugar
2 eggs
2 cups self raising flour
1/4 cup milk
1.
2.In a large bowl, cream butter and sugar on speed 4 until light and creamy.
3.Add eggs one at a time, beating well after each addition.
4.Mix in flour and milk alternatively on speed 1 until just combined. Do not overmix.
5.Place into prepared tin and bake for
Sponge Sandwich
3 eggs, separated
1/4 teaspoon salt
3/4 cup caster sugar
1 cup self raising flour
1 tablespoons cornflour
4 tablespoons warm milk
2 tablespoon butter, melted
1.
2.In a clean bowl, beat egg whites with salt on speed 5 until stiff.
3.Add yolks and mix evenly through on speed 1.
4.Gradually add sugar, mixing well until thick and creamy on speed 3.
5.On speed 1, gradually fold in flour, cornflour, milk and butter. Quickly pour into prepared tins.
6.Bake for approximately
Melt ‘N’ Mix Chocolate Cake
11/4 cups self raising flour
1/4 cup cocoa
1 cup sugar
2 eggs, beaten
125g butter, melted
1/2 cup milk
1.
2.Sift dry ingredients into a small mixing bowl. Add eggs and milk and beat on speed 1 until just combined.
3.Add melted butter gradually, mix on speed 5 until well combined.
4.Place into prepared tin and bake for approximately
Chocolate icing:
Place 2 tablespoons butter, 2 tablespoons cocoa and 2 tablespoons milk into a saucepan and bring to the boil. Mix in 2 cups icing sugar and a few drops vanilla essence.
Rich Chocolate Mousse
125g dark chocolate
3 tablespoons coffee liqueur
1 egg, separated 300ml thickened cream 2 teaspoons caster sugar
1 teaspoon vanilla essence
extra whipped cream for decoration grated chocolate
1.Melt chocolate with coffee liqueur over hot water. Add yolk and mix to combine.
2.In a small mixing bowl, beat egg white until stiff on speed 1.
3.In a separate bowl, beat cream, caster sugar and vanilla together on speed 5.
4.On speed 1, gently fold chocolate mixture through cream, and then fold in the beaten egg white.
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