Sunbeam MX8500R Apricot Yogurt Cake, Pavlova, Egg whites ½ cups caster sugar Tablespoon vinegar

Recipes continued

Apricot Yogurt Cake

125g butter, softened

½cup caster sugar 2 eggs

1 ¼ cups plain flour

1 ½ teaspoons baking powder

1⁄3 cup chopped dried apricots

200g apricot yoghurt

400g can apricot halves, drained, sliced

1⁄3 cup slivered almonds

1.Preheat oven to moderate (180oC/160oC fan-forced). Grease and line a 20cm round spring form cake pan with baking paper.

2.Place butter and sugar in the large bowl. Beat on medium speed (4-6) until light and creamy. Add eggs one at a time, beating well after each addition.

3.Reduce speed to low (1-3); add flour, baking powder, dried apricots and yoghurt; mix until just combined.

4.Spoon half mixture into cake pan. Scatter with apricot halves. Smooth remaining mixture over the apricots. Sprinkle with almonds.

5.Bake for 45-50 minutes. Stand in cake pan for 10 minutes before turning onto wire rack to cool.

Pavlova

6 egg whites

1 ½ cups caster sugar

1 tablespoon vinegar

1 ½ tablespoons cornflour ¾ teaspoon vanilla essence

1.Preheat oven to very slow (120oC/100oC fan-forced). Grease and line a baking tray with baking paper.

2.Place eggwhites in large bowl. Whip eggwhites on very high (10-12) until soft peaks form.

3.Gradually add sugar one tablespoon at a time. Beat well between each addition.

4.Reduce to low speed (1-3). Add vinegar, cornflour and vanilla. Continue mixing until mixture is stiff and glossy.

5.Spread mixture onto prepared tray into desired shape.

6.Bake for 1¼ -1½ hours, or until firm to the touch. Allow to cool in oven with door ajar.

TIP: Top with sweetened whipped cream and fresh fruit, just before serving.

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