Sunbeam JM3200 - Manual (Page 7)

7
Recipes.
Buttercake
125g butter or margarine, softened
1 /
2
cup caster sugar
2 eggs
2 cups self raising flour
1 /
4
cup milk
1. Pre-heat oven to 180 o C. Grease and base line
an 18cm round cake tin.
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 30-35
minutes.
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. Pre-heat oven to 180 o C. Grease and lightly
flour two 18cm sandwich tins.
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 18-20 minutes. Cool.
Decorate as desired.
Melt ‘N’ Mix Chocolate Cake
1 1 /
4
cups self raising flour
1 /
4
cup cocoa
1 cup sugar
2 eggs, beaten
125g butter, melted
1 /
2
cup milk
1. Pre-heat oven to 190 o C. Grease and line an
18cm round cake tin.
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 30-35 minutes. Allow to cool
and ice with chocolate icing when cold.
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.