Sunbeam MX7700 - Manual (Page 23)

21
Variations to this recipe:
Upsidedown Peach cake
1. Preheat oven to 180°C. Grease and line a
20cm round cake tin.
2. Select 4 small peaches. Cut each peach
in half and remove their stones. Place cut
side down in prepared cake tin. Sprinkle
over 3 tablespoons white sugar and 20g
chopped butter.
3. Follow steps 2 - 4 from the ‘Foundation
Butter Cake’ recipe.
4. Spoon into cake tin. Level and bake for
40-45 minutes or until cooked when
tested with a skewer. Allow cake to cool
before removing from cake tin.
5. Serve peach side up. Makes 1 cake.
Variation:
Fresh pineapple slices, mango halves,
peaches, pears or apricots can be used. Well
drained tinned fruits such as plums can be
used as well.
Serving suggestion: Serve cake cut into
wedges and spoon a dollop of thick cream
over the top.
Lemon or Orange Cake
Add the rind of one lemon or orange into
the cake batter, and or with the addition of
butter and sugar and fold 2 tablespoons of
poppy seeds into the cake batter makes an
interesting and tasty cake.
Coffee Crumble
Mix in 2 tablespoons of instant coffee
powder into the cake batter. On top of the
cake batter sprinkle with a mixture of
1 tablespoon butter, 2 tablespoons plain
flour, 2 tablespoons sugar, ½ teaspoon of
cinnamon and 2 tablespoons of instant
coffee.
Chocolate Cake
60g dark chocolate - melted and added at
the same time as the milk from the recipe
above and mix well into the cake batter
before baking.
Marble Cake
Divide batter into 3, leave one plain, add pink
food colour to second portion and 2 tablespoons
of cocoa,
1 /
8
teaspoon bicarbonate of soda and
1 tablespoon milk to the remaining cake batter.
Drop spoonfuls of alternate colours into a 20cm
ring tin.
Berry Cake
Add 2 cups of fresh, frozen or canned mixed
berries to the top of the cake batter in tins
before baking. Make sure that berries are well
drained if canned.
Vanilla Sponge Cake
4 eggs, room temperature & separated
2 /
3
cup caster sugar
1 /
3
cup custard powder
½ teaspoon vanilla extract
2 /
3
cup plain flour, sifted
1 teaspoon baking powder
1. Grease and flour two deep 20cm cake
tins. Preheat oven to 180°C.
2. Place the egg whites and sugar in the
Mixmaster bowl and with the bowl speed
set on High start mixing on High speed
(10-11) for about 8 minutes or until very
thick and creamy.
3. Stop the mixer. Remove beaters and
bowl from the Mixmaster. Place bowl on
bench and using a large metal spoon or
a plastic spatula fold in the triple sifted
dry ingredients. Take care not to over beat
as you will lose the air bubbles and the
mixture will be flat and tough.
Recipes continued