Catler KM 8011 User Manual
Page 36
36
RASPBERRY JAM ROLL
Serves 6
Ingredients
3 eggs
1
/
2
cup (110g) caster sugar
2
/
3
cup (100g) self-raising fl our
1 tablespoon cornfl our
1 tablespoon white sugar, to sprinkle
1
/
2
cup raspberry jam
1
/
3
cup fresh or frozen raspberries
Method
1. Preheat oven to 180°C fan forced. Grease
and line base and sides of a 25 × 30cm
(base) swiss roll pan with baking paper,
allowing 2cm overhang along both long
ends.
2. Assemble mixer using the whisk
attachment; add eggs and sugar to the
mixer bowl. Slowly turn mixer to AERATE/
WHIP setting and whisk for 5–6 minutes,
or until the mixture is thick and pale.
3. Sift
fl our and cornfl our together over the
mixture. Turn the speed to KNEAD/ FOLD
setting and whisk 20–30 seconds until
just combined.
4. Spread sponge mixture into the pan and
bake, for 10–12 minutes or until sponge
springs back when touched in centre and
edges start to shrink from sides.
5. Meanwhile, place a sheet of baking paper
onto a clean tea-towel. Sprinkle with
a little white sugar. Turn hot cake out
onto the sugared paper. Remove paper
lining and starting from 1 short side,
gently roll the sponge and paper up. Roll
in the clean tea towel and set aside to
cool completely.
6. Unroll the sponge and spread with jam.
Scatter over the raspberries. Re-roll
sponge, this time without the paper, to
enclose the fi lling. Place onto a serving
plate and serve.
CHOCOLATE CAKE
Serves 10
Ingredients
4 egg whites (150g)
200g good quality dark chocolate
200g butter, softened
1 cup (220g) caster sugar
1 teaspoon vanilla extract
2 eggs
1
1
/
2
cups self-raising fl our
1
/
4
cup cocoa powder
1
1
/
4
cups buttermilk
Method
1. Preheat oven to 180°C no fan (160°C with
fan). Grease and line base and sides of
a 22cm cake pan with baking paper.
2. Melt chocolate in a heatproof bowl over
hot water. Set aside.
3. Assemble mixer using scraper beater.
Add butter, sugar and vanilla in mixer
bowl. Slowly turn mixer to CREAM/BEAT
setting; beat for 1–2 minutes or until
pale and creamy. Add eggs one and at
time, beat until combined. Add melted
chocolate and mix until combined.
4. Reduce speed to KNEAD/FOLD setting;
add sifted dry ingredients and buttermilk
in two batches. Spoon mixture into
prepared pan and bake for about 1 hour
and 10 minutes or until a wooden skewer
inserted into centre comes out clean.
5. Allow cakes to cool in pan for 5 minutes
before transferring to a wire rack to cool
completely.
RECIPE