Breville EM6, Instructions For Use Manual

BASIC BUTTER CAKE

125g butter, softened

3

⁄

4

cup castor sugar

1

⁄

2

teaspoon vanilla essence

2 eggs

2 cups self-raising flour

1

⁄

2

cup milk

1 quantity vanilla icing

1.  Cream butter and sugar until light and

fluffy on speed 4.

2.  Add vanilla then gradually add eggs one

at a time, beating well after each

addition until well combined.

3.  Lightly fold flour and milk alternatively

into prepared mixture to form a smooth

consistency.

4.  Spoon mixture into a well greased 23cm

loaf pan.

5.  Bake in a moderate oven 180c for 45

minutes until golden brown.

6.  Turn onto a wire rack to cool.

VANILLA ICING

15g butter, softened

1 cup icing sugar

1 teaspoon vanilla essence

1-2 tablespoons warm milk

1.  Combine butter, icing sugar, vanilla and

milk in a small mixing bowl.

2.  Beat on speed 2 until well combined 

and smooth.

3.  Use as required.

CHOCOLATE SPONGE

4 eggs, separated

1

⁄

2

cup castor sugar

1 cup self-raising flour, sifted

50g melted chocolate

3 tablespoons water

FILLING

300ml thickened cream

1

⁄

2

teaspoon cocoa

2 teaspoons honey

1.  Place egg whites in small mixing bowl,

beat until soft peaks for on speed 5.

2.  Gradually add sugar and beat until thick

and glossy.

3.  Add egg yolks and beat well, fold in flour,

alternatively with chocolate and water.

4.  Divide mixture, pour evenly into two

greased and lightly flour dusted 20cm

sandwich pans.

5.  Bake in a moderate oven 180c for 12

minutes or until sponge springs back

when touched.

6.  Cover wire rack with grease proof paper

and remove cake from tins.

7.  Place onto wire racks to cool.

8.  In a small bowl, whip cream, cocoa and

honey on speed 3 until soft peaks form

and cream is of a spreadable consistency.

Decorate as desired.

CAKES

24

NEVER FAIL PLAIN SPONGE

4 eggs, separated

1

⁄

4

cup castor sugar

1 cup self-raising flour

3 tablespoons water

1. Place egg whites in the glass mixing

bowl, beat on speed 5 until stiff 

peaks form.

2. Gradually add sugar and beat until thick

and glossy.

3. Add egg yolks and beat well.

4. Gently fold in flour and then alternatively

with water. Divide mixture evenly

between two greased and floured 20cm

cake pans.

5. Bake in a moderate oven 180c for 15

minutes or until cake springs back 

when touched and comes away slightly

from sides.

6. Remove from tins, cool on a cake rack,

covered with greaseproof paper.

CAKES cont’d

25

Sponge cakes do not keep

well due to the low fat level,

so make them on the day

you intend to serve them.

BR3936 EM6 WizzMix Plus Book  22/7/02  4:29 PM  Page 24