5
RECIPES
WRAPS (WHISKS)
• 400 g plain flour
1 egg
• 300 ml milk
2.5 g salt
• vegetable oil
Mix the egg and milk in a jug. Sift the flour into a bowl. Add the salt. Mix at medium speed. Gradually add
the liquid. Gradually increase speed till everything has combined. Drop small amounts of mixture into a
hot, lightly oiled pan. Cook till golden brown on both sides (1 minute). Set aside and keep warm.
HOT CHOCOLATE SOUFFLÉ (WHISKS)
• 75 g butter
50 g plain flour
• 20 g cocoa powder
450 g milk
• 4 eggs, separated
50 g caster sugar
Melt the butter in a pan over a low heat. Stir in the flour and cocoa. Add the milk. Stir till it thickens.
Remove from the heat. Cool for 30 minutes. Beat in the egg yolks. Beat the egg whites at high speed for a
few seconds. Add the sugar, and beat till stiff. Fold the mixtures together in a buttered 1.2 litre ovenproof
dish. Put the dish into a roasting tin half filled with boiling water. Bake in a pre-heated oven at 190°C for
40-45 minutes.
CLASSIC VICTORIA SPONGE CAKE (WHISKS)
• 100 g butter/margarine
100 g caster sugar
• 2 eggs
100 g self raising flour
• 1 drop vanilla essence
Grease two 180mm straight sided baking tins. Line the bottoms with buttered greaseproof paper Put the
butter and sugar in a bowl. Beat at medium speed till fluffy (1-2 minutes). Reduce speed. Gradually add the
eggs, then the vanilla, then the flour. Increase to medium speed once the ingredients start to incorporate.
Put the mixture into the baking tins. Bake in a pre-heated oven at 180°C for 25 minutes. The surface should
be golden brown. Cool on a wire rack. Turn one sponge upside down. Put a layer of raspberry jam on top.
Put the other sponge on top of the jam. You can replace the raspberry jam with other fillings, like
buttercream.
BASIC BISCUITS (WHISKS)
• 100 g butter
150 g caster sugar
• 5 ml vanilla essence
1 egg
• 100 g plain flour
100 g self raising flour
Put the butter, sugar and vanilla essence in a bowl. Beat at medium speed till fluffy (1-2 minutes). Reduce
speed. Add the egg. Gradually increase speed till everything has combined. Sift the flours together then
work them into the mixture. Form the mixture into balls. Put them on a greased baking tray. Flatten them
slightly. Bake in a pre-heated oven at 180°C for 12-15 minutes. Cool on the tray for a few minutes, then
move to a wire rack.
BUTTERCREAM
• 50 g butter/margarine
• 100 g icing sugar
any one of:
• 2 drops liquid flavouring
• 5 g cocoa powder
• lemon/orange zest, grated
Add flavourings a little at a time, and taste before adding any more. Put the butter and sugar in a bowl.
Beat at medium speed till fluffy (1-2 minutes).
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