Breville Scraper Pro BEM800XL/B Instruction Book page 24

RECIPES
CLASSIC SPonGE CAKE
WIth JAM AnD CREAM
Serves 8
InGREDIEntS
⁄ cup (100g) wheaten cornflour
2
3
⁄ cup (40g) self rising flour
1
3
1 teaspoon cream of tartar
4 large eggs
¾ cup (150g) bakers sugar
1 ⁄ cups (300ml) heavy cream
1
3
½ cup strawberry jam, lightly warmed
6–8 fresh strawberries, thinly sliced
Powdered sugar, to serve
MEthoD
1. Preheat oven to 350°F (180°C). Grease
and line bases of 2 x 8 inch (20cm) cake
pans with parchment paper.
2. Sift flours and cream of tartar onto a
sheet of parchment paper two times and
set aside.
3. Assemble mixer using the whisk
attachment. Add eggs and sugar
into mixer bowl. Slowly turn mixer to
AERATE/WHIP setting and whisk for
about 10 minutes or until the mixture is
very thick.
4. Remove bowl from mixer and sift flour
over the egg mixture a third time.
Using the mixer's whisk, carefully stir
flour through egg mixture until just
combined.
5. Divide mixture evenly among cake pans;
bake in oven about 17–18 minutes or
until sponge springs back when gently
touched in the center.
6. Allow cakes to cool in pans for 5 minutes
before transferring to a wire rack to
cool completely.
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7. Once cool, assemble mixer using the
whisk attachment Add cream to
mixer bowl. Slowly turn mixer to
CREAM/BEAT setting for about
1 minute or until just thickened. Top
one sponge with warmed jam, fresh
strawberries and some of the whipped
cream. Top with second sponge. Dust
with powdered sugar. Serve with
remaining cream.
RECIPES
PAvLovA BItES WIth
ChoCoLAtE RASPBERRy SAUCE
Makes 24
InGREDIEntS
3 large eggs whites (room temperature)
¼ teaspoon cream of tarter
Pinch kosher salt
¾ cup (150g) granulated sugar
1 teaspoon vanilla extract
1 teaspoon bourbon whiskey
3 tablespoons cocoa nibs
Raspberry Sauce
1 cup raspberries (fresh or frozen)
½ cup (120ml) water
2 Tablespoons honey
½ lime, juiced
¼ cup (50g) sugar
2 oz (60g) semi sweet chocolate chips
MEthoD
1. Pre heat oven to 300°F (140°C)
2. Assemble mixer using the whisk
attachment. Combine egg whites,
cream of tarter and salt and turn to
AERATE/WHIP and whisk until soft
peaks form.
3. Gradually add sugar making sure sugar
is dissolved between each addition. This
can take about 10 minutes.
4. Add vanilla, bourbon and cocoa nibs just
until incorporated
5. Use a parchment lined sheet tray and
drop 1 heaping tablespoon of mixture
2" apart from each other on tray. About 8
should fit on a tray.
6. Place in oven for 45–55 min until surface
is dry.
7. While the mini pavlovas are in the oven,
place raspberries, water, honey, lime
and sugar in a small sauce pan. Simmer
on medium heat until raspberries start
breaking apart 3–4 min.
8. Take sauce off heat. Add chocolate to
sauce. Stir until chocolate has melted.
9. set aside until pavlova is finished. Once
pavlova has come out of the oven. Let
them rest for about 20 min. Drizzle
pavlova bites with sauce
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