Sunbeam Mixmaster MX001 Instruction/Recipe Booklet page 23

Baking continued
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, 1 / teaspoon of cinnamon and 2
2
tablespoons of instant coffee.
Chocolate Cake
60g unsweetened 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 / teaspoon bicarbonate of soda and
8
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 Bean Sponge
4 eggs, room temperature & separated
2 / cup caster sugar
3
1 / cup custard powder
3
1 / teaspoon vanilla extract
2
2 / cup plain flour, sifted
3
1 teaspoon baking powder
1.Grease and flour two deep 20cm cake tins.
Preheat oven to 180°C.
2.In the large mixing bowl, place the egg
whites. Beat until soft peaks form, using
very High speed (10-12).
3.Reduce to Low speed (2-3) and add caster
sugar gradually and whisk until mixture is
thick and glossy. Increase to High speed (8-
9) and beat in the egg yolks and vanilla,
continue mixing until the mixture is well
combined.
4.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 sifted flour. Take care
not to over beat as you will lose the air
bubbles and the mixture will be flat
and tough.
5.Spoon the mixture evenly into the prepared
tins and bake for approximately 15
minutes or until the sponge comes away
from the sides of the pans.
6.Once cooked run a knife around the sides
of the cake to loosen the sponge from the
pan and gently tap the bottom of the pan,
turn out onto a cooling rack. Allow to cool
before using.
Serving suggestion:
When cake is cool, cut and spread the base
with your favourite jam and top with firmly
whipped cream. Place one sandwich on top
of the other to make 1 cake. Top with sifted
icing sugar or use more whipped cream and
top with fresh berries.
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