Breville BEM410 Instruction Booklet page 48

RECIPES
NEvER FAIL PLAIN SPONGE
INGREdIENTS
4 x 60g eggs, separated
¼ cup caster sugar
1 cup (150g) self raising flour, sifted
3 tablespoons water
METHOd
1. Assemble mixer using wire whisk.
2. Using speed 6, beat egg whites until
stiff peaks form. Continue beating
and gradually add sugar until thick
and glossy.
3. Add egg yolks and beat well.
4. Reduce to speed 1, fold in flour and
water alternately. Mix to combine.
5. Divide mixture evenly between two
lightly greased and base lined 20cm
cake pans.
6. Bake in preheated 180ºC oven for 15
minutes or until cake springs back
when touched and comes away slightly
from side of pan.
7. Turn sponges out to cool on a wire rack
covered with baking paper.
Spread top of one sponge cake with
Chocolate praline cream (Recipe page 52 ),
place other sponge cake on top and lightly
dust with icing sugar.
48
BAKEd PORTUGUESE TART
Serves 4-6
INGREdIENTS
1 quantity Rough puff pastry (Recipe page 54)
4 x 60g eggs
¼ cup caster sugar
1 tablespoon corn flour
1½ cups warm milk
1-2 tablespoons melted butter
1 tablespoon caster sugar, extra
METHOd
1. Roll pastry to cover base and sides of
23cm oven proof pie plate, allowing
pastry to overlap edge slightly.
2. Blind bake the pastry base in a
preheated oven 200ºC for 15 minutes
or until light golden.
3. Assemble mixer using wire whisk.
4. Using speed 3, beat the eggs and sugar
until light and fluffy.
5. Blend corn flour into warm milk.
6. Reduce Mixer to speed 1, blend milk
mixture with egg mixture.
7. Place pie plate onto an oven tray and
pour custard into prepared pastry case.
Brush pastry edge with melted butter
and sprinkle edge lightly with
caster sugar.
8. Bake in a preheated 250ºC oven for
10 minutes, reduce heat to 180ºC for
20 minutes or until custard is set.
Serve warm.