Breville BHM800 Instruction Book page 6

Classic Butter Cake
Makes a 9in (22cm) cake
¾ cup (200g) butter, chopped, softened
1 cup (220g) bakers or superfine sugar
1 teaspoon vanilla extract
3 eggs, at room temperature
2 cups (300g) self-rising flour
⁄ cup (180ml) milk
2
3
1. Preheat oven to 350°F/180°C (325°F/160°C
fan-forced). Grease a 9in (22cm) (base
measurement) round cake pan, and line the
base and sides with non-stick baking paper.
2. Place butter, sugar and vanilla in a mixing bowl.
Beat ingredients using the scraper beaters
on speed 3 for 30 seconds until combined.
Increase to speed 6 and beat for another
2-3 minutes, or until pale and creamy.
3. Add eggs one at a time, beating
on speed 2-3 for 30 seconds until
combined before adding the next.
4. Add half the flour and mix on speed 1
for 30 seconds until just combined.
5. Add half the milk mixture, mix on speed
1 for 30 seconds until just combined.
Repeat with remaining flour and milk.
6. Spoon into the prepared pan, and smooth the top
with a spatula. Bake for 1 hour, or until golden.
Insert toothpick into the center, it should come
out clean. Stand in pan for 10 minutes, then turn
out to a wire rack and set aside to cool completely.
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Variations
Chocolate
Stir in 7 tablespoons (100g) cooled melted
semisweet chocolate into the egg butter
mixture. Sift together the flour and ¼ cup (25g)
Dutch processed unsweetened cocoa powder
in a bowl before adding to the cake mixture.
Increase baking time to 1 hour 15 minutes.
Citrus
Substitute vanilla with 2 teaspoons finely grated
lemon rind and 2 teaspoons finely grated orange
rind. Also substitute 2½ tablespoons of the
milk with 2½ tablespoons fresh lemon juice.
Apple, Pecan & Cinnamon
Substitute milk with same quantity of apple puree
and add 2 teaspoons ground cinnamon and
½ cup chopped pecan nuts in with the flour.
Blueberry & Coconut
Add ½ cup (45g) desiccated coconut in with the
flour. Omit milk and stir in ½ cup (125g) sour
cream, then fold through ½ cup (125g) fresh
blueberries. Increase baking time to 1 hour 10
minutes, covering with foil in the last 10 minutes.
Individual Raspberry
Meringue
Makes 6
1¾ cups (200g) frozen raspberries
¾ cup (150g) bakers or superfine sugar,
plus extra 1 teaspoon
3 egg whites, at room temperature
Pinch salt
1 teaspoon vanilla extract
1 ⁄ cups (300ml) heavy cream
1
3
1. Preheat oven to 230°F/110°C no fan. Draw
six circles onto a large piece of parchment
paper using a 3in/7.5cm cookie cutter.
Place the paper, ink side down, onto a
lightly greased large baking sheet.
2. Place half the raspberries into a microwave-
safe bowl. Heat on DEFROST for 2-3 minutes
or until defrosted. Transfer to a fine-mesh
sieve and press through mixture with
the back of a spoon into a bowl. Discard
seeds. Stir in extra sugar and set aside.
3. Line a large plate with a double layer of kitchen
paper towel. Place remaining raspberries on
paper towel and set aside to slowly thaw.
4. Add egg whites to a glass, ceramic or
stainless steel mixing bowl. Beat the egg
whites using the balloon whisks, gradually
increasing speed to 9 until soft peaks form.
5. Gradually add the sugar, 1 tablespoon at a time,
until mixture is thick and glossy and sugar is
dissolved. Beat well after each addition. Then
fold in vanilla on low speed until just combined.
6. Spoon meringue mixture evenly among the
circles. Bake for 1 hour, or until meringues are
crisp. Turn the oven off, allow meringues to cool
completely inside the oven to avoid cracking.
7. Just before serving, whip cream using the balloon
whisk attachments on speed 9 until just whipped.
8. To serve, gently remove meringue from
baking paper, and transfer to serving
plates. Top with whipped cream, berry
sauce, and thawed raspberries.
TIPS
Moisture and fat are meringue's greatest enemy.
Bowl and whisks should be clean and dry, as any
fat or moisture will affect the way the meringue
develops. Avoid making meringues on humid or
rainy days or when doing other cooking or baking.
Moisture in the air can be incorporated into the
mixture, potentially preventing the egg whites from
aerating and the meringue from drying completely
after baking. This may cause them to "weep".
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