MAGIMIX Cook Expert Recipe Manual page 139

VICTORIA SPONGE CAKE
with whipped cream and jam
: 10-15 min
P R E P T I M E C O O K I N G T I M E
S E RV E S 8 - 1 0
P R O G R A M M E S
S P O N G E C A K E :
225g self-raising flour
225g caster sugar
225g soft butter,
or Bertolli Olive Oil spread
½ tsp baking powder (optional)
4 medium eggs
icing sugar for dusting
1 Preheat the oven to 180 °C (170 °C fan, gas mark 4). Butter and bottom-line two
18cm sandwich tins.
2 Place all the sponge cake ingredients in the metal bowl. Select the PASTRY/CAKE
programme. Run for 10-15 seconds, press Stop, scrape down excess flour and
restart for a further 5 seconds.
3 Evenly divide the cake batter between the sandwich tins. Bake for 20-25 minutes
or until cake tester comes out of the cake clean.
4 Cool on a wire rack. When cold, spread the jam on the top of one cake; cover
with a layer of the whipped cream. Carefully place the remaining cake on top;
dust with icing sugar.
whipped cream
1 Refrigerate the cream and the whisk for at least 30 minutes.
2 Cool the metal bowl. Put some ice cubes into it, run the CRUSH programme, empty
and dry thoroughly.
3 Fit the whisk in the metal bowl and add the cream and icing sugar. Remove
the cap from the lid and run the EXPERT programme (without heating) for
2 minutes 30 seconds/speed 7. Depending on the type and temperature of
cream used, it might be necessary to restart the programme. Watch carefully so
that the cream does not become butter. The cream is whipped when traces of the
whisk start to appear on the surface.
T I P
You could fill the cake with fresh berries, and/or replace whipped cream with
buttercream.
276
: 20 min
: :
AT TA C H M E N T
W H I P P E D C R E A M :
500ml whipping cream
60g icing sugar, sifted*
1 jar of strawberry or
raspberry jam