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recipes
Basic White Loaf
•
7g dried yeast
•
1 tbsp sugar
•
250ml lukewarm water
•
90ml of lukewarm milk
•
60g butter, melted
•
500g strong white plain flour
•
1 tsp salt
1. Combine the first five ingredients in a small bowl and allow to stand in a warm place
until mixture begins to froth. About 10 minutes.
2. Insert dough hooks into the mixer. Place sifted dry ingredients into the bowl.
3. Using a low speed, gradually add yeast mixture. Note that it will be necessary to
scrape sides of bowl with a rubber spatula. Knead for 3–4 minutes.
4. Continue the kneading process until all ingredients are incorporated and dough
forms a ball. Mixture will be wet and sticky. Remove the dough from the bowl using a
rubber spatula.
5. Place the dough in a greased bowl, turning once to grease the top of dough. Cover
and let rise in a warm place until doubled in size (40–50 minutes).
6. Knock back (punch down) the dough to release the air. Remove the dough from the
bowl and place onto a well floured surface. Lightly knead dough with palm of your
hands until smooth and elastic. Cut dough in half and shape into two loaf pans.
Cover loosely with plastic wrap and allow to rise in a warm place until doubled in
size, about 30–40 minutes. Preheat the oven to 200ºC.
7. Bake for approximately 30 minutes. Baked loaves sound hollow when tapped.
14
Victoria Sponge Cake
•
225g self raising flour (sifted)
•
225g softened butter (extra for greasing)
•
225g caster sugar
•
4 large free range eggs
•
Icing sugar for dusting
•
1 tsp vanilla essence
For the filling:
•
6 tbps strawberry jam
•
300ml double cream (chilled)
1. Heat the oven to 180°C.
2. Lightly grease two sandwich tins 15–17.5cm (6–7in) and line base with greaseproof
paper.
3. Cream together the butter and sugar in the mixer bowl on a medium speed until it's
pale and creamy to get lots of air into the mixture (approx 3–5 minutes).
4. Add the vanilla essence, then beat in the eggs one at a time adding a tablespoon of
flour if the mixture starts to curdle.
5. Fold in the flour but be careful not to over mix as the air will be lost.
6. Divide the mixture between the two cake tins and level off the top. Create a slight well
in the centre to avoid a mound when the mixture rises during baking.
7. Bake for approximately 20 minutes or until cakes are a pale golden colour and spring
back when pressed.
8. Leave to cool for 10 minutes and remove from tins, placing on a wire rack to cool
completely.
9. Whip the cream until soft peaks are formed.
10. Spread the sponge with jam and the whipped cream on one cake, then carefully
sandwich together.
11. Dust with icing sugar and serve.
recipes
15
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