Recipes - Sunbeam Mixmaster Classic MX8500 Instruction Booklet

Recipes

Sponge
1 cup self-raising flour, sifted 3 times
4 eggs, separated
²⁄ cup caster sugar
3
10g butter, melted
¼ cup hot water
1.Preheat oven to moderate (180
fan-forced). Grease a 20cm round cake
pan, dust with flour, shake out excess.
2.Place egg whites in the large bowl.
Whisk on very high (10-12) until stiff
peaks form. Gradually add sugar, whisking
until thick and glossy. Add yolks and whisk
until just combined.
3.Sift flour over egg mixture and gently fold
through. Add butter and water, fold in until
just combined. Pour into prepared pan.
Bake for 18-20 minutes.
4.Turn out of pan immediately and allow to
cool on wire rack.
TIP: Use a metal spoon when folding dry
ingredients through the egg mixture. It allows
more air to stay in the cake.
Chocolate Coconut Slice
80g butter, softened
⁄ cup caster sugar
1
3
1 egg, lightly beaten
100g dark chocolate, melted
1 cup plain flour
¼ cup cocoa powder
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Coconut filling
395g can condensed milk
225g shredded coconut
2 eggs, lightly beaten
Topping
100g butter
300g dark chocolate, chopped
1.Preheat oven to moderate (180
fan-forced). Grease and line a 16x26cm
lamington pan with baking paper.
2.Place butter and sugar in small bowl.
Beat on medium speed (4-6) until
smooth and creamy. Add egg and melted
chocolate, increase speed to high (7-9)and
beat until mixture is light and creamy. Add
flour and cocoa, reduce speed to low (1-3)
and beat until just combined.
3.Press mixture over the base of prepared
pan. Bake for 15 minutes
4.To make FILLING, place condensed milk,
coconut and eggs in the small bowl.
Beat on medium speed (4-6) until well
combined. Pour over chocolate base and
bake for a further 20-25 minutes. Allow to
cool completely.
5.To make TOPPING, melt butter in a small
saucepan over medium heat. Reduce heat
to low. Add the chocolate and stir until
the chocolate melts and the mixture is
smooth. Pour the chocolate mixture over
the coconut filling. Chill overnight.
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