Sunbeam Mixmaster Classic MX8500 Instruction Booklet page 25

Recipes continued
Hazelnut Meringues
2 egg whites
½ cup golden caster sugar
½ teaspoon vanilla essence
1 ⁄ cup toasted hazelnuts, peeled, roughly
3
chopped
1.Preheat oven to slow (140
fan-forced). Line baking trays with baking
paper, butter and sprinkle with flour.
2.Place egg whites in small bowl. Whip
eggwhites on very high speed (10-12) until
soft peaks form. Add one tablespoon sugar
at a time and continue beating until thick
and glossy. Reduce speed to low (1-3), add
vanilla and nuts.
1
3.Spread ⁄ cup of mixture into rounds onto
3
prepared trays. Repeat with remaining
mixture. Bake for 1 hour or until firm to
touch. Place on wire rack to cool.
TIP: Serve topped with whipped cream and
strawberries.
Makes: 10
o o
C/120 C
Spiced Layered Carrot Cake
3 eggs, separated
240g butter, softened
1 ½ cups firmly packed brown sugar
½ cup plain greek yoghurt
Juice and zest of one orange
1 ¼ cups plain flour
1 ¼ cups plain whole wheat flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 cup shredded coconut
½ cup ground almonds
3 cups grated carrot
1.Preheat oven moderate (180
fan-forced). Grease and line 2 x 24cm
round cake pans with baking paper.
2.Place egg whites in small bowl. Whisk on
very high speed (10-12) until stiff peaks
form.
3.Using the large bowl. Beat butter and
sugar on medium speed (4-6) until light
and creamy. Add egg yolks, beating well
after each addition. Add yoghurt, orange
zest and juice, mix until well combined.
4.Reduce to low speed (1-3); add
flours,baking powder, baking soda, spices,
coconut, almonds and carrot. Using a
spatula fold through egg whites.
5.Divide mixture among prepared cake pans.
Bake for 30-35 minutes. Cool in pans.
6.Sandwich cooled cakes together with
cream cheese icing, cover the top and
sides. Garnish with walnuts if desired.
o o
C/160 C
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