Sunbeam Cafe Mixmaster MX8900W Instruction/Recipe Booklet page 21

Helpful hints for better cake making continued
Hard Outer Crust
Too much flour, too little sugar, over mixing,
too hot an oven.
Moist, Sticky Outside
Too much sugar, over beating, under baking.
Coarse Crumbly Texture
Over beating, oven temperature too low.
Heavy, Close Texture
Too much fat or sugar, over mixing, under
baking, or too hot an oven.
Fruit Sinks
Mixture too soft, damp fruit, too little flour,
ingredients not correctly balanced, over
beating.
Some Hints on Sponge Making
• There are basically two methods of sponge
making. The whole egg method is the
simpler, but better volume can be achieved
if the egg whites are separated from the
yolks.
• If you elect to separate the eggs, whip the
whites until they hold peaks and gradually
add the sugar a little at a time, beating
well between each addition. Start with
tablespoons of sugar and, as the mixture
stiffens, add it more quickly. This process
should take about 3-5 minutes. Add the
yolks to cake mixture by folding in until
just combined.
General Tips
• Eggs should be at room temperature.
• Use caster sugar as it is finer and will
dissolve more quickly.
• Bowl and beaters should be clean, dry and
free from any fat.
• The fold speed of the mixer will supply the
gentle but thorough action necessary to
fold in flour. Care should be taken to fold
through flour only until it is just combined
with the egg mixture. Always commence
mixing on speed 1.
• Triple sift the flour/s (and raising agents if
using) together. This will ensure they are
well combined and incorporate as much air
as possible into the mixture.
• Don't rush the folding process and be
sure to fold thoroughly, but only until just
combined. Any unmixed liquid will cause
the sponge mixture to be held down.
Swiss Rolls
• The sponge mixture must be evenly
distributed in the tin. Pour it along the
length of the tin and then tilt the tin to
allow the mixture to run to the edges and
corners. Take care if spreading the mixture
with a spatula, as this may press out any
incorporated air.
• While the roll is baking, sprinkle an even
layer of white or caster sugar onto a large
sheet of baking paper and heat the jam
to make it easier to spread. Immediately
after the sponge is removed from the oven,
turn it out onto the prepared paper and
quickly spread the top evenly with jam.
Make the first roll a tight tuck and use the
greaseproof paper to help you handle the
hot sponge when rolling.
• It is essential the sponge is rolled quickly
and that it is not over cooked or the roll
will crack.
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