12
Au
to
m
ati
c R
eci
pes
Method:
1
P
re heat the oven to 170ºC / Gas Mark 4.
2 Attach the Beaters to the Mixer. Lightly grease and line two 8 inch
s
andwich tins with greaseproof paper circles.
3 Add the caster sugar and margarine to the Mixing Bowl.
4 P
ress the Cake Programme Button. The Button will illuminate, press
the Start / Pause Button to begin. Turn the bowl as necessary.
5 After 30 seconds the Mixer will stop and the button will flash. Using
a spatula, scrape the sides of the Mixing Bowl down. Add the
remaining ingredients.
6 Press the Start / Pause Button to continue the programme. Turn the
bowl clockwise and anticlockwise to aid mixing. It may be
necessary to pause the Mixer after a minute by pressing the Start /
Pause Button. Scrape the sides of the bowl down to make sure all
the ingredients are incorporated.
7 After 2 minutes the Mixer will stop and the cake batter is ready.
8 Divide the mixture equally between the two tins and bake in the
oven for 25-30 minutes or until golden, well risen and springy to the
touch.
9 After 5 minutes remove from the tins and cool on a wire rack. Allow
to cool completely before filling with jam and buttercream.
Note: This mixture may also be used for fairy cakes. Place equal
spoonfuls into paper cases and bake at 160ºC / Gas Mark 4 for
20-25 minutes. Makes 18-20 fairy cakes.
Ingredients:
• 150g caster sugar
• 150g soft margarine
• 3 eggs, beaten
• 2 tbsp milk
• 1
50g self raising flour
• 2 level tsp baking powder
Victoria Sponge
Method:
1
Attach the Whisks to the Mixer.
2 Place the egg whites in the Mixing Bowl. Press the Egg White
Programme Button, the button will illuminate. Press the Start /
Pause Button.
3 The Mixer will start slowly before increasing speed after 10
seconds. During whisking, you will need to turn the Mixing Bowl
manually, clockwise and anticlockwise to help properly whisk the
egg whites.
4 When the Mixer stops, the egg whites are ready.
5 You can continue mixing the egg whites on the manual setting
adding sugar (if required), to make meringues.
Ingredients:
• 6 large egg whites
Egg Whites
To Next Page
