2
Once cooked, run a knife around the sides of the cake to loosen the sponge from the
pan and gently tap the bottom of the pan, turn out onto a cooling rack. Allow to cool
before using.
When the cake is cool, cut and spread the base with your favourite jam and top with firmly
whipped cream. Place one sandwich on top of the other to make one cake. Sift with icing
sugar for a plain effort or use more whipped cream and top with fresh berries.
If you don’t have a vanilla pod use vanilla extract or essence. Remember that vanilla
extract is concentrated so only use a drop.
Fluffy butter frosting
One third of a cup of butter or margarine
4 cups pure icing sugar
pinch salt
3 - 4 tablespoons milk
1½ teaspoons vanilla
Place all ingredients into the mixer bowl and on ‘LO’ speed, mix until all ingredients
are well combined, creamy, light and fluffy in texture.
Glaze icing
3 tablespoons sugar
¼ cup water
1 teaspoon gelatine
Place all ingredients into a small saucepan. Stir over medium heat until sugar has
dissolved, approximately 2 minutes.
Brush warm on top of sweet goods.
Royal icing for fruit cakes
1 egg white
1¼ - 1½ cups sifted pure icing sugar
1 teaspoon liquid glucose
2 teaspoons lemon juice
Extra icing sugar for kneading, approximately 1 x 500g box.
Beat the egg whites on ‘HI’ speeds.
Add icing sugar gradually on ‘LO’ speeds.
Mix glucose evenly through on ‘LO’ speeds.
Beat on medium speeds until smooth. Add lemon juice.
Turn out icing onto a well dusted surface of icing sugar, knead with icing sugar until it
is firm, smooth, stiff and very white. If icing is not to be used immediately, cover with
a damp cloth or plastic wrap.
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