16
SPEEDY BANANA LOAF
125g butter, melted
1
⁄
2
cup sugar
2 x 60g eggs
1 teaspoon vanilla essence
1 teaspoon grated lemon rind
2 ripe medium bananas, peeled and mashed
1
1
⁄
2
cups self-raising flour
1
⁄
2
cup milk
1. Cream butter and sugar in mixing bowl
on Speed 4 until light and fluffy.
2. Using Speed 1 add eggs one at a time
then gradually add vanilla, lemon rind
and mashed bananas.
3. Gradually add flour and milk alternately
then continue beating for 5 minutes.
4. Pour into a lightly greased and base-
lined 23cm loaf pan.
5. Bake in a moderate oven 180ºC for
25-30 minutes or until cooked and
golden brown.
6. Cool for 5 minutes, turn out and cool
on rack.
When cold, ice with Cream Cheese
Frosting.
CREAM CHEESE FROSTING
40g butter, softened
1
⁄
4
cup cream cheese, softened
1 teaspoon lemon juice
1 cup icing sugar, sifted
1. Cream butter, cream cheese and lemon
juice in mixing bowl on Speed 4 until
light and fluffy.
2. Using Speed 1, gradually add icing sugar
and mix until smooth.
3. Use as required.
NEVER FAIL PLAIN SPONGE
4 x 60g eggs, separated
1
⁄
4
cup caster sugar
1 cup self-raising flour
3 tablespoons water
1. Beat egg whites in mixing bowl on
Speed 5 until stiff peaks form.
2. Gradually add sugar and beat until thick
and glossy. Add egg yolks and beat well.
3. Sift flour.
4. Using Speed 1, gradually add flour and
water alternately, beat until smooth.
Do not overmix.
5. Divide mixture evenly between two
greased, floured and base-lined 20cm
cake pans.
6. Bake in a moderate oven 180ºC for
15-20 minutes or until cake springs
back when touched and comes away
slightly from sides.
7. Cool for 10 minutes, turn out and cool
on rack.
NOTE: Sponge cakes are best served on the day
made as they do not store well due to low fat
content.
17
BUTTERSCOTCH SELF SAUCING
PUDDING
Serves 2
50g butter, chopped
1
1
⁄
2
cups light brown sugar, firmly packed
3
⁄
4
cup self raising flour, sifted
1
⁄
2
teaspoon mixed spice
2
⁄
3
cup milk
30g butter, extra
1
⁄
4
cup sugar
1
⁄
4
cup water
2 tablespoons water, extra
1. Lightly grease (6 x 1 cup) capacity
ovenproof dishes with melted butter.
2. Cream butter and sugar in mixing bowl
on Speed 4 until light and creamy.
3. Using Speed 1, gradually add the flour
and mixed spice alternately with milk,
mix until smooth.
4. Pour mixture evenly into prepared
dishes.
5. Combine remaining butter, sugar and
water in small saucepan and bring to
the boil.
6. Reduce heat, simmer gently uncovered
until golden brown.
7. Remove from heat and carefully stir in 2
tablespoons of water until smooth, cool
slightly.
8. Pour mixture over each pudding.
9. Bake in a moderate oven 180ºC for 25
minutes or until cooked.
10. Loosen each pudding by running a
knife around the edge then carefully
invert dish on a serving plate.The
butterscotch sauce will pour over the
pudding as it is released from the dish.
Serve hot with clotted cream.
PAVLOVA
Serves 4-6
3 x 60g egg whites
3 tablespoons water
1 cup caster sugar
1 teaspoon white vinegar
1 teaspoon vanilla essence
3 teaspoons cornflour
Whipped cream and passionfruit pulp, for
serving
1. Line a baking tray with baking paper and
draw a 20cm circle in the middle.
2. Preheat oven at 150ºC.
3. Beat egg whites in mixing bowl on
Setting 5 until stiff peaks form.
4. Add water and continue beating.
Gradually add sugar until well combined.
5. Using Speed 3, add vinegar, vanilla and
cornflour.
6. Spread mixture into circle on prepared
bake paper. Smooth top surface and
sides of pavlova shape.
7. Bake in slow oven 150ºC for 45-50
minutes. Turn off oven and allow to
pavlova to cool in oven.
8. Carefully slide pavlova from bake paper
onto serving dish. Decorate with
whipped cream and drizzle with
passionfruit pulp.
