
9
sponge mixture (basic recipe)
beater
500g plain flour
250g soft butter or margarine
250g sugar
2 drops vanilla essence
4 eggs
1 tbsp baking powder
125ml milk
pinch of salt
Grease and line a deep 23cm (9”) round cake tin. Preheat the oven to 190°C/375°F/gas 5. Put
everything into the bowl, mix at speed 1 for 30 seconds, then at speed 3 for 3 minutes, till
combined. Pour the mixture into the cake tin, and bake in the centre of the oven for 50-60
minutes. Before removing the cake from the oven, test to see if it’s done. Pierce the centre of the
cake with a cocktail stick. If no mixture sticks to it, the cake is cooked. Turn the cake on to a wire
tray and allow to cool.
You may vary the basic recipe by adding 100g raisins, chopped nuts, or grated chocolate.
walnut and ricotta cake
beater, then whisk
150g butter, softened
150g caster sugar
5 eggs, separated
grated rind of 1 lemon
150g ricotta cheese
50g plain flour
1 tsp vanilla extract
100g walnut pieces, chopped and toasted under the grill
topping
2 tbsp brandy
50g plain chocolate, grated
extra handful walnut pieces
Grease and line a deep 23cm (9”) round cake tin. Preheat the oven to 190°C/375°F/gas 5. Fit the
beater. Put the butter and half the sugar in the bowl and cream at speed 3 for a few minutes, till
light and fluffy. Add the egg yolks, lemon rind, cheese, flour and walnuts, mix for a few seconds,
till combined. Transfer to a large bowl, and set aside.
Clean the bowl, and fit the whisk.
Whisk the egg whites at speed 4 till fairly stiff, then turn to speed 3 and whisk in the remaining
sugar. Remove the bowl from the mixer. Using a large metal spoon, fold the stiff egg whites into
the cheese mixture. Pour into the baking tin and cook for 25-30 minutes till risen and firm.
Remove from the oven and drizzle with the brandy Leave the cake to cool in the tin. When cool,
top with grated chocolate and walnuts.
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