Food Mixer
STM 3620WH, STM 3621GR, STM 3622BL, STM 3623OR, STM 3624RD
STM 3625VT, STM 3626YL, STM 3627TQ, STM 3628RS
EN
EN-13
2015
07/2015
RECIPES
Sponge cake
4 eggs, separated egg whites from yolks
¼ of a cup of caster sugar
1 cup (150 g) of medium-fine flour with baking powder, sieved
3 tablespoons of water
•
Use the whisk A
2
.
•
Set the speed level to 6 and whisk up the egg whites into a thick foam . Reduce the speed level to
1 and slowly add sugar until the foam thickens and stops to be smooth .
•
Add the egg yolks and mix carefully .
•
Set the speed level to 1 and intermittently add flour and water . Whisk until the ingredients
combine .
•
Pour the dough into a pre-prepared greased and floured baking pan .
•
Bake in a preheated oven at 180 °C for approx . 20–25 minutes .
•
Allow the baked sponge cake to cool down on a metal rack .
Vanilla batter dough cake
125 g of butter, softened
¾ of a cup of caster sugar
1 teaspoon of vanilla essence
2 eggs
2 cups (300 g) of medium-fine flour with baking powder, sieved
¾ of a cup of milk
•
Use the beater A
3
.
•
Set the speed to 6 and beat the butter together with sugar until the mixture is fluffy and smooth .
•
Add the vanilla essence, eggs one after the other and beat them thoroughly .
•
Reduce the speed to 2 and slowly intermittently add flour and milk and beat until a smooth dough
forms .
•
Pour the dough into a pre-greased and floured baking pan with a diameter of 22 cm .
•
Bake in a preheated oven at 180 °C for approximately 45–50 minutes or until the dough is golden
in colour .
•
Allow the baked cake to cool down on a metal platter .
Butter biscuits (approx. 40 pcs)
125 g of butter, softened
¾ of a cup of caster sugar
1 teaspoon of vanilla essence
1 egg
2 cups (300 g) of medium-fine flour
1 teaspoon of baking powder
•
Use the beater A
3
.
•
Set the speed to 6 and beat the butter until smooth . Add sugar, vanilla essence and the egg . Beat
until a light smooth mixture is created .
•
Mix the flour and the baking powder .
