Sunbeam Beatermix Pro JM5900, User Manual

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Recipes Recipes
Pavlova
4 egg whites
1 cup castor sugar
2 teaspoons vinegar
3 teaspoons cornflour
½ teaspoon vanilla extract
1. Preheat oven to 120°C. Grease and flour
20cm round tray.
2. Using a clean, dry bowl whip the egg
whites until stiff on “HI” speeds.
3. Gradually add the sugar, a teaspoon at
a time to start. Beat well between each
addition. As mixture thickens add the
sugar more quickly. This should take
approximately 5-8 minutes mixing time.
4. Reduce speed to 1 and fold through
vinegar, cornflour and vanilla. Continue
mixing until mixture is stiff and glossy,
approximately 2-3 minutes.
5. Spread half pavlova onto a prepared tray.
Pipe the remaining mixture to form a
border.
6. Bake for 1¼ - 1½ hours. If able, turn
oven off and allow to cool in oven
overnight or for a few hours.
Serving suggestion:
Decorate as desired. Fresh cream and lots of
fresh berries is my favourite. Sprinkled with
icing sugar to finish off.
Fluffy Butter Frosting
¹⁄³ cup butter or margarine
4 cups pure icing sugar
pinch salt
3-4 tablespoons milk
1½ teaspoon vanilla
1. Place all ingredients into a 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
1. Place all ingredients into a small
saucepan. Stir over medium heat until
sugar has dissolved, approximately 2
minutes.
2. Brush warm on top of baked sweet goods.
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13
Vanilla Bean Sponge
Prep time: 30 minutes
Cooking time: 15 minutes
Makes 1x20cm sponge
3 eggs, room temperature & separated
¾ cup caster sugar
1 vanilla bean, split and seeds removed
1 cup self raising flour, sifted
1. Grease and flour a 20cm cake tin.
Preheat oven to 180°C.
2. In a mixing bowl, place the egg whites.
Beat until soft peaks form, using high
‘HI’ speeds.
3. Add caster sugar and beat until mixture
is thick and glossy. Beat in the egg yolks
and vanilla, continue mixing until the
mixture is well combined.
4. Stop the mixer and remove beaters. Using
a large metal spoon or a plastic spatula
fold in the flour and 3 tablespoons of
water. Make sure the mixture is well
combined and take care not to over beat
as you will lose the air bubbles and the
mixture will be flat and tough.
5. Spoon the mixture evenly into the greased
tin and bake for 20-25 minutes or until
a skewer is inserted in the centre and it
comes out clean.
6. 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.
Note: If you do not have vanilla beans use a
vanilla extract or essence remembering that
the extract is concentrated so only use a drop.
Serving suggestion:
When 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 1 cake. Sift with icing
sugar for a plain effort or use more whipped
cream and top with fresh berries.
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