Breville donna hay BEM800DH, Инструкция пользователя

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basic vanilla butter cake
125g butter, softened
1 teaspoon vanilla extract
1 cup (220g) caster sugar
3 eggs
1½ cups (225g) plain flour, sifted
½ teaspoon baking powder, sifted
¼ teaspoon bicarbonate of soda
½ cup milk (125ml)
1 quantity basic icing (page 51)
Preheat the oven to 150ºC. Place the butter,
vanilla, sugar, eggs, flour, baking powder,
bicarbonate of soda and milk into the
bowl of the mixer and beat with the beater
attachment until combined and just smooth.
Spoon the mixture into a 20cm round cake
tin lined with non-stick baking paper and
bake for 1 hour 5 minutes or until cooked
when tested with a skewer. Cool in the tin
for 10 minutes then turn out onto a wire
rack. Serve plain or spread with basic icing.
Serves 8–10.
butter cake variations
orange butter cake
Add 2 tablespoons finely grated orange rind
when beating the butter and sugar together.
lemon butter cake
Add 1½ tablespoons finely grated lemon rind
when beating the butter and sugar together.
cinnamon butter cake
Add 1 teaspoon ground cinnamon when
beating the butter and sugar together.
coffee butter cake
Dissolve 2 tablespoons instant coffee
granules or powder in 1 tablespoon boiling
water. Add coffee mixture when beating
the butter and sugar together.
sultana butter cake
Add ¾ cup sultanas when adding the flour
to the recipe.
C a k E S + C U p C a k E S
basic chocolate cake
375g butter, softened
1½ cups (260g) brown sugar
3 eggs
2 cups (300g) plain flour, sifted
2 teaspoons baking powder
¾ cup (75g) cocoa, double sifted
¾ cup (185ml) milk
1 quantity chocolate glaze (page 51)
Preheat the oven to 160ºC. Place the butter
and sugar into the bowl of the mixer
and beat with the beater attachment for
6–8 minutes or until light and creamy.
Gradually add the eggs and beat well. Fold
through the flour, baking powder and cocoa
and stir in the milk. Spoon the mixture into
a 22cm round cake tin lined with non-stick
baking paper and bake for 1 hour 10 minutes
or until cooked when tested with a skewer.
Cool in the tin for 10 minutes then turn out
onto a wire rack. Ice with chocolate glaze.
Serves 8–10.
coconut cupcakes
125g butter, softened
¾ cup (165g) caster sugar
1 teaspoon vanilla extract
2 eggs
1¼ cups (185g) plain flour, sifted
1 teaspoon baking powder, sifted
½ cup (40g) desiccated coconut
½ cup (125ml) milk
shredded coconut, for rolling
1 quantity butter cream frosting (page 51)
Preheat oven to 160ºC. Place the butter,
sugar and vanilla into the bowl of the mixer
and beat with the beater attachment for
6–8 minutes or until light and creamy.
Gradually add the eggs and beat well. Add
the flour, baking powder, dessicated coconut
and milk and beat until well combined.
Spoon into 12 x ½ cup-capacity (125ml)
muffin tins lined with cupcake papers.
Bake for 18–20 minutes or until cooked when
tested with a skewer. Cool on wire racks.
Spread frosting onto the cupcakes with a
palette knife to form a cone shape. Roll the
icing in shredded coconut to coat. Makes 12.
C a k E S + C U p C a k E S