Bread Rolls
1. Follow steps 1 to 5 in the White Bread recipe above.
2. Cut the dough into 12 portions and roll each portion into an even soft ball.
3. Place each ball of dough onto a baking tray lined with parchment paper.
Cover in plastic wrap and allow to double in size, about 20 – 40 minutes.
Brush with egg wash (a mixture of egg yolk and tepid water) and sprinkle
with a mixture of poppy and sesame seeds.
4. Bake at 400°F (200°C) for 15 – 20 minutes.
Vanilla Sponge Cake
4 eggs, at room temperature
2/3 cup (170 ml) superfine sugar
1/3 cup (85 ml) custard powder
1/2 tsp. (5 ml) vanilla extract
2/3 cup (170 ml) all-purpose flour
1 tsp (5 ml) baking powder
1. Grease and flour 2 - 8” (20 cm) cake pans. Preheat oven to 350°F
(180°C).
2. Insert whisk into mixer head. Place the egg whites and sugar in the
mixing bowl and start mixing on speed 9 – 10 for about 8 minutes or
until very thick and creamy.
3. Stop the mixer and remove the whisk from the mixer head.
4. Triple sift the dry ingredients. Insert the flat paddle beater and fold in the
sifted mixture on speed 1-2. Do not over fold as you will loose the air
bubbles.
5. Spoon the mixture evenly into the 2 prepared cake pans and bake for
approximately 15 minutes or until the sponge comes away from the sides
of the pan.
6. Once cooked run a knife around the sides of the cake. Turn onto a
cooling rack and gently tap the bottom of the pan to loosen the cake.
Allow the cake to cool before using.
7. To serve, cut the cut into two layers and spread with middle with jam or
whipped cream. Place the top layer on the cake. Top with sifted icing
sugar or more whipped cream. Cut into wedges and serve with
fresh berries.
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Booklet_KM-1078_ENG 7/3/08 2:44 PM Page 10
