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Recipes
Recipes
Recipes continued
Classic Sponge Cake
Serves: 8
Preparation: 20 minutes
Cooking: 20 minutes
4 eggs
¾ cup caster sugar
1 cup wheaten cornflour
1 teaspoon cream of tartar
½ teaspoon bicarbonate of soda
1. Preheat oven to moderate
fan-forced).
and line two 22cm
round cake pans.
2. Place eggs in a small bowl. Using the
beaters, beat on High speed (5-6) until
thick and creamy (about 5 minutes).
Continue beating, gradually adding the
sugar until dissolved.
3. Sift flour, cream of tartar and bicarbonate
of soda twice onto baking paper. Sift into
egg mixture and use a large metal spoon to
fold until combined.
4.
mixture evenly among cake pans.
for about 20 minutes or until skewer
inserted into the centre comes out clean.
5. urn cakes immediately onto a baking paper
lined wire rack.
6. Serve cool sponges sandwiched together
with whipped cream and
with
icing sugar.
White Chocolate cheesecake
Serves: 10
Preparation: 30 minutes (plus refrigeration
time)
250g plain sweet biscuits
125g butter, melted
2 teaspoons gelatine
¼ cup water
375g cream cheese, softened
½ cup caster sugar
1 teaspoon vanilla extract
300ml thickened cream
150g white chocolate, melted
garnish
1. Grease and line a 22cm spring form tin
with baking paper.
2. Place biscuits in a food processor. Process
until fine. Add melted butter. Process until
combined. Press mixture onto the base
of the prepared tin. Refrigerate for 30
minutes.
3. Sprinkle gelatine over water in a heatproof
simmering water. Stir until gelatine
dissolves. Cool slightly.
4. Place cream cheese, sugar and vanilla
extract in a large bowl. Using the beaters,
(4-5) and beat until smooth.
combined. Add chocolate and gelatine
mixture into prepared tin. Refrigerate
overnight or until firm.
6. Serve garnished with mixed berries and
grated chocolate.
Recipes continued
Classic Sponge Cake
Serves: 8
Preparation: 20 minutes
Cooking: 20 minutes
4 eggs
¾ cup caster sugar
1 cup wheaten cornflour
1 teaspoon cream of tartar
½ teaspoon bicarbonate of soda
1. Preheat oven to moderate
fan-forced).
and line two 22cm
round cake pans.
2. Place eggs in a small bowl. Using the
beaters, beat on High speed (5-6) until
thick and creamy (about 5 minutes).
Continue beating, gradually adding the
sugar until dissolved.
3. Sift flour, cream of tartar and bicarbonate
of soda twice onto baking paper. Sift into
egg mixture and use a large metal spoon to
fold until combined.
4.
mixture evenly among cake pans.
for about 20 minutes or until skewer
inserted into the centre comes out clean.
5. urn cakes immediately onto a baking paper
lined wire rack.
6. Serve cool sponges sandwiched together
with whipped cream and
with
icing sugar.
White Chocolate cheesecake
Serves: 10
Preparation: 30 minutes (plus refrigeration
time)
250g plain sweet biscuits
125g butter, melted
2 teaspoons gelatine
¼ cup water
375g cream cheese, softened
½ cup caster sugar
1 teaspoon vanilla extract
300ml thickened cream
150g white chocolate, melted
garnish
1.Grease and line a 22cm spring form tin
with baking paper.
2.Place biscuits in a food processor. Process
until fine. Add melted butter. Process until
combined. Press mixture onto the base
of the prepared tin. Refrigerate for 30
minutes.
3.Sprinkle gelatine over water in a heatproof
simmering water. Stir until gelatine
dissolves. Cool slightly.
4.Place cream cheese, sugar and vanilla
extract in a large bowl. Using the beaters,
(4-5) and beat until smooth.
combined. Add chocolate and gelatine
mixture into prepared tin. Refrigerate
overnight or until firm.
6.Serve garnished with mixed berries and
grated chocolate.
Recipes continued
Chocolate mousse
Serves: 8
Preparation: 20 minutes
300ml thickened cream
3 eggs, separated
2 tablespoons caster sugar
200g dark chocolate, chopped
30g unsalted butter, chopped
Whipped cream and extra chocolate to
garnish
1. Place cream in a bowl. Using the beaters,
beat on High speed (5-6) until soft peaks
form.
2. Place egg whites in a clean bowl. Using the
whisk, beat on High speed (5-6) until soft
peaks form. Add sugar and beat until sugar
dissolves.
3. Place chocolate in a heatproof bowl. Place
bowl over a saucepan of simmering water.
Stir with a metal spoon until melted.
Remove from heat, add butter and stir until
melted.
4. Add egg yolks and stir until smooth.
5. Fold cream and egg whites into chocolate
mixture in two batches.
6. Spoon mixture into 8 serving glasses. Cover
and refrigerate overnight.
7. Serve with extra whipped cream and garnish
with shaved chocolate.
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