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Cakes and sponges
continued
Rich chocolate spice cake
250g butter, chopped
250g dark chocolate, chopped
1 cup (150g) self raising flour
1 cup (150g) plain flour
¼ cup cocoa
1 teaspoon bicarbonate of soda
2 tablespoons garam marsala
2 cups caster sugar
4 x 60g eggs
150ml buttermilk
1. Melt butter and chocolate in a saucepan over a
low heat, stirring constantly until smooth.
Remove from heat and keep warm.
. Assemble Mixer using flat beater.
3. Sift flours, cocoa, soda and garam marsala into the
mixing bowl.
. Using speed 1, stir in sugar, increase to speed ,
continue mixing and gradually add the eggs and
buttermilk. Do not over mix.
. Using speed 1, stir in chocolate butter mixture
until just combined.
. Pour the mixture into a lightly greased, base and
side lined deep cm round cake pan.
. Bake in a preheated 10ºC oven for 1¾- hours or
until set and cooked when tested.
8. Allow the cake to cool completely in the cake pan
before turning out onto wire rack.
Dust top of cake with stripes of icing sugar and
cocoa or cover with creamy chocolate glaze
(Recipe page R0).
R1
BEM400_BEM400S_BOOKLET.indd 16-17
Never fail plain sponge
4 x 60g eggs, separated
¼ cup caster sugar
1 cup (150g) self raising flour, sifted
3 tablespoons water
1. Assemble Mixer using wire whisk.
. Using speed , beat egg whites until stiff peaks
form. Continue beating and gradually add sugar
until thick and glossy.
3. Add egg yolks and beat well.
. Reduce to speed 1, fold in flour and water
alternately. Mix to combine.
. Divide mixture evenly between two lightly
greased and base lined 0cm cake pans.
. Bake in preheated 180ºC oven for 1 minutes or
until cake springs back when touched and comes
away slightly from side of pan.
. Turn sponges out to cool on a wire rack covered
with baking paper.
Spread top of one sponge cake with Chocolate praline
cream (Recipe page R0), place other sponge cake on
top and lightly dust with icing sugar.
Desserts and sweets
Baked Portuguese tart
4-6
1 quantity Rough puff pastry
(Recipe page R22)
4 x 60g eggs
¼ cup caster sugar
1 tablespoon corn flour
1½ cups warm milk
1-2 tablespoons melted butter
1 tablespoon caster sugar, extra
1. Roll pastry to cover base and sides of 3cm oven
proof pie plate, allowing pastry to overlap edge
slightly.
. Blind bake the pastry base in a preheated oven
00ºC for 1 minutes or until light golden.
3. Assemble Mixer using wire whisk.
. Using speed 3, beat the eggs and sugar until light
and fluffy.
. Blend corn flour into warm milk.
. Reduce Mixer to speed 1, blend milk mixture with
egg mixture.
. Place pie plate onto an oven tray and pour custard
into prepared pastry case. Brush pastry edge with
melted butter and sprinkle edge lightly with
caster sugar.
8. Bake in a preheated 0ºC oven for 10 minutes,
reduce heat to 180ºC for 0 minutes or until
custard is set. Serve warm.
Profiteroles
20
1 quantity Choux pastry (Recipe page R21)
1 quantity Chocolate praline cream (Recipe page R20)
1 quantity Creamy chocolate glaze (Recipe page R20)
1. Split choux pastry puffs almost in half, remove
any soft centres.
. Fill empty puff centres with chocolate praline
cream and press to close.
3. Place puffs onto a wire rack and drizzle with
creamy chocolate glaze.
Allow glaze to set before serving.
12/6/08 3:06:47 PM
R1
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