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Anleitung Zusammenfassung
Recipes
ingredients
Cookies
Makes 12 Cookies
1. Preheat oven on FAN-ASSISTED STATIC 170 - 180°C.
Basic Cookie Dough:
2. Cream together the butter and sugar until pale then beat in the egg.
100 g butter
100 g caster sugar
3. Mix in the flour until well combined and if using add the chocolate.
1 egg, beaten
4. Place walnut-sized spoonful’s of dough well apart on a greased
175 g plain flour
baking sheet, flatten slightly with a fork.
Variation:
5. Place in oven and cook on FAN-ASSISTED STATIC 170 - 180°C.
Chocolate Chunk
for 15 - 20 mins or until golden.
75 g white chocolate,
chopped
6. Remove from the Oven trays and allow to cool on a wire rack.
75 g dark chocolate,
chopped
Dish: Baking sheets,
greased
Accessories: Oven tray
and Deep oven tray,
greased (runner 2&4)
ingredients
Light Sponge Cake
Makes 1 cake
1. Preheat oven on CIRCULAR 150 - 160°C with the Wire rack in
175 g butter
position.
175 g caster sugar
3 eggs, beaten
2. Cream together butter and sugar until light and fluffy.
175 g self raising flour
3. Add the eggs a little at a time, beating well after each addition. Add
5 ml vanilla essence
the vanilla essence and beat well.
Dish: 20 cm cake tins,
4. Fold in the flour, using a metal spoon.
greased and lined
5. Spoon the mixture into the tins and level with a knife.
Accessories: Wire rack
(runner 2)
6. Place the tin in the centre of the Wire rack. Cook on CIRCULAR
150 - 160°C for 45 - 50 mins, or until golden and spongy to touch.
ingredients
Small Cakes
Makes 24 cakes
1. Preheat oven on FAN-ASSISTED STATIC 170 - 180°C with Oven
For Small cakes refer to
trays in position.
“Light Sponge Cake” above
for ingredients and method to
2. Follow steps above to produce a light sponge cake mixture.
make the cake batter
3. Fill the paper cases two thirds full with mixture.
Frosting:
4. Cook on FAN-ASSISTED STATIC 170 - 180°C for 25 - 35 mins, or
140 g butter, softened
until golden and firm to touch.
280 g icing sugar
1-2 tbsp milk
Frosting:
few drops food colouring
1. Beat the butter in a large bowl until soft.
(optional)
2. Add half of the icing sugar and beat until smooth.
Dish: 2 x 12 hole bun tins
3. Add the remaining icing sugar and one tablespoon of the milk
24 paper cake cases
and beat the mixture until creamy and smooth. Beat in the milk, if
Accessories: Oven tray and
necessary, to loosen the mixture.
Deep oven tray
(runner 2&4)
4. If using, stir in the food colouring until well combined and even.
Divide the mixture evenly between the cakes.
5. Ensure cakes are completely cooled before topping with frosting.
34 EN
35
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