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99
ingredients
Serves 6-8
175 g butter or margarine
175 g caster sugar
3 medium eggs
175 g self raising our
Dish: 1 x large Pyrex® bowl,
2 x 18 cm round cake tins, greased
and lined
Accessory: Square Panacrunch Pan
Fill water tank
1. In a large Pyrex® bowl, cream butter and sugar until pale and
uffy. Add the eggs a little at a time beating well after each
addition. Fold in half the our, using a metal spoon, then fold
in the remaining our. Spoon the mixture into the tins and level
with a knife.
2. Preheat oven on OVEN 180 °C. Place one tin on the Square
Panacrunch Pan in the lower position. Cook on OVEN
180 °C for 20 minutes or until cooked. Add STEAM SHOT for
3 minutes 2/3rds of the way through cooking time. Repeat
cooking with the second sponge.
3. Sandwich together with cream and jam and dust with icing
sugar or with a lling of your choice
Victoria sandwich
Desserts
ingredients
Serves 8
3 medium eggs, beaten
125 g caster sugar
125 g plain our
Filling
jam or cream to ll
Dish: 1 x medium Pyrex® bowl,
1 x 26 cm x 16 cm cake tin, greased
and lined
Accessory: Square Panacrunch Pan
1. Whisk eggs and sugar together in a medium Pyrex® bowl until
pale and creamy, and mixture leaves a trail on the surface
when the whisk is lifted. Carefully fold in half of the sifted our,
and then fold in the other half. Fold in 15 ml (1 tbsp) of hot
water. Pour into the tin, tip the tin to allow mixture to run into
corners.
2. Preheat oven on OVEN 200 °C. Place tin on the Square
Panacrunch Pan in the lower shelf position and cook on OVEN
200 °C for 10 minutes, or until cooked.
3. Place sheet of greaseproof paper on a damp tea towel and
dredge paper with caster sugar. Quickly turn the Swiss roll
out onto the greaseproof and carefully remove the baking
parchment. Spread with jam or desired lling. Roll up from
short side with the aid of the greaseproof paper.
Swiss roll
ingredients
Serves 8
225 g self raising our
pinch salt
1 tsp (5 ml) baking powder
50 g butter
25 g caster sugar
50 g sultanas
5 tbsp (75 ml) milk
1 medium egg, beaten to glaze
Dish: 1 x large Pyrex® bowl
Accessory: Square Panacrunch Pan
1. In a large Pyrex® bowl, sift the our, salt and baking powder
together. Rub in butter until the mixture resembles ne
breadcrumbs. Add sugar and sultanas. Make a well in the
centre and stir in enough milk to form a soft dough. Knead
lightly. Pat out to 2 cm thick and cut into rounds with a 5 cm
cutter.
2. Preheat oven on OVEN 210 °C. Line the Square Panacrunch
Pan with a square of greaseproof paper. Place the rounds on
the Square Panacrunch Pan and brush with beaten egg. Place
the Square Panacrunch Pan in the lower shelf position. Cook
on OVEN 210 °C for 12-15 minutes or until cooked and golden
brown.
Fruit scones
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