Loading ...
Loading ...
Loading ...
STEAMED VANILLA SPONGE WITH CUSTARD
Serves: 6 to 8
Ingredients:
250 g butter, Plus extra for greasing
250 g caster sugar
4 eggs
1 teaspoon vanilla extract
250 g flour
1 teaspoon baking powder
50 ml milk
Custard:
250 ml milk
2 egg yolks
25 g caster sugar
2 teaspoons cornflour
few drops vanilla extract
Method:
1. Butter a 1.5-litre pudding basin. To make the
sponge, cream the butter and the sugar in a
mixing bowl until pale and fluffy. Add the eggs,
one at a time, mixing well between each addition,
then add the vanilla extract. Stir the flour and
baking powder in the bowl and fold into the
sponge mixture. Finally, stir the milk into the
mixture. Fill the basin with the sponge mixture.
2. Fill water tank. Place basin on grill tray in lower
shelf position on Steam 1. The sponge pudding
will take 1½ to 2 hours cooking; the oven can
only be set to cook for a maximum 30 minutes
at a time. The water tank will need refilling every
30 minutes during the cooking time. Reset time
and fill water tank every 30 minutes.
To make the custard:
1. Bring the milk to the boil, this should take
2 minutes on the base of the oven and cook on
1000 W.
2. In a bowl, beat together the yolks, sugar,
cornflour and vanilla extract. Pour the scalded
milk over the egg mix and whisk well. Cook on
600 W for 1 minute, whisk, then cook for another
1 minute, the mix should have thickened. Serve
over the sponge.
Chiffon Cake
SMALL CAKES
Serves: 12 little cakes
Ingredients:
100 g butter, kept at room temperature
100 g sugar
2 eggs, beaten
100 g plain flour
5 g baking powder
Method:
1. Preheat the oven on Convection 170 °C with the
wire shelf in the lower shelf position.
2. Beat the butter and the sugar until a mousse-like
consistency is achieved. Add the eggs one at a
time, beating well after each egg is added. Mix in
the flour and baking powder. Fill individual paper
cases two thirds full with the mixture. Cook on
Convection 170 °C for 15-20 minutes.
CHIFFON CAKE
Serves: 21 cm Chiffon cake
Ingredients:
100 g plain flour (sieved)
¾ teaspoon baking powder (sieved)
4 egg white
3 egg yolk
100 ml coconut milk
20 g corn oil
120 g castor sugar
¾ teaspoon cream of tartar
¾ tablespoon pandan juice
a drop green colouring
Method:
1. Beat egg white for 30 seconds. Next add cream
of tartar and sugar, beat till stiff on high speed.
Leave aside.
2. Beat flour, baking powder, oil, coconut milk,
pandan juice, colouring and egg yolk for about 1
to 2 minutes, till smooth.
3. Slowly fold flour mixture into egg white.
4. Pour batter into a 21 cm chiffon cake tin, bake in
a preheated oven at 150 °C for about 1 hour by
lower shelves.
Note:
Do not grease tin before baking.
- 127 -
Cakes, Slices and Biscuits
F0003CH50QP.indd 127F0003CH50QP.indd 127 2020/7/16 15:15:022020/7/16 15:15:02
Loading ...
Loading ...
Loading ...