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Food Mixer
STM 3620WH / STM 3621GR / STM 3624RD
EN
EN-13
2021 05/2021
RECIPES
Sponge cake
4 eggs, separated egg whites from yolks
¼ of acup of caster sugar
1 cup (150 g) of medium-ne our with baking powder, sieved
3 tablespoons of water
• Use the whisk A2.
• Set the speed level to 6 and whisk up the egg whites into athick foam. Reduce the speed level to 1 and slowly
add sugar until the foam thickens and stops to be smooth.
• Add the egg yolks and mix carefully.
• Set the speed level to 1 and intermittently add our and water. Whisk until the ingredients combine.
• Pour the dough into apre-prepared greased and oured baking pan.
• Bake in apreheated oven at 180 °C for approx. 20–25 minutes.
• Allow the baked sponge cake to cool down on ametal rack.
Vanilla batter dough cake
125 g of butter, softened
¾ of acup of caster sugar
1 teaspoon of vanilla essence
2 eggs
2 cups (300 g) of medium-ne our with baking powder, sieved
¾ of acup of milk
• Use the beater A3.
• Set the speed to 6 and beat the butter together with sugar until the mixture is uy and smooth.
• Add the vanilla essence, eggs one after the other and beat them thoroughly.
• Reduce the speed to 2 and slowly intermittently add our and milk and beat until asmooth dough forms.
• Pour the dough into apre-greased and oured baking pan with adiameter of 22 cm.
• Bake in apreheated oven at 180 °C for approximately 45–50 minutes or until the dough is golden in colour.
• Allow the baked cake to cool down on ametal platter.
Butter biscuits (approx. 40 pcs)
125 g of butter, softened
¾ of acup of caster sugar
1 teaspoon of vanilla essence
1 egg
2 cups (300 g) of medium-ne our
1 teaspoon of baking powder
• Use the beater A3.
• Set the speed to 6 and beat the butter until smooth. Add sugar, vanilla essence and the egg. Beat until alight
smooth mixture is created.
• Mix the our and the baking powder.
• Set the speed to 2 and gradually add the our until everything is properly combined into asingle mass. Do not,
however, beat for too long.
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