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1110
Recipes
Recipes continued
Classic Sponge Cake
Serves: 8
Preparation: 20 minutes
Cooking: 20 minutes
4 eggs
¾ cup caster sugar
1 cup wheaten cornflour
1 teaspoon cream of tartar
½ teaspoon bicarbonate of soda
1. Preheat oven to moderate
fan-forced).
and line two 22cm
round cake pans.
2. Place eggs in a small bowl. Using the
beaters, beat on High speed (5-6) until
thick and creamy (about 5 minutes).
Continue beating, gradually adding the
sugar until dissolved.
3. Sift flour, cream of tartar and bicarbonate
of soda twice onto baking paper. Sift into
egg mixture and use a large metal spoon to
fold until combined.
4.
mixture evenly among cake pans.
for about 20 minutes or until skewer
inserted into the centre comes out clean.
5. urn cakes immediately onto a baking paper
lined wire rack.
6. Serve cool sponges sandwiched together
with whipped cream and
with
icing sugar.
White Chocolate cheesecake
Serves: 10
Preparation: 30 minutes (plus refrigeration
time)
250g plain sweet biscuits
125g butter, melted
2 teaspoons gelatine
¼ cup water
375g cream cheese, softened
½ cup caster sugar
1 teaspoon vanilla extract
300ml thickened cream
150g white chocolate, melted
garnish
1. Grease and line a 22cm spring form tin
with baking paper.
2. Place biscuits in a food processor. Process
until fine. Add melted butter. Process until
combined. Press mixture onto the base
of the prepared tin. Refrigerate for 30
minutes.
3. Sprinkle gelatine over water in a heatproof
simmering water. Stir until gelatine
dissolves. Cool slightly.
4. Place cream cheese, sugar and vanilla
extract in a large bowl. Using the beaters,
(4-5) and beat until smooth.
combined. Add chocolate and gelatine
mixture into prepared tin. Refrigerate
overnight or until firm.
6. Serve garnished with mixed berries and
grated chocolate.
Recipes continued
Classic Sponge Cake
Serves: 8
Preparation: 20 minutes
Cooking: 20 minutes
4 eggs
¾ cup caster sugar
1 cup wheaten cornflour
1 teaspoon cream of tartar
½ teaspoon bicarbonate of soda
1. Preheat oven to moderate
fan-forced).
and line two 22cm
round cake pans.
2. Place eggs in a small bowl. Using the
beaters, beat on High speed (5-6) until
thick and creamy (about 5 minutes).
Continue beating, gradually adding the
sugar until dissolved.
3. Sift flour, cream of tartar and bicarbonate
of soda twice onto baking paper. Sift into
egg mixture and use a large metal spoon to
fold until combined.
4.
mixture evenly among cake pans.
for about 20 minutes or until skewer
inserted into the centre comes out clean.
5.
urn cakes immediately onto a baking paper
lined wire rack.
6. Serve cool sponges sandwiched together
with whipped cream and
with
icing sugar.
White Chocolate cheesecake
Serves: 10
Preparation: 30 minutes (plus refrigeration
time)
250g plain sweet biscuits
125g butter, melted
2 teaspoons gelatine
¼ cup water
375g cream cheese, softened
½ cup caster sugar
1 teaspoon vanilla extract
300ml thickened cream
150g white chocolate, melted
garnish
1.Grease and line a 22cm spring form tin
with baking paper.
2.Place biscuits in a food processor. Process
until fine. Add melted butter. Process until
combined. Press mixture onto the base
of the prepared tin. Refrigerate for 30
minutes.
3.Sprinkle gelatine over water in a heatproof
simmering water. Stir until gelatine
dissolves. Cool slightly.
4.Place cream cheese, sugar and vanilla
extract in a large bowl. Using the beaters,
(4-5) and beat until smooth.
combined. Add chocolate and gelatine
mixture into prepared tin. Refrigerate
overnight or until firm.
6.Serve garnished with mixed berries and
grated chocolate.
Recipes
Recipes continued
Chocolate mousse
Serves: 8
Preparation: 20 minutes
300ml thickened cream
3 eggs, separated
2 tablespoons caster sugar
200g dark chocolate, chopped
30g unsalted butter, chopped
Whipped cream and extra chocolate to
garnish
1. Place cream in a bowl. Using the beaters,
beat on High speed (5-6) until soft peaks
form.
2. Place egg whites in a clean bowl. Using the
whisk, beat on High speed (5-6) until soft
peaks
form. Add sugar and beat until sugar
dissolves.
3. Place chocolate in a heatproof bowl. Place
bowl over a saucepan of simmering water.
Stir with a metal spoon until melted.
Remove from heat, add butter and stir until
melted.
4. Add egg yolks and stir until smooth.
5. Fold cream and egg whites into chocolate
mixture in two batches.
6. Spoon mixture into 8 serving glasses. Cover
and refrigerate overnight.
7. Serve with extra whipped cream and garnish
with shaved chocolate.
99
Recipes continued
Chocolate Chip Cookies
Makes: about 30
Preparation: 15 minutes
Cooking: 10-15 minutes per batch
125g butter, softened
½ cup firmly packed brown sugar
½ cup caster sugar
1 teaspoon vanilla extract
1 egg
1 ¾ cup self raising flour
1 cup choc chips
1.Preheat oven to moderate (180°C/160
fan-forced). Grease and line baking trays
with baking paper.
2.Place butter, sugars and vanilla in a bowl.
Using the beaters, beat on Low speed
(1-2) until combined. Increase speed to
Medium/High (4-5) and beat until light and
creamy.
3.Add egg and beat until combined. Reduce
speed to Low (1-2). Add flour and
chocolate chips. Beat until combined.
4.Roll tablespoons of mixture into balls and
place onto prepared trays. Press lightly
with the back of a fork. Ensure that
the cookies are well spaced to allow for
spreading.
5.Bake cookies in batches for about 10 -1
5
minutes or until golden. Cool on trays.
Meringue kisses
Makes: about 24
Preparation: 30 minutes
Cooking: 30 minutes
1 egg white
¼ cup caster sugar
½ teaspoon white vinegar
2 teaspoons icing sugar
Whipped cream, to serve
1. Preheat oven to very slow (120°C/100°
C
fan-forced).
Grease baking trays and dus
t
with
corn flour. Shake off excess.
2. Place egg white in a small bowl. Using the
whisks,
beat on High speed (5-6) until soft
peaks form. Gradually add the caster sugar
and vinegar. Continue beating until sugar
dissolves. Fold in sifted icing sugar
.
3. Spoon
the mixture into a piping bag fitte
d
with a small star shaped nozzle. Pipe
small
meringues (about 1.5cm) onto th
e
pre
pared baking trays.
4. Bake for about 30 minutes or until cris
p
and dry. Co
ol meringues on trays.
5. Sandwich cooled meringues with chantilly
cream or a basic buttercream (recipe on
page 12).
Tip
: If you do
not have a piping bag, use two
teaspoons to spoon rounds of meringue
mixture onto prepared trays.
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