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45
RECIPES
PAVLOVA
Serves 8
INGREDIENTS
4 egg whites (150g)
1 cup (220g) caster sugar
300ml carton cream
Fresh berries, to serve
Fresh passionfruit pulp, to serve
METHOD
1. Preheat oven to 140°C no fan (120°C
with fan). Mark a 20cm circle onto a
sheet of baking paper. Turn paper over
and place onto a greased baking tray.
2. Assemble mixer using the whisk
attachment. Add egg whites to mixer
bowl. Slowly turn mixer to AERATE/
WHIP setting and whisk until soft
peaks form.
3. Gradually add sugar making sure sugar
is dissolved between each addition. This
can take about 10 minutes.
4. Spoon meringue onto paper within
the circle; use a spatula to shape into
a dome shape.
5. Place in oven and bake for about 1 hour
or until dry then turn oven off and allow
pavlova to cool completely in oven with
door slightly ajar.
6. Once cool, assemble mixer using
the whisk attachment. Add cream
to mixer bowl. Slowly turn mixer to
CREAM/BEAT setting for about 1–2
minutes or until just thickened. Spread
over pavlova and top with berries
and passionfruit.
CHOCOLATE CAKE
Serves 10
INGREDIENTS
4 egg whites (150g)
200g good quality dark chocolate
200g butter, softened
1 cup (220g) caster sugar
1 teaspoon vanilla extract
2 eggs
1 ½ cups self-raising flour
¼ cup cocoa powder
1 ¼ cups buttermilk
METHOD
1. Preheat oven to 180°C no fan (160°C
with fan). Grease and line base and sides
of a 22cm cake pan with baking paper.
2. Melt chocolate in a heatproof bowl over
hot water. Set aside.
3. Assemble mixer using scraper beater.
Add butter, sugar and vanilla in mixer
bowl. Slowly turn mixer to CREAM/
BEAT setting; beat for 1–2 minutes or
until pale and creamy. Add eggs one and
at time, beat until combined. Add melted
chocolate and mix until combined.
4. Reduce speed to KNEAD/FOLD
setting; add sifted dry ingredients
and buttermilk in two batches. Spoon
mixture into prepared pan and bake for
about 1 hour and 10 minutes or until
a wooden skewer inserted into centre
comes out clean.
5. Allow cakes to cool in pan for 5 minutes
before transferring to a wire rack to
cool completely.
6. Serve cake with chocolate ganache on
page 49.
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