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RECIPES
BASIC BUTTER CAKE
INGREDIENTS
1 stick butter, softened
¾ cup bakers sugar
½ teaspoon vanilla essence
2 eggs
2 cups/300g self-rising flour, sifted
½ cup/125ml milk
1 quantity Vanilla Icing
METHOD
1. Using the beater attachments, select
speed 2 and cream butter and sugar
until soft.
2. Add vanilla then gradually add eggs
one at a time, beating well after each
addition.
3. Lightly fold flour and milk alternately
into prepared mixture to form a
smooth consistency.
4. Spoon mixture into a well greased 9
inch (23cm) loaf pan.
5. Bake in a moderate oven 350ºF (180ºC)
for 45 minutes until golden brown.
6. Turn onto a wire rack to cool.
VANILLA ICING
INGREDIENTS
1 tablespoon butter, softened
1 cup powdered sugar
1 teaspoon vanilla essence
1-2 tablespoons warm milk
METHOD
1. Combine butter, powdered sugar, vanilla
and milk in a small mixing bowl.
2. Using the beater attachments, select
speed 2 and cream butter until soft..
CHOCOLATE SPONGE
INGREDIENTS
4 eggs, separated
¾ cup bakers sugar
1 cup/150g self-rising flour, sifted
2oz/50g cup melted chocolate
3 tablespoons water
Filling
1 cup thickened cream
½ teaspoon cocoa
2 teaspoons honey
METHOD
1. Place egg whites into a small, clean and
dry bowl. Using the whisk attachment,
select speed 13, beat until soft peaks
form.
2. Gradually add sugar and beat until thick
and glossy.
3. Add egg yolks and beat well, fold in flour,
alternately with chocolate and water.
4. Divide mixture and pour evenly into two
greased and lightly flour-dusted 8 inch
(20cm) springform pans.
5. Bake in a moderate oven 350ºF (180ºC)
for 12 minutes or until sponge springs
back when touched.
6. Cover wire rack with baking paper
and turn out cakes onto baking paper.
Turn cakes over and place onto wire
racks to cool.
7. Place cream, cocoa and honey into a
small bowl. Thoroughly clean and dry
the whisk attachment then select speed
3. Whip until soft peaks form and the
mixture is a spreadable consistency.
Decorate as desired.
BHM500XL_IB_A10.indd 23 17/09/10 11:07 AM