Salton KM1390 Instruction booklet - page 9
9
RECIPES
Vanilla Sponge Cake
3 eggs
room temperature and separated
¾ cup (175 ml)
Icing sugar
1 vanilla bean
split and seeds removed
1 cup (250 ml)
self raising fl our, sifted
3 tbsp. (45 ml)
water
1. Grease and fl our a 8“ (20 cm) cake tin. Preheat oven to 350°F
(180°C).
2. Place the egg whites in the mixing bowl. Using high speed, beat until
soft peaks form.
3. Add icing sugar and beat on Speed 3 until the mixture is thick and
shiny. Beat in the egg yolks and vanilla. Continue mixing until the
mixture is well combined.
4. Remove the bowl and use a spatula to fold in the fl our and water.
Combine the mixture well but do not over mix.
5. Pour the mixture into the greased cake tin and bake for 20 – 25
minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and cool at room temperature.
6. Run a knife around the edges of the cake pan. Turn the cake onto a
rack and tap the bottom of the pan lightly to release the cake. Cool
before using.
7. Spread with your favourite frosting or whipped cream and top with
fresh berries.
Butter Cake
4 ozs. (125g)
Butter
4 drops
Vanilla
¼ cup (60 ml)
Icing sugar
2
Eggs
2 cups (500 ml)
Self raising fl our
1 cup (250 ml)
Milk
1. Preheat the oven to 350° F (180°C) and grease an 8“ (20cm) round
cake pan.
Salton_KM1390_InstructionBooklet_E.indd 9
Salton_KM1390_InstructionBooklet_E.indd 9
13-05-15 9:59 AM
13-05-15 9:59 AM