10
Method:
1Place all ingredients in the Mixing Bowl.
2Using the Beater Attachment, mix on speed 1 until light and
creamy.
3During mixing it may be necessary to stop the Mixer and scrape the
sides of the Mixing Bowl using a spatula a few times to make sure
all the ingredients are incorporated properly.
Ingredients:
•75g Butter
•500g Icing sugar
•Pinch of salt
•3-4 tbsp Milk
•1½ tsp Vanilla
Buttercream
Method:
1Heat oven to 190oC / Gas Mark 5. Grease two 8 inch sandwich tins
and line with non-stick baking paper.
2Cream the sugar and butter together in the Mixing Bowl using the
Beater.
3Add the eggs one by one, mixing after each addition. Use speed 1
initially then increase to speed 4. During mixing, it may be
necessary to stop the Mixer and scrape the sides of the bowl down
using a spatula.
3Add the flour and baking powder on speed 1, increase to speed 4
for 30 seconds. Slowly add the milk to the batter on speed 1 until
incorporated.
4Divide the mixture between the tins, smooth the surface with the
spatula or the back of a spoon, then bake for about 20 mins until
golden and the cake springs back when pressed. Turn out onto a
cooling rack and leave to cool completely.
5Attach the Whisk to the Mixer and whip the cream for around 3
minutes starting at speed 1 and increasing to full speed.
6Spread the jam over the bottom of one of the sponges, top with the
cream and sandwich the second sponge on top. Dust with a little
icing sugar before serving.
Ingredients:
•200g Caster sugar
•200g Softened butter, cut into
pieces
•4 Eggs, beaten
•200g Self-raising flour, sifted
•1 tsp Baking powder
•2tbsp Milk
For the filling:
•300ml Whipping cream
•1 Jar of strawberry jam,
(approximately 230g)
Victoria sandwich cake
Method:
1Place cream in the Mixing Bowl and insert the Whisk.
2Whip on speed 4-5 until the desired thickness is achieved.
(Guide time: 3-4 minutes). It may be necessary to stop the mixer
and scrape the sides of the bowl a few times to make sure all the
ingredients are incorporated.
Ingredients:
•200ml Whipping cream*
*Min - 200ml
*Max - 600ml
Whipped cream
Recipes
