Cakes – Sunbeam 12-Speed Electronic MIXMASTER User Manual

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BASIC MUFFINS BATTER

cups purpose

cup granulated sugar

teaspoons baking powder

teaspoon

cup milk

cup

melted

Preheat oven to 400°F Grease 12 muffin cups. Insert dough hooks

mixer a large mixing

sift

sugar. baking powder, and

Add egg,

and margarine to dry ingredients. Combine on Speed 3 until dry

ingredients are just

approximately 30 seconds. Scrape sides of

as necessary. DO NOT

prepared muffin cups about

Bake

minutes

VARIATIONS:

muffins- Prepare batter as directed above Add 1 cup fresh blueberries

Date

muffins-

Prepare batter as

above Add

cup coarsely chopped dates.

Raisin muffins- Prepare batter as directed above Add

cup raisins

Cakes

AUTHENTIC POUND CAKE

1 pound butter softened

1 pound

all-purpose flour (4 cups)

1 pound granulated sugar

cups)

1 tablespoon lemon juice

9 eggs (Optional)

1 tablespoon grated lemon

Preheat oven to 3504 Grease two

loaf pans. Add butter lo large mixing bowl. Cream on Speed 7

Gradually add sugar and continue beating until mixture is tight and flufy approximately 6-7 minutes. Scrape

sides of bowl, as necessary. Turn to Speed 3. Add eggs, one at a time, beating well after each addition. Turn to

Speed 4 and gradually add flour, lemon juice, and find. Beat until thoroughly blended, scraping sides of bowl as

necessary. Pour batter into preparedpans. Bake for 1 hour 15 minutes or until toothpick inserted into center of

cake comes out clean. Cool cake in pans for 10 minutes, then invert onto wire racks. Cool to room temperature.

ANGEL FOOD CAKE

cups (approximately 1 dozen) egg whites

teaspoons cream tartar

1 cup plus 2 tablespoons sifted cake flour,

teaspoon salt

1 teaspoon vanilla extract

cup granulated sugar, divided

1 teaspoon, almond

Allow egg whites to set at room temperature for 1 hour before mixing. Preheat oven to 375% Sift four times onto

a sheet of waxed paper, the cake flour and 3/4 cup sugar. in a large mixing bowl, combine egg whites, cream of

tartar; salt, vanilla extract, and almond extract. Beat on Speed 12 until egg whites form soft peaks. DO NOT

OVERBEAT Turn to Speed 8 and rapidly sprinkle in remaining 1 cup of sugar Scrape sides of bowl as necessary

Turn to Speed 1 and gradually add sifted flour mixture. When all of the flour mixture has been added, stop mixer

Using a rubber spatula, cut through batter several times, folding over and over. Spoon batter into an ungreased

tube pan Push batter to edges of pan a// around. Bake for 30-35 minutes, of untii toothpick inserted

into center of cake comes out clean. Immediate/y, invert on a funnel or bottle neck and allow to cool completely

Then carefully run a clean spatula around the edges of the pan. Loosen around tube, invert onto cake p/ate, loosen

bottom, and lift off

SUGGESTED TOPPING:

Whipped cream topping, fresh strawberries

TIP: When beating egg whites, be sure the

bowl and beaters are thoroughly cleaned and dried. Even a small amount of oil on

beaters or bowl could cause egg whites not to aerate.

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