Magimix MINI PLUS - Manual (Page 36)

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67 DESSERTS
Preparation: 5 min.
Cooking: 20 min.
Equipment:
sandwich tin
Yoghurt Cake
Pre-heat the oven to 180°C / 355°F (gas mark 4).
In the main bowl, fitted with the main blade and the
Blender
m
ix attachment, place the butter, eggs, yoghurt and
sugar (use the empty yoghurt pot to measure out the dry
ingredients). Blend for one minute.
Add
the flour, baking powder, orange juice and salt.
Blend for a further minute.
Butter a sandwich tin. Tip in the cake mix, smooth the
surface with the spatula and bake in the oven for 20 minutes.
Leave
to cool before serving.
For the icing
In the bowl fitted with the metal blade, add the sugar and
egg white.
Turn
40 seconds.
Spread frosting on cooled cake.
Ingredients
(serves 4)
• 1 pot (5 fl oz) yoghurt
• 1 pot caster sugar
• 3 pots plain flour
• 30 g (11/2 oz) softened
butter
• 2 eggs
• 1 tsp baking powder
• 1 tsp orange juice
• 1 pinch of salt
Preparation: 10 min.
Cooking: 30 min.
Equipment: cake tin
Victoria Sandwich Cake
This cake is made quickly and easily with the all-in-one method.
Fit
the main blade and place the butter, sugar, flour and
baking powder in the main bowl. Break in the eggs and
process for 10-15 seconds, or until the cake is mixed. You
may find it helps if you stop once to scrape down the sides
of the main bowl.
Turn
into two bottom lined and greased 7-inch (18cm)
sandwich tins. Spread evenly and bake in a moderate oven
175°C / 350°F (gas mark 4) for 20-25 minutes or until risen,
golden brown and firm to the touch. Cool on a wire rack.
Sandwich
the cold cakes together with the jam and sift a
little icing sugar over the top. For a special occasion fill the
cake with whipped cream and strawberries.
Ingredients
(serves 4)
• 125 g (4 oz) butter or
margarine softened
• 1 tsp baking powder
• 4 tbsp strawberry jam
• 125 g (4 oz) caster
sugar
• 125 g (4 oz) self-raising
flour
• 2 large eggs
• Icing sugar to dust