Russell Hobbs 22230-56 Mode D'emploi page 5

speed. Gradually add the eggs, then the vanilla, then the flour. Increase to medium speed once
the ingredients start to incorporate. Put the mixture into the baking tins. Bake in a pre-heated
oven at 180°C for 25 minutes. The surface should be golden brown. Cool on a wire rack. Turn
one sponge upside down. Put a layer of raspberry jam on top. Put the other sponge on top of
the jam. You can replace the raspberry jam with other fillings, like buttercream.
basic biscuits (whisks)
100 g butter
1 t vanilla essence
100 g plain flour
Put the butter, sugar and vanilla essence in a bowl. Beat at medium speed till fluffy (1-2 minutes).
Reduce speed. Add the egg. Gradually increase speed till everything has combined. Sift the
flours together then work them into the mixture. Form the mixture into balls. Put them on a
greased baking tray. Flatten them slightly. Bake in a pre-heated oven at 180°C for 12-15 minutes.
Cool on the tray for a few minutes, then move to a wire rack.
buttercream
50 g butter/margarine
any one of:
1 t cocoa powder
lemon/orange zest, grated
Add flavourings a little at a time, and taste before adding any more. Put the butter and sugar in a
bowl. Beat at medium speed till fluffy (1-2 minutes).
recipes are available on our website:
http://www.russellhobbs.com/ifu/550932
150 g caster sugar
1 e egg
100 g self raising flour
100 g icing sugar
2 d liquid flavouring
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