Russell Hobbs 22900-56 Mode D'emploi page 5

CLASSIC VICTORIA SPONGE CAKE (WHISKS)
• 100 g butter/margarine
• 2 eggs
• 1 drop vanilla essence
Grease two 180mm straight sided baking tins. Line the bottoms with buttered greaseproof paper Put the
butter and sugar in a bowl. Beat at medium speed till fluffy (1-2 minutes). Reduce 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
• 5 ml 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
• 100 g icing sugar
any one of:
• 2 drops liquid flavouring
• 5 g 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
100 g caster sugar
100 g self raising flour
150 g caster sugar
1 egg
100 g self raising flour
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