Breville the Scraper Mixer Pro BEM800XL/B Livret D'instructions page 25

RECIPES
ChoCoLAtE RoULADE
Serves 6
InGREDIEntS
3 eggs
½ cup (100g) bakers sugar
⁄ cup (85g) all purpose flour
2
3
1 teaspoon baking powder
2 tablespoons cocoa powder
3 teaspoons boiling water
1 tablespoon white sugar, to sprinkle
1 ¼ cup (300ml) thickened cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 tablespoon powdered sugar mixed with
1 tablespoon cocoa powder, for dusting
MEthoD
1. Preheat oven to 350°F (180°C) fan
forced. Grease and line base and sides
of a swiss roll pan (sheet pan) with
parchment paper, extending ¾ inch
(2cm) overhang along both long ends.
2. Assemble mixer using the whisk
attachment; Combine eggs and sugar
into mixer bowl. Slowly turn mixer to
AERATE/WHIP setting and whisk for
5–6 minutes, or until the mixture is thick
and pale.
3. Meanwhile, sift flour, baking powder and
cocoa powder together onto parchment
paper twice. Turn the mixer off and
sift the flour mixture for the third time
over the egg mixture. Turn the speed
FOLD/KNEAD setting and whisk 20–30
seconds until just combined. Pour the
water down the side of the bowl and mix
10 seconds.
4. Spread sponge mixture into the pan and
bake, for 10–12 minutes or until sponge
springs back when touched in center
and edges start to shrink from sides.
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5. Meanwhile, place a sheet of parchment
paper onto a clean tea towel. Sprinkle
with a little white sugar. Turn hot cake
out onto the sugared paper. Remove
paper lining and starting from 1 short
side; gently roll the sponge and paper
up. Roll in the clean tea towel and set
aside to cool completely.
6. Wash and dry mixer bowl. Assemble
mixer using the whisk attachment;
combine the cream, powdered sugar
and vanilla in the bowl. Slowly turn
mixer to AERATE/WHIP setting and
whisk for 40–50 seconds until firm
peaks form. Cover and refrigerate until
ready to serve.
7. Unroll the sponge and spread evenly
with the cream. Re-roll sponge, this time
without the paper, to enclose the cream.
Place onto a serving plate, dust with
icing sugar and cocoa powder and serve.
RECIPES
MACARoonS
Makes 16
InGREDIEntS
⁄ cup plus 1 teaspoon (70g) bakers sugar
1
3
4 large egg whites
1 ¾ cups (230g) powdered sugar
1 ¼ cup (120g) almond meal
pinch of salt
gel food coloring (optional)
MEthoD
1. Preheat the oven to 350°F (150°C) Line a
baking sheet with parchment paper.
2. Assemble mixer using the whisk
attachment; Add egg whites and
slowly turn mixer to AERATE/WHIP
setting and whisk eggwhites until soft
peaks are formed and slowly add sugar
making sure sugar is dissolved with
each addition. This can take 2 -3 more
minutes.
3. Add gel food coloring and mix for
another 20 to 30 seconds until desired
color is reached.
4. Sift the powdered sugar, almond meal
and salt two times.
5. Gently fold the almond mixture into
the egg whites with a spatula. Do not
over mix.
6. Pipe mix onto trays allowing room for
spreading. Once your baking sheet has
all of the macaroons piped, make sure
you tap the sheet pan on the counter
with medium pressure a couple of
times. This will prevent cracking while
baking. Bake for 20 minutes. Allow to
cool on sheet.
7. Fill with chocolate ganache or
buttercream frosting
RoyAL ICInG
Makes about 2 cups
InGREDIEntS
2 egg whites
Pinch cream of tartar
2 ¼ cups (275)g) powdered sugar, sifted
MEthoD
1. Assemble mixer using the scraper
beat. Add egg whites and cream of
tartar in mixer bowl. Turn mixer to
LIGHT MIX setting until egg whites
are lightly mixed.
2. Reduce speed to FOLD/KNEAD setting
and powdered sugar a heaped spoonful
at a time until well combined.
3. Place icing into a piping bag and pipe.
Icing will harden on standing.
LEMon ICInG
For 1 x 9inch (23cm) cake
InGREDIEntS
3 cups (370) powdered sugar, sifted
1 teaspoon grated lemon rind
3 tablespoons lemon juice
¾ stick + 1 tablespoon (100g) butter, melted
MEthoD
1. Assemble mixer using scraper beater.
Add icing sugar mixture and lemon rind
into mixer bowl. Turn mixer to FOLD/
KNEAD setting and pour in lemon juice
and butter. Mix until combined.
2. Spread on cooled cake.
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