strawberries and cream sponge
serves 8-10
150g (5oz) plain flour 300ml (
1
⁄2 pint) double cream
25g (1oz) corn flour 15ml (1tbsp) caster sugar
6 eggs grated rind and juice of 1 orange
75g (3oz) caster sugar 225g (8oz) strawberries
75g (3oz) butter, melted icing sugar, for dusting
1 Preheat the oven to 180°C/350°F/Gas 4. Grease and base line a 23cm (9 inch) round spring-
form deep cake tin. Sift the flour and cornflour together.
2 Fit the whisk, place the eggs and sugar in the bowl and whisk at speed 12 until very thick,
pale and mixture leaves a trail.
3 Using a metal spoon gently fold in half the flour mixture. Pour half the butter around the edge
of the bowl and fold in. Gradually fold in the remaining flour mixture and butter.
4 Pour into prepared tin and bake for 45-50 minutes, until well risen and golden. Turn out onto
wire rack and leave to cool.
5 Using the whisk on speed 12, whip the cream, sugar and orange juice together until it forms
soft peaks. Fold in the orange rind. Reserve 5 strawberries for decoration and slice the
remainder.
6 Split the deep cake in half and fill with the whipped cream and sliced strawberries. Decorate
the top with the reserved strawberries, dust with icing sugar and serve.
rich chocolate cake
serves 8-10
200g (7oz) good quality plain 75g (3oz) self-raising flour, sifted
chocolate, broken into pieces 15ml (1tbsp) cocoa powder, sifted
175g (6oz) butter, softened For the Chocolate Ganache:
175g (6oz) caster sugar 400ml (14fl oz) double cream
4 eggs, separated 225g (8oz) good quality plain
100g (4 oz) ground almonds chocolate, broken into pieces
1 Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and base line a 20 cm (8inch) round
spring-form cake tin. Place the chocolate in a bowl and set over a pan of simmering water,
until melted.
2 Using the beater on speed 8, beat the butter and sugar together in the bowl, until pale and
fluffy. Gradually beat in egg yolks.
3 On speed 2, mix in ground almonds and melted chocolate. Mix in the flour and cocoa powder
and transfer to a large bowl.
4 Using the whisk on speed 12, whisk the egg whites until stiff. Using a metal spoon, fold the
egg whites into the cake mixture, until well combined.
5 Transfer to the prepared tin and bake for 45-50 minutes or until just firm to the touch. Cool in
tin for 5 minutes and then transfer to a wire rack to cool.
6 Meanwhile for the ganache: place the cream in a saucepan and bring to the boil. Remove from
the heat, add the chocolate pieces and stir until melted. Leave to cool and chill until thickened.
7 Split the cake and use the ganache to sandwich back together and spread remaining over the
top, giving a swirled effect.
PATISSIER MX270 SERIES & KM270 SERIES
recipes
6
