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Pound cake
200g flour or plain flour – 200g softened butter – 200g caster sugar –– 4 whole eggs – 1 packet or 3 teaspoons
baking powder
Put all the ingredients: flour, baking powder, sugar, eggs and butter, in the bowl of the food processor fitted with the
metal blade. Run at speed 2 for 2
1/2 min. Preheat the over at Th.6/180°C (UK gas mark 4). Pour the mixture into a
greased and lined 20 cm cake tin and bake for about 45 min to 1 hour or until firm to the touch.
Chantilly Cream
250ml very cold fresh double cream, 40g icing sugar
The processor bowl must be very cold, put it in the refrigerator for a few minutes.
Put the fresh cream and icing sugar in the bowl fitted with the emulsifying disc. Set at speed 2 and run for about 1
min. Be careful not to keep it running for too long, otherwise the cream could curdle.
Mayonnaise
200ml olive or sunflower oil ( or a mixture of both) – 1 egg yolk – 1 heaped teaspoon Dijon mustard – 1 teaspoon
white wine vinegar – salt – pepper
All the ingredients must be at room temperature.
Put the egg yolk, mustard, vinegar, salt and pepper in the bowl fitted with the emulsifying unit.
Run at speed 2, after a few seconds (2 to 3 seconds), slowly pour the oil in a very slow steam through the feed tube
in the lid. When the mayonnaise starts to thicken ,you can add the rest of the oil a little faster. You can flavour your
mayonnaise with finely chopped herbs, ketchup or curry. For lighter mayonnaise, you can fold in one or two beaten
egg whites.
