Ingredients
Method
Place the water, whole egg and any fat being added into the machine bowl.
Add the sieved and blended dry ingredients.
Whisk on slow speed for 1 minute. Scrape down.
Whisk on top speed for 4 minutes for sponges and Swiss rolls, 8 minutes Victoria sponges and light Genoese. Beat for 6 minutes on 2nd speed for golden loaf cake.
Always finish by whisking for one minute on slow speed.
Approximate deposit weights:
a) Fatless sponges - 160g (5½oz) into a 15cm (6”) diameter tin.
b) Swiss rolls - 1kg (2lb 4oz) into a 75cm x 45cm (30” x 18”) baking sheet.
c) Victoria sponges - 230g (8oz) into a 15cm (6”) diameter tin.
d) Light Genoese - 3.5kg (8lb) into a 75cm x 45cm (30” x 18”) baking sheet.
e) Golden loaf cake - 280g (10oz) into a Total 11.700 26 0 1lb loaf cake tin.
Baking Conditions:
a) 190-200ºC (380-400ºF) for 20 mins
b) 250-260ºC (480-500ºF) for 5 mins.
c) 180-190ºC (360-380ºF) for 25 mins.
d) 170-180ºC (340-360ºF) for 40 mins.
e) 170-180ºC (340-360ºF) for 35 minss.
To make chocolate batters, replace 20% of the flour with cocoa powder.
