Sunbeam MX8800 User Manual

Please read these instructions carefully
and retain for future reference.

Mixmaster Professional

Twin-motor benchtop mixer

Instruction Booklet

MX8800

Sunbeam’s Safety Precautions 1
Features of your Mixmaster Professional 2
Using your Mixmaster Professional 4
Role of the Twin-Motor

3-Way Beating Action 7
Mixing Guide 8
Oven Temperature Guide 9
Care and Cleaning of your Mixmaster

Professional 10
Lets Talk Ingredients 11
Cookery Tips for Best Results 13
Helpful Hints for a Successful Dough 14
Helpful Hints for Better Cake Making 16
Recipes 18

Contents

Important instructions – retain for
future use.

1

Sunbeam are very safety conscious when
designing and manufacturing consumer products,
but it is essential that the product user also
exercise care when using an electrical appliance.
Listed below are precautions which are essential
for the safe use of an electrical appliance:

• Read carefully and save all the instructions
provided with an appliance.

• Always turn the power off at the power outlet
before you insert or remove a plug. Remove
by grasping the plug - do not pull on the cord.

• Turn the power off and remove the plug
when the appliance is not in use and
before cleaning.

• Do not use your appliance with an extension
cord unless this cord has been checked
and tested by a qualified technician or
service person.

• Always use your appliance from a power
outlet of the voltage (A.C. only) marked
on the appliance.

• Close supervision is necessary when your
appliance is being used near children or
infirm persons.

• Never leave an appliance unattended while
in use.

• Young children should be supervised to ensure
that they do not play with the appliance.

• Do not use an appliance for any purpose
other than its intended use.

• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven.
Do not place on top of any other appliance.

• Do not let the power cord of an appliance hang
over the edge of a table or bench top or touch
any hot surface.

• For safety reasons and to avoid maintenance
by unskilled persons, some appliances are
‘sealed’ using tamperproof screws. Such
appliances should always be returned to the
nearest Sunbeam Appointed Service Centre
for adjustment or repair if required.

• Do not operate any electrical appliance with a
damaged cord or after the appliance has been
dropped or damaged in any manner. If damage
is suspected, return the appliance to the
nearest Sunbeam Appointed Service Centre
for examination, repair or adjustment.

• For additional protection, Sunbeam
recommend the use of a residual current
device (RCD) with a tripping current not
exceeding 30mA in the electrical circuit
supplying power to your appliances.

• Do not immerse the appliance in water
or any other liquid unless recommended.

If you have any concerns regarding the performance and use of your appliance,
please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line

Ensure the above safety precautions are understood.

Sunbeam’s Safety Precautions

SAFETY PRECAUTIONS FOR YOUR
SUNBEAM MIXMASTER.

• Never eject beaters, dough hooks or whisks
when the appliance is in operation.

• Ensure fingers are kept well away from moving
beaters, whisks and dough hooks.

• Ensure that the bowl is secured and locked
onto the base of the Mixmaster before
commencing mixing.

• Do not unlock or remove the mixing bowl from
the base of the Mixmaster whilst mixer is in use.

• Should you be using a spatula during mixing,
ensure that the spatula is kept well away from
moving beaters, whisks and dough hooks.

• Never tilt back the head of the Mixmaster
whilst the appliance is in operation.

• When using extremely heavy loads the
appliance should not be operated for more
than 1 minute. This does not apply to the
recipes detailed in this booklet.

Attachment eject button

The eject button, located on the top of the
handle releases the beaters, dough hooks or
whisks for easy cleaning.

Twin-motor 3-way beating action

Patent pending twin-motor design enables one
motor to drive the beaters, each turning in
opposite directions. The second motor drives the
bowl, thus combined, this new technology results
in a more powerful and thorough mixing result.

Variable bowl speed

The bowl speed increases and decreases
automatically as the beater speed is increased
and decreased.

Off-centre head & beaters

The head of the Mixmaster and beaters are
positioned off-centre to the bowl to make it
easier to add ingredients during mixing.

Tilt back locking head

The head of the Mixmaster tilts back and locks
securely into position to allow easy removal of
mixing bowls and attachments.

Bowl selector

Simply slide the bowl selector lever to the left
when using the small bowl and to the right when
using the large bowl.

2

Features of your Sunbeam
Mixmaster Professional

3

Stainless steel wire whisks

For whisking cream, egg whites, light batters and
packet cake mixes.

Stainless steel 'V-groove' beaters

Heavy duty 'V-groove' beaters for creaming butter
and sugar, plus mixing heavy cake mixes.

Stainless steel dough hooks

Heavy duty dough hooks take the hard work out
of kneading dough and other heavy mixtures.

12 electronic speeds

The combination of 12 electronic speeds and a
powerful torque control motor ensures superior
mixing control and maintains speed regardless of
the mixing load.

Stainless steel mixing bowls

4.4 and 2.1 litre mixing bowls are ideal for
mixing large or small quantities of ingredients.

Die-cast metal body

The heavy duty die-cast metal body combined
with non-slip rubber feet keep the Mixmaster
stable during operation.

Before using your Mixmaster Professional

Before assembling your Mixmaster, be sure
the power cord is unplugged from the power
outlet and the speed control dial is in the
'Off' position.

1. Press the 'tilt' button, located at the top of
the neck of the Mixmaster Professional.
While the button is depressed, hold the
handle (1) and ease the head of the
Mixmaster back. The Mixmaster head will
lock into this tilt position (2).

2.Select the desired attachments depending
on the mixing task to be performed;

- Beaters for creaming butter and sugar,

plus mixing heavy cake mixes.

- Whisks for whisking cream, egg whites,

light batters and packet cake mixes.

- Dough hooks for kneading dough and

other heavy mixtures.

3.Insert selected attachment;

Beaters – select the two beaters.
Take the beater that has a pointier,
curved bottom and has a red
coloured band around the top of the beater
– illustrated as beater (A). Insert beater (A)
into the left hole on the underside of the
mixer head, the hole is identified by a red
dot beside it (3).

Take the beater with the angular/flat
bottom, illustrated as beater (B) and insert
into the remaining hole.

Note: Be sure both beaters click firmly in
place, you may need to twist the beater
slightly to engage it in position prior to
pushing it in place.

Whisks – select the two whisks.
Take the whisk that has a curved
bottom and has a red coloured
band around the top of the whisk –
illustrated as whisk (A). Insert
whisk (A) into the left hole on the
underside of the mixer head, the hole is
identified by a red dot beside it (4).

Take the whisk with the angular/flat
bottom, illustrated as whisk (B) and insert
into the remaining hole.

Note: Be sure both whisks click firmly in
place, you may need to twist the whisk
slightly to engage it in position prior to
pushing it in place.

4

Using your Sunbeam Mixmaster
Professional

Dough hooks – select the two dough
hooks. Take the dough hook that is
hooked at the bottom and has a red
coloured band around the top of the
dough hook – illustrated as dough
hook (A). Insert dough hook (A) into the
left hole on the underside of the mixer
head, the hole is identified by a red dot
beside it (5).

Take the dough hook that is straight at the
bottom, illustrated as dough hook (B) and
insert into the remaining hole.

Note: Be sure both dough hooks click
firmly in place, you may need to twist the
dough hook slightly to engage it in position
prior to pushing it in place.

Important: These attachments have been
designed with a safety feature so that they
cannot be put in, in the incorrect way.

4.Depending on the amount of ingredients
required for mixing, select bowl size. If you
have selected the large 4.4 litre bowl, slide
the bowl selector to the far right (6a). If
you have selected the smaller 2.1 litre
bowl, slide the bowl selector to the far left
(6b).

5.Once you have selected the bowl you wish
to use, place it on the rotating base.
Gently rotate the bowl in an anti-clockwise
direction until it drops into position or
is sitting flat (a). Then rotate the bowl
clockwise to lock it into position (b).
The bowl should feel firm with no
movement (7).

Using your Sunbeam Mixmaster Professional continued

(4)

(5)

(6a)

(6b)

AB

5

(7)

(a)

(b)

A

B

A

B

6.Lower the head with the selected
attachments (either, beaters, whisks or
dough hooks) in place, into the mixing
bowl. To do this press the 'tilt' button.
While the button is depressed hold the
handle (8) and ease the head of the
Mixmaster down (9). A 'click' sound will
indicate when the mixer head has locked
into position.

Using your Mixmaster Professional

1. With the speed control dial in the 'Off'
position, plug the power cord into a
230/240 Volt AC power outlet.

2. The speed control dial turns the
Mixmaster 'On' and 'Off', controling the
beater speeds and also the bowl rotation
speed. Turn the speed control dial to the
right or upwards to commence mixing (10).

Clearly marked instructions for correct
mixing speeds for each type of mixture are
shown in the 'Mixing Guide' on page 8.

Tip: Start mixing at slow speeds and increase
speed gradually to prevent ingredients
splashing out of the mixing bowl.

When adding dry ingredients, particularly
flour, lower the speed temporarily until
ingredients are combined.

Tip: When kneading yeast dough's, use
speed 1-5 to achieve best results. For more
specific instructions for the use of the
dough hooks see 'Helpful Hints for a
Successful Dough' on page 14 of this book.

3.When mixing is complete, turn the speed
control dial to the left or downwards, until
you have reached the 'Off' position (11)
and unplug the cord from the power outlet.

6

Using your Sunbeam Mixmaster Professional continued

(10)

7

Using your Sunbeam Mixmaster Professional continued

Sunbeam launched its 3-way beating action
in the late 1920s which revolutionised
mixing at the turn of a dial. The 3-way
beating action is determined by each of the
two beaters turning against each other, plus
then the bowl also rotating.

Our latest innovation of this historic 3-way
beating action has been the introduction of
an additional motor into the design. One
motor is located in the head of the
Mixmaster. This drives the individual beaters,
turning each in opposite directions.

The second motor is located in the base of
the neck of the Mixmaster and drives the
turntable, in turn rotating the bowl against
the direction of the outside beater. The speed
of the bowl rotation is automatically
determined depending on the mixing speed
selected.

Therefore as the mixing speed increases so
does the speed of the bowl, and as the
mixing speed is decreased, the bowl speed
also slows.

These actions combine to ensure a more
powerful and thorough mixing result.

This twin-motor design is patent pending.

Role of the Twin-Motor 3-Way
Beating Action

4.Hold down the 'tilt' button and ease the
head of the Mixmaster back until the mixer
head is locked into the tilt back position
(see diagrams 1 and 2 on page 4).

5.To remove the particular attachments
(either beaters, whisks or dough hooks)
place fingers loosely around the
attachments and press the eject button
located at the front of the handle (12).

Please keep in mind that the various mixing
tasks and related speeds, listed in the table
below, may vary slightly from recipe to
recipe.

Please refer to it regularly as you develop
your understanding of how different
ingredients interact when mixing.

NOTES:

For most recipes, it is better to begin your
mixing on a slower speed until the
ingredients begin combining, then move to
the appropriate speed range for the particular
task.
Generally there is no one set speed for an
entire recipe. You will need to change the
speed of the Mixmaster depending on what
stage of the recipe you are working on. This
is communicated in the recipe section.

When mixing larger quantities you may need
to increase the Mixmaster speed due to the
amount of mixing required and the larger
load on the machine.
When building up a recipe that requires the
addition of dry ingredients, such as flour,
slow the speed down whilst these ingredients
are being added to avoid a snow storm effect.
Once the extra ingredients begin combining
then slowly increase to the appropriate speed
for the particular mixing task.

8

Mixing Guide

SPEED SETTING RANGE MIXING TASK

LOW FOLDING & KNEADING
1-3 Folding

Kneading – doughs (pastry, bread, scones)

MEDIUM LIGHT MIXING
4-6 Kneading - heavy doughs (large quantities)

Beating – packet mixes
Beating – creaming sugar and butter

HIGH CREAMING & BEATING
7-9 Whisking – light batters

Beating – cake mixes/heavy batters/icings

VERY HIGH WHIPPING & AERATING
10-12 Whisking – egg whites/cream

9

Oven Temperature Guide

For your information, the following temperature settings are included as a guide. These
settings may need to be adjusted to suit the individual range.

Thermostat Settings

Description of Oven Temperatures Electric Gas

°F °C °F °C

Cool 200 110 200 100
Very Slow 250 120 250 120
Slow 300 150 300 150
Moderately Slow 350 170 325 160
Moderate 400 200 350 180
Moderately Hot 425 220 375 190
Hot 450 230 400 200
Very Hot 475 250 450 230

Note: If using fan forced ovens be sure to turn the temperature down by 20-30°C.

Also check recipes at the back of this book.

10

Before cleaning your Sunbeam Mixmaster,
ensure that the power is turned 'Off' at the
power outlet, then remove the plug.

Wipe over the outside area of the Mixmaster
including the head and base, with a
dampened cloth and polish with a soft dry
cloth.

Wipe any excess food particles from the
power cord.

Wash the mixing bowls, beaters, whisks and
dough hooks in warm soapy water and wipe
dry - use a brush if necessary to remove any
sticky food particles. The stainless steel
mixing bowls, beaters, whisks and dough
hooks may be washed in the dishwasher.

The turntable can be removed for thorough
cleaning. This should be done occasionally to
keep your Mixmaster clean.

Maintenance Service

Your Sunbeam Mixmaster should be regularly
checked. After approximately four years of
domestic use, the grease in the gear
compartment should be examined. We
suggest at that time you send the Mixmaster
to your nearest Sunbeam Appliance Service
Centre to ensure efficient, correct servicing.

Storage

Keep your Sunbeam Mixmaster in a
convenient position on your kitchen bench
ready for use at all times. Place the beaters,
whisks and dough hooks in the mixing bowl
as storage of these attachments in a drawer
with other kitchen equipment may cause
damage.

Note: Never wind the power cord around the
Mixmaster after use as the warmth from the
motor may cause damage to the power cord.

Care and Cleaning

11

Listed below is a guide regarding some of the
ingredients used in the recipes in this book.

Shortenings

The word, shortening, is a term used to
describe any one of the solid fats (animal,
vegetable or a mixture) which is suitable for
general use. Some are more suited than
others for particular recipes and are therefore
specified. Where the term shortening is used,
select the one most pleasing to your palate.
It is possible to mix or substitute according
to your requirements. Examples include;
Cotton seed oil and soybean.

Butter

Butter is made from approximately 80% milk
fat (cream) and is churned over a period of
time to produce a solid (butter). Butter is
used to stabilize, texturize and add flavour.
Butter may be salted or unsalted, it is best to
use unsalted butter for cake baking. Clarified
butter has the milk solids and salt removed,
which is ideal for pastry making as it can be
heated to higher temperatures than regular
butter.

Note: Margarine can be used as a substitute
for butter. It is made from vegetable oils,
therefore it may alter the end result. There
are various types of margarines, some of
these are butter-margarine blends and fat
reduced.

Yeast

A raising agent used in doughs. Yeast is a
microscopic living organism that grows
rapidly in suitable warm, moist conditions.
The yeast plant feeds on sugar and expels
carbon dioxide which expands the gluten
framework. When foaming yeast do not allow
the temperature to exceed 46°C, as this
prevents killing the yeast. A 26°C - 30°C,
draft free area is most suitable for the growth

of yeast during the rising process. Both Dry
Yeats and fresh Compressed Yeast may be
used in the recipes included in this book.
(NB. 7g of dry yeast is equivalent to 15g of
compressed yeast).

Substitutes

If you find it necessary to substitute
ingredients in a recipe, check the following
alternatives:

1 cup S.R. flour = 1 cup plain flour and 2
teaspoons baking powder.

1 cup plain flour and 1 teaspoon baking
powder = 1/2 cup each of plain and S.R.

flour.
1 tablespoon arrowroot = 1 tablespoon

cornflour.
Sultanas = equal measure of any other dried

fruit.
Golden Syrup = equal measure of honey or

treacle.
1 cup sour milk = 1 cup fresh milk and 2

teaspoons vinegar or lemon juice.

Measuring Ingredients

Careful and correct measurement of all
ingredients is essential for recipe success.
Australian Standard Metric cup and spoon
measures are used in all recipes in the book.
All cup and spoon measurements should be
level.

The following are some hints on measuring
ingredients.

Wet Ingredients

Place the measuring jug on a level surface
and check the measurement at eye level.

Dry ingredients

Use a standard metric measuring cup and
spoon to measure out dry ingredients. After
filling, level off cup or spoon with a knife.

Lets Talk Ingredients

12

You may like to tap the cup or spoon on
kitchen benchtop before levelling. If your dry
ingredients has any lumps, be sure to remove
them or break them up, sifting ingredients
prior to mixing will help.

Raising Agents

Care is essential for best results. Check for
and crush any lumps, particularly in
bicarbonate of soda, before measuring.

Cheese and Breadcrumbs

Pack grated cheese and soft breadcrumbs
into the cup pressing lightly to obtain best
results.

Fats and Oils

The simplest method to measure butters,
margarines and shorting is to cut or spoon
the required amount from the block or
container and then weigh it using metric
scales.

Lets Talk Ingredients continued

13

1.Before starting, read the recipe completely.

2.Refrigerated ingredients, ie butter and eggs
should be at room temperature before
mixing begins. Set these ingredients out
ahead of time.

3.Before starting your recipe preheat oven
to baking temperature recommended in
the recipe.

4.Assemble all ingredients and utensils
near the mixer.

5.To eliminate the possibility of shells or
deteriorated/off eggs in your recipe, break
eggs into a separate container first, then
add to the mixture.

6.When mixing egg whites, be sure the bowls
and beaters are thoroughly cleaned and
dried. As even the smallest amount of oil
on beaters or bowl may cause the egg
whites not to aerate.

7.Always start mixing at slow speeds.
Gradually increase to the recommended
speed as stated in the recipe.

8.Do not overbeat. Be careful that you only
mix/blend mixtures until recommended in
your recipe. Fold in dry ingredients only
until just combined. Always use the low
speed. At any stage of mixing, over beating
can cause toughness, close texture, lack of
rising or excessive shrinkage. Climatic.
conditions, seasonal temperature changes,
temperature of ingredients and their
texture variation from area to area all play
a part in the required mixing time and the
results achieved.

9.All recipes have been kitchen tested, but
should you find it necessary to vary the
ingredients or the size of the tin etc. allow
for a variation in cooking time. Always test
for doneness in baked foods before
removing from the oven or the cooking
appliance.

Cookery Tips for Best Results

14

Step 1: Preparing the yeast

For the dry yeast to be activated it needs to
ferment. To do this place warm milk, sugar
and the tepid water into a bowl, add dry
yeast and mix. Stand in a warm place until
mixture starts foaming ie bubbles. This
process will take approximately 10 minutes.
Be sure not to overheat the milk. As hot
temperatures will kill and deactivate the
yeast.

Step 2: Preparing the dough

Note: Ensure dough hooks are in place (refer
to page 5).

1.Place the dry ingredients into the
Mixmaster bowl and attach onto the base.
Turn the speed control dial to speed 1 and
begin to gradually add the liquid
ingredients to the bowl.

Note: You may find it useful to use a
rubber or plastic spatula to scrape the dry
ingredients from the side of the bowl
during the kneading process. Do not use
the spatula near or directly behind the
dough hooks. Use only a rubber or plastic
spatula and keep it well away from the
moving parts.

Safety Tip: Do not attempt to feed the
dough into the dough hooks with your
hands, spatula or any other utensil while
the mixer is plugged into a power outlet or
in operation.

2.As the ingredients start to form a ball,
scrape down the sides of the bowl if
necessary with a plastic spatula and
remove your dough.

Safety Tip: Do not use the mixer near the
edge of a bench or table top where it may
fall off.

3.Depending on what recipe you are making,
generally you will need to manually finish
the kneading of your dough. Place dough

onto a well floured work bench or surface
and knead until dough is smooth and
elastic. This should take approximately 10­15 minutes.

4.After kneading place dough into a large
well greased mixing bowl. Place the bowl
in a warm, draft-free area and cover with a
light cloth until the dough doubles in size.

5.Plunge fist into the centre of the risen
dough to punch out excess air. Fold outer
edges into the centre and turn dough out
onto a lightly floured board for shaping.
Place dough into tins for baking, or cut
and shape dough for making buns, rolls,
etc.

6.Final rising of dough. Cover the dough with
a light cloth and place in a warm, draft­free area until doubled in size again. Glaze
and bake.

Step 3: The finishing touches

To add interest to breads.

• Sprinkle loaves or buns with sesame,
poppy, or caraway seeds before baking.

• Top loaves with shredded cheese during
the last few minutes of baking.

• Drizzle sweet tea rings or buns with an
icing sugar when cooled.

Glazes

• May be brushed over the dough at any time
before, during or after baking.

Before Baking

• For a shiny crust, brush with cream or
evaporated milk.

• For a glossy crust, brush with beaten egg
white.

After Baking

• For a matt finish, brush with melted butter
or margarine.

Helpful Hints for a Successful
Dough

15

Doughy Tips.

Q. My dough hasn’t worked, what went

wrong?

A. If you over knead or under knead your

dough the end result will be tough or
spoiled. We suggest to throw the dough out
and start again.

Q. I followed the recipe, however I’m finding

that my mixture is dry and crumbly. Do I
need to add more water?

A. Your mixture may be dry and crumbly for

several reasons. One common problem is
that flour tends to absorb or want more
moisture/liquid, especially on a warm or
humid day. We suggest you add more
water, a drop at a time, until you reach a
smooth ball/dough.

Q. I added too much water and my dough is

very sticky, what can I do?

A. If the dough is smooth without lumps,

then remove the dough from the bowl and
turn it out onto a well floured benchtop.
Knead the dough until you get a smooth
and well formed dough, that is soft to
touch and bounces back when pressed
with the tip of your finger.

Note: When kneading consecutive dough
recipes allow 5-10 minutes break so the
Mixmaster does not build up too much
temperature.

Helpful Hints for a Successful Dough continued

16

• Always have ingredients at room
temperature. Warm the bowl to be used in
really cold weather.

• Add flavouring and essences to the
shortening for a better flavour.

• Add the sugar to the softened shortening
and beat until the colour lightens slightly;
there’s no need to beat until the sugar is
dissolved.

• Add whole eggs one at a time and beat
until egg is absorbed. Eggs should not be
cold as they can curdle mixtures.

• In our recipes we will use self-raising flour
wherever possible. If plain flour is called
for, it must be used to keep the balance of
ingredients correct.

• Divide the flour and the liquid into two
portions and add alternately with the liquid
on speed 1 - don’t over beat.

• If you don’t have a tin the same size as the
recipe suggests, here are some tins that
are of similar capacity:

Use 2 x 20cm sandwich tins or a 1 x 28 x
18cm lamington tin or a 1 x 20 x 7cm
deep round cake tin or 1 x standard loaf
tin or a 1 x 20cm ring tin.

• Care must be taken when using a cake tin
instead of a sandwich tin to lower the
suggested temperature by approximately
25°C and lengthen the cooking time.

• Care should also be taken when
substituting a cake tin for a ring tin, baba
tin or any tin with a funnel as some cake
mixtures that have a very high fat content
may need the heat supplied by way of the
funnel.

• Cooking times and temperature are meant
only as a guide. Light mixtures should
spring back when lightly touched and
heavy mixtures, fruit cake and the like,
should be tested with a skewer toward the
end of the suggested cooking time.

Reasons for Poor Results

Sponge Cakes Shrink

Unbalanced ingredients, overbeating of egg
whites, sudden changes of temperature or
draught when taking from the oven.

Cakes Do Not Rise

Mostly due to gross overbeating, but can also
be caused by too hot an oven during the first
part of cooking.

Cakes Sink in the Centre

Too much fat, raising agent, liquid or sugar;
too little flour; under cooking or slow
cooking.

Cakes Run Over at Edges

Too much batter for size of pan, too cool an
oven, too much sugar, over beating, too much
raising agent.

Hard Outer Crust

Too much flour, too little sugar, over mixing,
too hot an oven.

Moist, Sticky Outside

Too much sugar, over beating, under baking.

Coarse Crumbly Texture

Overbeating, low baking temperature.

Heavy, Close Texture

Too much fat or sugar, over mixing, under
baking, or too hot an oven.

Fruit Sinks

Mixture too soft, damp fruit, too little flour,
ingredients not correctly balanced, over
beating.

Helpful Hints for Better Cake
Making

17

Some Hints on Sponge Making

• There are basically two methods of sponge
making. The whole egg method is the
simpler, but better volume can be achieved
if the egg whites are separated from the
yolks.

• If you elect to separate the eggs, whip the
whites until they hold peaks and gradually
add the sugar a little at a time, beating
well between each addition. Start with
teaspoons of sugar and, as the mixture
stiffens, add it more quickly. This process
should take about 3-5 minutes. Only fold
in the egg yolks until they disappear, say
1/2 minute.

These General Tips apply to either method:

• Eggs should be at room temperature.

• Castor sugar will give a better result as it
dissolves more quickly.

• Bowl and beaters should be clean, dry and
free from any fat.

• The fold speed of the Mixmaster will
supply the gentle but thorough action
necessary to fold in flour. Care should be
taken to mix only until the flour has been
folded thoroughly through the egg mixture.
Always commence mixing on speed 1.

• The liquid should always be hot when
folded through the sponge mixture. This
starts the sponge cooking on the table, so
it is essential to have the oven in
readiness.

• Don’t rush the folding in and be sure the
liquid is evenly folded through the mixture.
Any unmixed liquid will cause the sponge
to be held down where the liquid lies.

Swiss Rolls

• The sponge mixture must be evenly
distributed. A better result will be achieved
if the mixture is poured along the tin and
the tin tilted to allow the mixture to run to
the corners, rather than spreading the
mixture.

• While the roll is baking, sprinkle a little
crystal sugar onto the sheet of greaseproof
paper larger than the Swiss roll tin. Soften
the jam to make it easy to spread.
Immediately the roll comes from the oven,
turn in onto the prepared paper and
quickly spread the jam right out to the
corners. Make the first roll a tight tuck and
use the greaseproof paper to help you
handle the hot sponge.

• It is essential the sponge is rolled quickly
and that sponge is not over-cooked or the
roll will crack.

Helpful Hints for Better Cake Making continued

18

Tips

• Goats milk and skim milks can be used in
these recipes.

• Margarine’s and low fat butter’s can also
be used in these recipes.

Basic White Loaf

1 sachet dry yeast
1 tablespoon sugar
1 cup lukewarm water

3

/4cup lukewarm milk
60g butter, melted
4 cups plain flour
1 teaspoon salt

1.Combine the first five ingredients in a

small bowl and allow to stand in a warm
place until mixture begins to froth. About
10 minutes.

2.Insert dough hooks into the mixer head

(refer to page 5). Place sifted dry
ingredients into the large Mixmaster bowl.

3.On Low speed (1-2), gradually add yeast

mixture. Note that it will be necessary to
scrape sides of bowl with a rubber spatula.
Knead on Medium speed (4) for 3-4
minutes.

4.Continue the kneading process at Medium

speed (4) until all ingredients are
incorporated and dough forms a smooth
ball. Mixture will be wet and sticky. Remove
dough from bowl using a rubber spatula.

5.Place dough in a greased bowl, turning

once to grease top of dough. Cover, and let
rise in a warm place until doubled in size
(40-50 minutes).

6.Punch down, fold sides to centre and turn

the dough over. Remove the dough from the
bowl and place onto a well floured surface.
Lightly knead dough with palm of your
hands until smooth and elastic. Cut dough
in half and shape into two loaf pans. Cover

loosely with plastic wrap and allow to rise in
a warm place until doubled in size. About
30-40 minutes. Preheat oven to 200°C.

7.Bake for approximately 30 minutes. Baked
loaves sound hollow when tapped.

Variations to this recipe:

Breadsticks

1.Follow steps 1 - 5 from ‘Basic White Loaf’
recipe.

2.Punch down, fold sides to centre and turn
the dough over. Knead on a lightly floured
surface. Cut the dough into 8 portions and
in each portion cut 1cm length slices.

3.Cut each slice into 1cm strips and roll into
thin long stick like shapes.

4.Place onto a baking tray lined with baking
paper, brush with milk and sprinkle with
sea salt, and or poppy seeds and sesame
seeds or cajun seasoning.

5.Bake on 200°C for 15 minutes, or until dry
and crisp and golden brown.

Bread rolls

1.Follow steps 1 - 5 from ‘Basic White Loaf’
recipe.

2.Punch down, fold sides to centre and turn
the dough over. Knead lightly on a well
floured surface. Cut the dough into 12
portions and roll each portion across the
bench, until an even soft ball.

3.Place each portion of dough onto a baking
tray lined with baking paper. Cover in
plastic wrap, allow to double in size (about
20-40 minutes) brush with eggwash and
sprinkle with a mixture of poppy and
sesame seeds.

Note: Eggwash is a mixture of egg yolk and
tepid water used to glaze the top of uncooked
bakery goods to give a shinny glaze.

4.Bake on 200°C for 15-20 minutes.

Recipes – Baking

19

Sesame Rolls

1.Follow steps 1 - 5 from ‘Basic White Loaf’
recipe.

2.Preheat oven to 220°C and grease an
oven slide.

3.Punch down, fold sides to centre and turn
the dough over. Knead on a lightly floured
surface. Divide the dough into 24 equal
portions and shape into round, smooth
balls.

4.Place close together onto the prepared tray
and brush with melted butter and sprinkle
with sesame seeds.

5.Cover with plastic wrap and allow to rise in
a warm place for approximately 10
minutes.

6.Bake for approximately 20 minutes. Baked
rolls sound hollow when tapped with the
knuckles.

Variations to this recipe:

Flat rolls can be made using this recipe.
After dividing the dough into equal portions
and shaping into rounds, flatten each round
with a rolling pin to approximately 1.5cm
thick. Place close together on prepared trays,
brush with melted butter and sprinkle with
sesame seeds. Cover with plastic wrap and
allow to rise in a warm place for
approximately 10 minutes. Bake for
approximately 20 minutes.

Sultana Loaf Makes 2 loaves

1 sachet dry yeast
2 tablespoons sugar
60g butter or margarine, melted
1

1

/4cup lukewarm milk

3

/4cup water
4 cups plain flour or bread flour
2 tablespoons sugar, extra
2 tablespoons powdered milk
1 teaspoon salt
1 cup sultanas

1.Combine the first five ingredients in a
small bowl and allow to stand in a warm
place until mixture begins to froth. About
10 minutes.

2.Insert dough hooks into the mixer head
(refer to page 5). Place sifted dry
ingredients, including sultanas into the
larger Mixmaster bowl.

3.On Low speed (1-2), gradually add yeast
mixture. Note it will be necessary to scrape
sides of bowl with a rubber spatula. Knead
on Medium speed (4) for approximately
4-5 minutes.

4.Continue the kneading process at Medium
speed (4) until all ingredients are
incorporated and dough forms a ball. Note
mixture should be wet and sticky. Remove
dough from bowl using a rubber spatula.

5.Place dough in a greased bowl, turning
once to grease top. Cover with plastic
wrap, and let rise in a warm place until
doubled in size (40-50 minutes).

6.Punch down, fold sides to centre and turn the
dough over. Turn dough out onto a well floured
surface and knead lightly for 1-2 minutes until
smooth. Cut and shape into loaf pans. Cover
with plastic wrap and allow to rise in a warm
place until doubled in size, approximately 20
minutes. Preheat oven to 200°C.

7.Bake for approximately 30 minutes. Baked
loaves sound hollow when tapped with the
knuckles. This makes 2 loaves.

Tip: If dough is too wet, while mixer is
kneading slowly sprinkle about a
tablespoon at a time of flour until mixture
is smooth and moist but not wet. Dough
should be slightly sticky, soft and elastic.

Variations to this recipe:

The sweet yeast dough can be used to
make various sweet bakery goods such as
the plaited sweet loaf, Chelsa bun or hot
cross buns.

Baking continued

20

Plaited sweet loaf

1.Follow steps 1 - 5, from ‘Sultana Loaf’
recipe.

2.Punch down, fold sides to centre and turn
the dough over. Knead on a lightly floured
surface with well floured hands, until
smooth, soft and elastic. Cut dough in half
and roll out one half on a floured surface
and shape into a 60cm x 30cm rectangle,
about 2cm thick.

3.Cut into 3 equal lengths, bring each
together at the top, pinch together to secure
and then plait the 3 lengths, crossing one
over and under the other, bring lengths
together by pressing at the end.

4.Place onto a baking tray lined with baking
paper and bake at 200°C for 40-45
minutes. Once cooked brushed with glaze.
Repeat with the other half.

Glaze:

3 tablespoons sugar

1

/4cup water

1 teaspoon gelatine

5.Place water, sugar and gelatine into a
small saucepan. Stir over medium heat
until sugar has dissolved, approximately 2
minutes.

6.When cold decorate top with icing. Mix
together

1

/2cup icing sugar with 20ml

water and your favourite food colouring.

Chelsa bun

1.Roll out the dough onto a floured surface
into a 60cm X 30cm rectangle, about 2cm
thick. Sprinkle with

1

/2cup mixed dried

fruit

or 1 green apple, peeled and

chopped.

2.Take the longest side and roll to form the
shape of a swiss roll.

3.Cut 5cm slices from the roll.

4.Place decoratively into a greased and lined
20cm round cake tin. Overlap the slices to

form a decorative bun. Brush with egg
white. Allow to rise, about 15-20 minutes.

5.Bake for 40-45 minutes in a hot oven at
200°C. Once baked brush with glaze.

Note: see ‘Plaited Sweet Loaf’ for recipe
for glaze recipe.

6.When cold decorate top with icing. Mix
together

1

/2cup icing sugar with 20ml

water and pink food colouring.

Variations to this recipe:

Use this recipe to make hot cross buns.
Divide the kneaded dough into 18 equal
portions and roll. Place close together on a
lined baking tray and mark a cross on each
roll with a knife. Then pipe a mixture of stiff
flour and water together over the top. Cover
and allow to double in size, about 30
minutes. Bake in a hot oven at 200°C for 20­30 minutes. Brush with glaze while still hot.
Eat warm with butter.

Wholemeal Loaf

1 sachet dry yeast
2 tablespoons sugar
2 cups lukewarm water
30g butter, melted
2 cups plain flour
2 cups wholemeal flour
1 teaspoon salt

1.Combine the yeast, sugar, water and butter
in a small bowl and allow to stand in a
warm place until mixture begins to froth.
About 10 minutes.

2.Insert the dough hooks into the mixer head
(refer to page 5). Place sifted dry
ingredients into the large Mixmaster bowl.

3.Using Low speed (1-2), gradually add yeast
mixture. Note, it will be necessary to
scrape the sides of the bowl with a rubber
spatula. Knead on Medium speed (4)
for 3-5 minutes.

Baking continued

21

4.Continue the kneading process at Medium
speed (4) until all ingredients are combined
and the dough forms a ball. The dough will
be soft and sticky. Remove dough from
bowl using a rubber spatula.

5.Place dough in a greased bowl, turning
once to grease top of dough. Cover with
plastic wrap, and let rise in a warm place
until doubled in size (40-50 minutes).

6.Punch down, fold sides to centre and turn
the dough over. Knead on a lightly floured
surface. Cut dough in half. Shape into loaf
pans. Cover with plastic wrap and allow to
rise in a warm place until doubled in size
(about 30 minutes). Preheat oven to
200°C.

7.Bake for approximately 30 minutes. Baked
loaves sound hollow when tapped with the
knuckles.

Variations to this recipe:

This dough can be used to make bread rolls,
breadsticks, and as a basis for other
wholemeal bakery goods. See variations for
‘Basic White Loaf’ recipes.

Note: Grain bread flour mix can be used as a
substitute for plain and wholemeal flours.

Foundation Butter Cake

125g butter or margarine
4 drops vanilla extract

3

/4cup castor sugar
2 eggs
2 cups Self Raising flour
1 cup milk

1.Preheat oven to 180°C and grease a 20cm

round cake tin or similar.

2.Using the small Mixmaster bowl, break up

shortening (margarine) on Medium speed
(5-6), add vanilla, sugar and cream on
High speed (7-8) until light and creamy.
Approximately 2 minutes.

3.Add eggs one at a time beating well
between each addition.

4.Reduce to Low speed (2-3) and fold in
sifted flour and milk alternately. Be careful
not to use high speeds as flour will go
everywhere! Mix for 3-4 minutes until cake
batter is rich, smooth, thick and creamy.

5.Scrape batter into prepared tin. Bake for
30-35 minutes until golden brown.

Note: Creaming Butter and Sugar
When creaming butter or cream cheese use
Low speeds (1-3) initially and make sure
butter/cream cheese is chopped into cubes
and added in small amounts until smooth
and creamy. Once the desired quantity of
butter/cream cheese has been added, slowly
increase to High speed (7-9).

Variations to this recipe:
Upsidedown Peach cake

1.Preheat oven to 180°C. Grease and line a
20cm round cake tin.

2.Select 4 peaches. Cut each peach in half
and remove their stones. Place cut side
down in prepared cake tin. Sprinkle over 3
tablespoons white sugar and 20g chopped
butter.

3.Follow steps 2 - 4 from the ‘Foundation
Butter Cake’ recipe.

4.Spoon into cake tin. Level and bake for
40-45 minutes of until cake bounces back
when touched in the centre. Allow cake to
cool before removing from cake tin.

5.Serve peach side up. Makes 1 cake.

Variation:

Fresh pineapple slices, mango halves, peaches,
pears or apricots can be used. Well drained
tinned fruits such as plums can be used as
well. Frozen mixed berries also work well.

Serving suggestion: Serve cake cut into
wedges and spoon a dollop of thick cream
over the top.

Baking continued

22

Baking continued

Lemon or Orange Cake

Add the rind of one lemon or orange into the
cake batter, and or with the addition of butter
and sugar and fold 2 tablespoons of poppy
seeds into the cake batter makes an
interesting and tasty cake.

Coffee Crumble

Mix in 2 tablespoons of instant coffee powder
into the cake batter. On top of the cake batter
sprinkle with a mixture of 1 tablespoon butter,
2 tablespoons plain flour, 2 tablespoons
sugar,

1

/2teaspoon of cinnamon and 2

tablespoons of instant coffee.

Chocolate Cake

60g unsweetened chocolate - melted and
combine with milk from the recipe above and
mix well into the cake batter before baking.

Marble Cake

Divide batter into 3, leave one plain, add pink
food colour to second portion and 2 tablespoons
of cocoa,

1

/8teaspoon bicarbonate of soda and 1
tablespoon milk to the remaining cake batter.
Drop spoonfuls of alternate colours into a 20cm
ring tin, or place each coloured cake mixture
into 3 separate tins and bake. Then cut into
2cm thick fingers and sandwich together with
the fluffy frosting (recipe in icing section, page

19). As sandwiching fingers together create a
3x3 finger cake, decorate with extra frosting.

Berry Cake

Add 2 cups of fresh, frozen or canned mixed
berries to the top of the cake batter in tins
before baking. Make sure that berries are well
drained if canned.

Vanilla Bean Sponge

3 eggs, room temperature & separated

1

/4cup caster sugar
1 vanilla bean, split and seeds removed
1 cup self raising flour, sifted

1.Grease and flour a 20cm cake tin. Preheat

oven to 180°C.

2.In the small mixing bowl, place the egg

whites. Beat until soft peaks form, using
High speed (7-8).

3.Reduce to Low speed (2-3) and add castor

sugar slowly and whisk until mixture is thick
and glossy. Increase to High speed (8-9) and
beat in the egg yolks and vanilla, continue
mixing until the mixture is well combined.

4.Stop the mixer. Remove beaters and bowl

from the Mixmaster. Place bowl on bench
and using a large metal spoon or a plastic
spatula fold in the flour and 3 tablespoons
water. Make sure the mixture is well
combined and take care not to over beat as
you will lose the air bubbles and the
mixture will be flat and tough.

5.Spoon the mixture evenly into the greased

tin and bake for 20-25 minutes or until a
skewer is inserted in the centre and it
comes out clean.

6.Once cooked run a knife around the sides

of the cake to loosen the sponge from the
pan and gently tap the bottom of the pan,
turn out onto a cooling rack. Allow to cool
before using.

Note: If you do not have vanilla beans use a
vanilla extract or essence remembering that
the extract is concentrate so only use a drop.

Serving suggestion:

When cake is cool, cut and spread the base
with your favourite jam and top with firmly
whipped cream. Place one sandwich on top of
the other to make 1 cake. Sift with icing
sugar for a plain effort or use more whipped
cream and top with fresh berries.

23

Fluffy Butter Frosting

1

/3cup butter or margarine
4 cups pure icing sugar
pinch salt
3-4 tablespoons milk
1

1

/2teaspoon vanilla

1.Place all ingredients into the small

Mixmaster bowl and on Low speed (1-2),
mix until all ingredients are well combined,
creamy, light and fluffy in texture.

Glaze Icing

3 tablespoons sugar

1

/4cup water
1 teaspoon gelatine

1.Place all ingredients into a small

saucepan. Stir over medium heat until
sugar has dissolved, approximately 2
minutes.

2.Brush warm on top of baked sweet goods.

Royal Icing for Fruit Cakes

1 egg white
1

1

/4- 11/2cups sifted pure icing sugar
1 teaspoon liquid glucose
2 teaspoons lemon juice
Extra icing sugar for kneading, approximately

1x500g box

1.Using the small Mixmaster bowl, beat the

egg white on High speed (7-8).

2.Reduce to Low speed (1-2) and gradually

add icing sugar .

3.Add glucose evenly through.

4.Beat on Medium speed (4-6 ) until

smooth. Add lemon juice.

5.Turn out icing onto a well dusted surface

of icing sugar, knead with icing sugar until

icing is firm, smooth, stiff and very white.

Note: If icing is not being used

immediately, cover with a damp cloth or

plastic wrap.

Icings, Fillings, Frostings and
Creams

24

Yorkshire Pudding

4 egg yolks
3 egg whites
1 cup self raising flour
Pinch of salt
1 cup milk
60g butter or margarine, melted

1.Using the small Mixmaster bowl, beat egg
whites until stiff but not dry on High speed
(7-8) and set aside.

2.Using the large Mixmaster bowl, mix flour,
salt, egg yolks, milk and melted butter on
Low speed (2-3) until smooth.

3.Reduce to Lowest speed (1) and fold
through beaten egg whites.

4.Pour into baking dish with a small quantity
of heated oil, or use a 4 cup/20cm baba
tin. Bake in a hot oven for 20-30 minutes.

Crepes

1

1

/2cups plain flour

Pinch of salt
2 eggs
1

1

/4cups milk

1 tablespoon oil

1.Sift flour and salt into the small Mixmaster
bowl.

2.Add combined eggs and milk gradually
on Low speed (2-3). Increase speed to
Medium (4-6) and beat well to remove
any lumps.

3.Mix in oil. Allow to stand for 1 hour.

4.Grease heated Sunbeam Skillet. Pour
about a

1

/3of a cup of the batter into the

pan to make each crepe.

5.Cook quickly until lightly brown. Toss and
brown other side. Sprinkle with lemon
juice and sugar. Roll and serve hot.

Filling suggestions:

Smoked Salmon Crepe with a slice of
Camembert cheese, red onions and snow pea
sprouts. Roll up and serve with a fresh
garden salad.

Cinnamon and Apple Tea Ring

DOUGH:

1 sachet dry yeast
2 tablespoons sugar
60g butter, melted
1

1

/4cup lukewarm milk

3

/4cup water
4 cups plain flour
2 tablespoons sugar, extra
2 tablespoons powdered milk
1 teaspoon salt
1 cup sultanas

APPLE FILLING:

1

/8cup water

1

/4cup sugar
3 apples, peeled, cored and cubed

1

/2teaspoon cinnamon
5 drops vanilla extract

1

/2tablespoon cornflour,

dissolved in

1

/2tablespoon water

GLAZE:

3 tablespoons sugar

1

/4cup water
1 teaspoon gelatine

1.Place water and sugar from the apple filling

ingredients into a saucepan and dissolve
sugar over medium heat. Increase heat and
bring to the boil. Add apples and cook until
slightly crisp in the centre.

Brunch, Lunchtime and
Afternoon Tea

25

DO NOT ALLOW APPLE PIECES TO
LOOSE SHAPE. Add cinnamon and vanilla.
Stir in dissolved cornflour, and cook for a
further minute until mixture thickens.
Remove from heat and allow to cool.

2. Combine the first five ingredients in a
small bowl and allow to stand in a warm
place until mixture begins to froth. About
10 minutes.

3. Insert dough hooks into the mixer head
(refer to page 5). Place sifted dry
ingredients, including sultanas into the
large Mixmaster bowl.

4. On Low speed (1-2), gradually add yeast
mixture. Note, it will be necessary to
scrape sides of bowl with a rubber
spatula.Knead on Medium speed (4) for
4-5 minutes.

5. Continue the kneading process at Medium
speed (4) until all ingredients are
incorporated and dough forms a ball.
Dough will be smooth and sticky. Remove
dough from bowl using a rubber spatula.

6. Place dough in a greased bowl, turning
once to grease top. Cover with plastic
wrap and let rise in a warm place until
doubled in size (40-50 minutes).

7. Punch down, fold sides to centre and
turn the dough over. Knead dough on a
lightly floured surface until soft and
smooth. Cut in half and roll dough out
into a rectangle, approximately 30x20cm.

8. Spoon apple mixture along the long side
of the dough and roll up tightly, Swiss
Roll fashion, from the wide end.

9. Ease the roll into a greased ring tin and
join ends. Cover, and allow to rise for
approximately 40-50 minutes. Preheat
oven to 200°C.

10.Bake for approximately 30-35 minutes or
until golden brown. Remove from the tin
and glaze while still warm.

11.To glaze place water, sugar and gelatine
into a small saucepan. Stir over medium
heat until sugar has dissolved,
approximately 2 minutes.

Note: Repeat with the other dough half.

Variation to this recipe:

Apple Fruit Loaf

Mix 1 cup of mixed fruit into the dough
instead of sultanas. Bring the longer sides
together to meet at the middle. Score with a
knife across the top. Brush with egg yolk and
milk. Top with

1

/2cup of chopped walnuts.

When cool top with icing if desired.

Shortbread

125g butter or margarine

1

/4cup castor sugar

1

1

/2cups plain flour

1

/2teaspoon baking powder

1.Preheat oven to 190°C and grease a 23cm

square sandwich tin.

2.Using the small Mixmaster bowl, cream the

butter or margarine and sugar on Medium
speed (6) until light and fluffy.

3.Stop Mixmaster and scrape down sides of

bowl with spatula. On Low speed (1-2)
slowly add flour and baking powder. Allow
to mix until mixture is crumbly.

4.Press into prepared cake tin, fork and

pinch sides and bake for 15-20 minutes.

Brunch, Lunchtime and Afternoon Tea continued

26

Carrot, Prune and Sultana Cake

6-8 large prunes, pitted
1 cup walnuts
1 cup sultanas
4 medium carrots, peeled, shredded
4 eggs
1

1

/2cups castor sugar

3

/4cup vegetable oil

2

1

/2cups plain flour
2 teaspoons bicarbonate of soda
2 teaspoons baking powder

1

/2teaspoon salt

2 teaspoons cinnamon

1

/2teaspoon mixed spice

1

/4teaspoon nutmeg

juice and grate rind of a lemon or orange

CREAM CHEESE FROSTING:

125g pkt cream cheese, softened
30g butter
3 teaspoons lemon juice
2

1

/2cups icing sugar

1. Preheat oven to 160°C. Grease and line 2

loaf tins and set aside.

2. Using a Sunbeam food processor or a

knife, chop prunes and walnuts. Empty
into the large Mixmaster bowl together
with the sultanas.

3. Add shredded carrots into the large
Mixmaster bowl and set aside.

4. In the small Mixmaster bowl beat eggs
and sugar on Medium speed (5), for 2
minutes.

5. Add oil and beat for 3 minutes on
Medium speed (5) until mixture is thick
and creamy.

6. Using Low speed (1-2), fold in dry
ingredients and set aside.

7. Position the large Mixmaster bowl onto
the mixer and on Low speed (1-2) fold in
the egg mixture.

8. Place mixture into prepared tins and bake
for 50 minutes. Cool in tins, then remove
to wire rack and cool completely.

9. Frosting: Beat cream cheese, butter,
lemon and sugar juice together on
Medium speed (4) until light and creamy.

10.Add icing sugar slowly and continue
beating on Medium speed (5-6) until
combined.

11.Spread frosting over cold cakes and
decorate as desired.

Brunch, Lunchtime and Afternoon Tea (continued)

27

Fritter Batter Covers 8-12 fritters

1 cup plain flour
3 teaspoons baking powder
Pinch of salt
1 egg

1

/2cup milk

1.Sift flour, baking powder and salt into the
small Mixmaster bowl, add egg and milk
and beat on Low speed (2), until combined
and mixture is smooth, approximately 1-2
minutes.

2.Dip your favourite prepared fruit or
vegetable into batter and deep fry
immediately.

Ingredient suggestions:

Raw or cooked fruits, cheese fritters, fried
oysters.

Note: When deep frying fritters ensure that
your oil is bubbling and very hot. Never cook
fritters in oil that doesn’t sizzle when food is
placed into the deep fryer.

Mayonnaise

3 eggs
2 tablespoons mustard
1 teaspoon salt
2 tablespoons sugar

1

/2cup vinegar

2 cups vegetable or olive oil

1.Combine eggs, mustard, salt, sugar and
beat, starting on Low speed (1-2) and
increasing slowly to High speed (9).
Gradually add the vinegar and oil to the
mixture over a period of 3-5 minutes until
mixture becomes very thick and creamy in
consistency.

2.Taste and adjust flavour of mayonnaise
with salt and pepper.

Savoury Puffs Makes approximately 40

Choux Pastry Puffs
60g butter or margarine
1 cup water
1 cup plain flour, sifted
3 large eggs

1.Preheat oven to 220°C. Grease and line
oven slides.

2.Place butter or margarine and water in a
saucepan and bring to the boil

3.Stir in flour. Cook stirring until dough
leaves the side of the saucepan.

4.Cool slightly. Place mixture in the small
Mixmaster bowl and beat for 1 minute on
Medium speed (5).

5.Add eggs one at a time and mix on
Medium speed (5) until mixture is stiff and
shiny.

6.Drop tablespoon size portions onto
prepared slides.

7.Bake for 15 minutes, then reduce heat to
160°C and bake until dry inside. Cool, fill
with sweet or savoury fillings and serve.

Note: These Choux Pastry Puffs freeze well.

Pre-Dinner Nibbles

28

Fillings for the Choux Pastry Puffs:

Basic White Sauce

2 tablespoons butter or margarine
2 tablespoons flour

1

/2teaspoon salt

1

/4teaspoon cayenne pepper

1

/2cup milk

1.Melt butter or margarine in a saucepan,
but do not boil.

2.Remove from heat, add flour, salt and
pepper, stir until smooth. Do not brown.

3.Add milk all at once. Stir until sauce boils
and thickens.

4.Use one of the suggested fillings or divide
into two or three.

Salmon Filling

1 x 125g tin salmon
2 teaspoons mayonnaise
lemon juice to taste

1.Drain salmon, and flake salmon into a
bowl. Add mayonnaise, white sauce and
mix well. Season with salt and pepper. Add
lemon juice to taste. Pipe mixture into
cooled puff’s and serve warm or cold.

Asparagus Filling

1 small tin asparagus cuts, drained well and

finely chopped

90g grated parmesan or romano cheese

1.Mix asparagus, white sauce and cheese
until well combined. Season to taste with
salt and pepper and pipe into pastry puffs.
Serve hot or cold.

Mushroom and Bacon Filling

1 x 250g tin mushrooms, well drained and

finely chopped

2 rashers cooked bacon, ham or proscuitto

finely chopped

1.Mix together the white sauce, mushrooms
and bacon in a small bowl until well
combined. Pipe into pastry puffs and serve
hot or cold.

Note: The white sauce is nice too, with
freshly chopped mixed herbs and brie.

Pre-Dinner Nibbles (continued)

29

Sweet Crepes

1

1

/2cups plain flour
Pinch of salt
2 eggs
1

1

/4cups milk
1 tablespoon oil

1.Sift flour and salt into the small Mixmaster

bowl.

2.Add combined eggs and milk gradually on

Low speed (1). Increase speed to Medium

(5) and beat well to remove any lumps.

3.Mix in oil and allow to stand for 1 hour.

4.Grease heated Sunbeam Skillet or Frypan.

Pour about a

1

/3of a cup of batter into the

pan to make each crepe.

5.Cook quickly until lightly brown. Toss and

brown other side. Sprinkle with lemon

juice and sugar. Roll and serve hot.

Serving suggestion:

• After crepe is cooked spread with nutella

and roll up. Serve warm or serve cold (this

one is great with the kiddies and big kids

alike!).

Waffles Makes approximately 8

2 eggs separated

1

/4cup sugar

3

/4cup milk

1

/2cup water
2 cups self raising flour
Pinch of salt
125g butter or margarine, melted

1. Using the small Mixmaster bowl whisk egg

whites stiffly on High speed (7-8).
Continue mixing at High speed (7-8), add
half of the sugar and beat until dissolved,
set aside.

2. Using the large Mixmaster bowl whisk egg
yolks and remaining sugar on Very High
speed (12). Reduce to Low speed (1) and
add milk and water, then sift in dry
ingredients.

3.Mix in melted butter or margarine.

4.On Low speed (1-2), fold in stiffly beaten

egg whites.

5.Bake in a greased, preheated waffle iron.

Use approximately

1

/2a cup of mixture for
each waffle. Each waffle should take
approximately 2 minutes to cook.

Variations to this recipe:

Add any one of the following:

• 2 sliced bananas, 2 teaspoons cinnamon,

• 2 tablespoons cocoa and omit 2
tablespoons flour. Use wholemeal self
raising flour instead of white flour.

Hazelnut & Cashew Torte

6 egg whites
4 egg yolks

3

/4cup nutella

100g dark chocolate, melted

1

/2cup plain flour

100g hazelnut meal

1

/2cup crushed cashews

Topping:

250g dark chocolate melted
250g cream heated
100g whole hazelnuts, toasted, skins

removed

100g whole cashews, toasted

1.Preheat oven 160°C. Grease and line
20cm round cake tin.

2.In the large Mixmaster bowl whisk egg
whites until stiff peaks form, on High
speed (7-8). Remove from bowl and set
aside.

After Dinner

30

3.Using the large Mixmaster bowl once
again, beat egg yolks, nutella and 100g
melted chocolate together on Medium
speed (5). Add flour, hazelnut meal,
crushed cashews and fold in the egg
whites using Low speed (1-3).

4. Pour into the prepared cake tin and bake
40-45 minutes.

5. Allow to cool in pan for 10 minutes before
removing cake from pan and cool on a wire
rack.

6. Combine the melted chocolate and heated
cream together. Stir until smooth and allow
to cool. As mixture cools it will become
thick and glossy.

7. Spoon topping over the cake. Top with
cashews and hazelnuts. Serve in thin
wedges.

Pavlova

4 egg whites
1 cup castor sugar
2 teaspoons vinegar
3 teaspoons cornflour

1

/2teaspoon vanilla extract

1.Preheat oven to 120°C. Grease and flour
20cm round tray.

2.Using the small Mixmaster bowl ensuring
that it is dry and clean, whip the egg
whites until stiff on High speed (7-8).

3.On High speed (7-8) gradually add the
sugar, a teaspoon at a time to start. Beat
well between each addition. As mixture
thickens add the sugar more quickly. This
should take approximately 5-8 minutes
mixing time.

4.Reduce to Low speed (1-2) and fold
through vinegar, cornflour and vanilla.
Continue mixing until mixture is stiff and
glossy, approximately 2-3 minutes.

5.Spread half of the pavlova mixture onto a
prepared tray. Pipe the remaining mixture
to form a border.

6.Bake for 1

1

/4 -11/2hours. If able, turn oven

off and allow to cool in oven overnight or
for a few hours.

Serving suggestion:

Decorate as desired. Fresh cream and lots
of fresh berries is my favourite. Sprinkled
with icing sugar to finish off.

Strawberry Mousses

2 punnets of strawberries, washed and hulled

3

/4cup castor sugar
2 tablespoons lemon juice
3 teaspoons gelatin
2 tablespoons cold water
300ml thickened cream
Extra strawberries for decoration

1.Place strawberries and half the sugar into a

saucepan and slowly bring to the boil.

2.Add remaining sugar and lemon juice, stir

over low heat until sugar is dissolved.

3.Soften gelatin in water, dissolve in hot

strawberry mixture. Cool slightly.

4.Place into a Sunbeam food processor and

process until smooth. Allow to cool.

5.Using the small Mixmaster bowl, whisk

chilled cream on Very High speed (10-12)
until thick.

6.On Low speed (1), fold through the cooled

strawberry mixture and mix on Medium
speed (4-6) until just combined.

7.Pour into individual serving dishes or a 4

cup mould. Decorate with strawberries.

After Dinner (continued)

31

Kids Treats

Fluffy Pikelets Makes approximately 12

1

1

/2cups S.R. flour
Pinch of salt
1 teaspoon bicarbonate of soda
2 tablespoons sugar
1 egg
1

1

/4cups milk
4-5 drops vanilla extract
40g butter or margarine

1.Sift flour, salt and soda into the small

Mixmaster bowl. Add sugar, egg, milk and

vanilla. Beat on Low speed (1-2) until

mixed.

2.Increase to Medium speed (5) and beat for

1-2 minutes until smooth.

3.Fold in melted butter on Low speed (1).

Place spoonfuls onto a hot Sunbeam

Frypan and cook until bubbled and have

turned brown.

Note: Suitable to freeze and reheat.

Serving suggestions:

Serve pikelets hot or cold.

Serve with whipped cream and jam for a

sweet treat.

For a savoury treat, top with vegemite &

butter or ham & cheese.

Add freshly chopped herbs to the batter

and serve cooked pikelets with cream

cheese, smoked salmon and caviar.

Cornflake Cookies

1

/2cup butter or margarine

1

/2cup castor sugar
1 egg
vanilla essence

1

/2cup currants

1

/2cup coconut
1

1

/4cups S.R. flour

Pinch of salt
2 cups cornflakes, crushed

1.Preheat oven to 180°C. Grease, line oven
slides.

2.Using the small Mixmaster bowl, cream
together butter and sugar on Medium
speed (6).

3.Add egg and beat well.

4.Reduce to Low speed (1) and add vanilla,
currants and coconut.

5.On Low speed (1) fold in flour and salt in
two portions, until mixture is well
combined.

6.Spread cornflakes onto a piece of paper
and drop teaspoonfuls of mixture onto
cornflakes. Roll to coat.

7.Place onto prepared slides and bake for 15
minutes. Allow to cool on slides.

Chocolate Chip Cookies Makes approx 100

125g butter or margarine

3

/4cup white sugar

2

/3cup brown sugar
2 eggs
1 teaspoon vanilla essence
2

1

/4cups plain flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
1 cup peanuts (raw)
1 cup choc chips (dark)
1 cup M&M’s (optional)

1.Preheat oven to 170°C and grease

oven slides.

2.Using the large Mixmaster bowl, break up

the shortening (butter or margarine) on

Low speed (1-2).

3.Increase to Medium speed (4) and add

sugars.

4.Add eggs, vanilla and cream until light and

fluffy on High speed (7).

5.On Low speed (1) and fold in sifted dry

ingredients and mix until well combined.

32

6.Using a spoon fold in the chocolate bits,
M&M’s and nuts until combined.

7.Place teaspoonfuls of mixture on trays and
bake for 12-15 minutes or until golden.

8.Allow to cool on wire racks. When cooled,
the cookies can be sandwiched together
with nutella and sprinkled with icing sugar.

Quick Cup Cakes Makes 12

60g butter or margarine
1

1

/4cups S.R. flour

1

/2cup sugar

2 eggs

1

/4cup milk

1 teaspoon vanilla essence

1.Preheat oven to 220°C and place patty
cases into patty tins and set aside.

2.Using the small Mixmaster bowl, place all
ingredients into the bowl and beat until
combined, start mixing on Low speed (1),
slowly increasing to Medium speed (5).

3.Place rounded dessert spoonfuls of batter
into the patty cases and bake for 12-15
minutes.

4.Allow to cool and decorate as desired.

Variations to this recipe:

Top the cake batter in the patty cases with
frozen berries before baking.

Serving suggestion:

When patty cakes are cooked drizzle with
icing sugar and top with a small eatable
decoration like marshmallows, or make
Butterfly cakes.

Butterfly cakes

Cut the tops off the patty cakes and cut in­half. Top with a small spoonful of cream or
thick custard. Place cake halves back into
the centre of the cup cakes facing up to
create wings. Dust with icing sugar.

Meringues

2 egg whites
90g caster sugar
90g icing sugar

1.Preheat oven to 120°C. Grease two oven
slides with baking paper.

2.Using the small Mixmaster bowl, beat egg
whites until stiff but not dry, on High
speed (7-8).

3.On High speed (7-8) add castor sugar
gradually, beating well.

4.Reduce to Low speed (1) and fold in icing
sugar. Mix until stiff and shiny.

5.Using a star shaped nozzle, pipe small
meringues onto the prepared slide. If you
do not have a piping bag use two
teaspoons. Decorate if desired. Bake for 10
minutes, reduce heat to 100°C and
continue cooking for 20-25 minutes.

6.When cold, join in pairs with icing
(optional).

Marshmallows Makes 12

30g gelatine (3 x 10g sachets)
2 cups castor sugar
250ml boiling water
vanilla or strawberry essence
food colouring (optional)
Cornflour for coating

1.Dissolve the gelatine in 125ml boiling water
whisking together with a fork. Keep in bowl of
hot water until ready to use so it does not
gel.

2.Using the large Mixmaster bowl and a
metal spoon combine the sugar, 250ml
boiling water and vanilla. Stir and add the
dissolved gelatine.

Kids Treats (continued)

33

3.Mix on Low speed (1) for 2 minutes slowly
increasing to High speed (7). Leave on
High speed for 10 minutes or until the
mixture becomes thick and creamy. Add a
few drops of your favourite food colouring
(optional) and increase speed to Very High
(12). Beat for a further 5-7 minutes, until
mixture is very stiff and fluffy.

4.Lightly grease 2 x 22cm square tins or
similar with vegetable oil.

5.Scrape down sides of bowl occasionally
during beating.

6.Spoon mixture onto oven slides, spread
evenly. Leave to set at room temperature,
approximately 30 minutes.

7.When firm to touch, cut into cubes or fun
shapes that the kids will enjoy. Toss in
cornflour.

Note: Marshmallow mixture can also be
piped onto oiled trays, if you have a piping
bag and nozzle.

Serving suggestion:

Marshmallow’s are great served in hot
chocolates or coffee. They are a fun
afternoon treat for the kids and can be
used to make rocky road.

Rocky Road

For rocky road combine some mixed nuts,
and dried fruit and marshmallows. Mix
with melted chocolate and spread into a
greased and lined baking sheet. Set in the
fridge if it’s a hot day. Cut into slices and
serve.

Nougat

2 cups sugar
1 cup liquefied glucose

1

/4cup honey

Pinch of salt

1

/4cup water
2 egg whites
1 teaspoon vanilla
40g butter, melted
100g blanched almonds, lightly toasted

1. Grease and line a 28 x 18cm lamington

tin.

2. Place sugar, glucose, honey, salt and water

in a saucepan. Stir over low heat until
sugar is dissolved then bring to the boil.
Cook for 20 minutes until mixture forms a
hard ball when tested in a small amount of
water. Be sure not to discolour.

3. Using the small Mixmaster bowl, whisk the

egg whites until stiff on Very High speed
(12). Pour 1 cup of hot syrup slowly into
the egg whites on High speed (7-8).
Continue beating until mixture is thick and
holds its shape. Place in large Mixmaster
bowl.

4. Continue boiling syrup until brittle threads

form when tested in a small amount of
cold water.

5. Pour in a little of the remaining syrup into

meringue while beating on High speed (7).
Continue beating until very thick. Add the
butter and nuts, continue beating while
pouring in the last remaining syrup, let run
until it is combined.

6. Spoon into prepared tin and refrigerate

until firm.

7. Turn out in large block and with a sharp

knife, cut into square.

Kids Treats (continued)

34

EASTER

Hot Cross Buns Makes 18

Dough

1 sachet dry yeast
2 tablespoons sugar
60g butter, melted
11/4cup lukewarm milk

3

/4cup water
4 cups plain flour
2 tablespoons sugar, extra
2 tablespoons powdered milk
1 teaspoon salt
1 cup sultanas

Crosses

1

/2cup plain flour

1

/4cup water

Glaze

3 tablespoons sugar

1

/4cup water
1 teaspoon gelatin

1. Combine the first five ingredients in a

35

CHRISTMAS

Christmas Cake Makes 2 cakes

2 cups sultanas
2 cups currants
2 cups raisins (seedless)
100g dried figs or prunes
100g dates

1

/2cup mixed peel

1

/2cup almonds

3

/4cup walnuts
1 cup glazed cherries
125ml sherry
250ml brandy
250ml whisky
250g butter or margarine
250g brown sugar
5 eggs
60g dark chocolate, melted
1 teaspoon parisian essence
1 teaspoon vanilla extract
1 tablespoon glycerin or vegetable oil
1 tablespoon golden syrup or honey
1 tablespoon raspberry or plum jam
Grated rind and juice of 1 orange or lemon
500g plain flour
1 tablespoon baking powder
2 teaspoons mixed spices

1

/4teaspoon ground ginger

1

/2teaspoon salt

1. Wash and dry sultanas, currants and
raisins.

2. Cut up figs, dates, mixed peel and nuts
into small pieces; halve the cherries and
raisins.

3. Mix all the fruit and nuts, add brandy,
sherry and whisky. Allow to stand for
several days, or at least overnight if longer
time is not possible - use a screw top jar.

4. Preheat oven to 150°C. Line 2 x 20cm
round or square tins with one thickness of
brown greaseproof paper or 2 sheets of
white greaseproof paper. Bring the lining
about 3cm above top edge of the tin.

5. Using the large Mixmaster bowl, cream
butter and sugar on Medium speed (6).

6. Add eggs one at a time and mix well after
each addition. Add chocolate, Parisian
essence, vanilla extract, glycerin, golden
syrup, jam and orange or lemon rind and
juice.

7. On Low speed (1-2), add sifted dry
ingredients and fruit mix from step 3
alternately to mixture until all is added.

8. Place mixture in the prepared tins and
bake for 3-3

1

/2hours.

9. When cooked, remove from oven and
trickle 2 tablespoons brandy, rum or sherry
over the cake while hot. Wrap immediately
in several thicknesses of paper, leaving
cake in the tin, and allow to cool slowly.
This improves the cake as the steam in the
slow cooling keeps the cake moist.

Special Occasions (continued)

36

Christmas Shortbread

125g butter or margarine

1

/2cup castor sugar

1

1

/2cups plain flour

1

/2teaspoon baking powder

1

/2cup glazed ginger, freshly chopped
Melted chocolate
Freshly chopped nuts and red glazed cherries

1.Preheat oven to 190°C. Grease and line a

20cm round sandwich tin.

2.In the small Mixmaster bowl, cream the

butter or margarine and sugar on Medium
speed (4-6), until light and fluffy.

3.Add flour, baking powder and ginger and
mix on Low speed (1) until the mixture is
crumby.

4.Press into prepared cake tin, fork and
pinch sides and bake for 15-20 minutes.

5.Once cooled, drizzle the melted chocolate
over the shortbread and top with freshly
chopped nuts and red glazed cherries.

Special Occasions (continued)

Consumer Hotline

Australia

1800 025 059

New Zealand

[phone]

Consumer information:

1800 025 059 or www.sunbeam.com.au

is a registered Trademark of Sunbeam
Corporation Limited. ACN 000 006 771.

© Sunbeam Corporation Limited 2002.

is a registered Trademark of Sunbeam
Corporation Limited. ACN 000 006 771.

© Sunbeam Corporation Limited 2002.

is a registered Trademark of Sunbeam
Corporation Limited. ACN 000 006 771.

© Sunbeam Corporation Limited 2002.

is a registered Trademark of Sunbeam
Corporation Limited. ACN 000 006 771.

© Sunbeam Corporation Limited 2002.