Sunbeam DJ Equipment MX8500 User Manual

Mixmaster® Classic  
Bench Mixer  
Instruction Booklet  
MX8500  
MX8500W  
MX8500Y  
MX8500R  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR SUNBEAM  
MIXMASTER CLASSIC BENCH MIXER.  
• Never eject beaters, whisks or dough hooks 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 bench mixer before commencing  
mixing.  
• 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 bench mixer whilst  
the appliance is in operation.  
• When using extremely heavy loads the appliance  
should not be operated for more than 2 minutes.  
This does not apply to the recipes detailed in this  
booklet.  
• Ensure long hair is tied back and young children  
are not near the moving bowl.  
• Do not unlock or remove the mixing bowl from  
the base of the bench mixer whilst the mixer is in  
use.  
Sunbeam is 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:  
• 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.  
• 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.  
• This appliance is not intended for use by persons  
(including children) with reduced physical,  
sensory or mental capabilities, or lack of  
experience and knowledge, unless they have been  
given supervision or instruction concerning use  
of the appliance by a person responsible for their  
safety.  
• Do not operate any electrical appliance with a  
damaged cord or after the appliance has been  
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.  
• Appliances are not intended to be operated by  
means of an external timer or separate remote  
control system.  
• This appliance is intended to be used in  
household and similar applications such as: staff  
kitchen areas in shops, offices and other working  
environments; farm houses; by clients in hotels,  
motels and other residential type environments;  
bed and breakfast type environments.  
• Children should be supervised to ensure that they  
do not play with the appliance.  
• The temperature of accessible surfaces may be  
high when the appliance is operating.  
• Never leave an appliance unattended while in  
use.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
1
 
®
Features of your Mixmaster Classic  
Attachment eject button  
The eject button, located on the top of the  
handle releases the beaters, whisks or dough  
hooks for easy cleaning.  
500 watt motor  
Powerful motor achieves thorough mixing results.  
Off-centre head & beaters  
The head of the bench mixer and beaters are  
positioned off-centre, making it easier to add  
ingredients during mixing.  
3-way beating action  
Sunbeam’s famous 3-way beating action allows  
the bowl and individual beaters to rotate in  
opposite directions for thorough mixing and  
better aeration.  
Tilt back locking head  
The head of the bench mixer 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
 
Stainless steel balloon whisks  
For whisking 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 variable speeds and a  
powerful torque control motor ensures superior  
mixing control and maintains speed regardless  
of the mixing load.  
Stainless steel mixing bowls  
4.2 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 bench mixer  
stable during operation.  
3
 
®
Using your Mixmaster Classic  
Before using your bench mixer  
2.Select the desired mixing attachments  
depending on the mixing task to be  
performed:  
– Beaters for creaming butter and sugar,  
whisking cream or egg whites plus mixing  
heavy cake mixes.  
– Whisks for light batters and packet cake  
mixes.  
– Dough hooks for kneading dough and other  
heavy mixtures.  
Before using your bench mixer for the first  
time, remove any packaging material and  
promotional labels or tags. It is recommended  
to wash the mixing bowls, beaters, whisks  
and dough hooks in warm soapy water with a  
soft cloth. Rinse and dry thoroughly.  
Set-up  
Before assembling your bench mixer, be sure  
the power cord is unplugged from the power  
outlet and the speed control dial is in the  
'Off' position. Position the bench mixer on a  
level, dry surface such as a bench top.  
3.Insert selected attachment:  
Beaters – Take the beater that has  
a pointier, curved bottom and has  
a grey coloured band around the  
top of the beater – illustrated as beater  
A
B
1.Press the 'TILT & LOCK' button, located  
on the neck of the bench mixer. While  
the button is depressed, hold the handle  
(Figure 1) and ease the head of the bench  
mixer back. The bench mixer head will lock  
into this tilt position (Figure 2).  
(A). Insert beater (A) into the left socket on  
the underside of the mixer head, the hole  
is identified by a grey dot beside it (Figure  
3). Take the beater with the angular/flat  
bottom, illustrated as beater (B) and insert  
into the remaining socket.  
(1)  
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.  
TILT  
BUTTON  
(3)  
(2)  
4
 
Using your Mixmaster® Classic continued  
Balloon whisks – Can be inserted  
into either socket as they are  
identical (Figure 4).  
Note: Be sure both whisks click  
firmly into place, you may need  
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 inserted in the incorrect way.  
A
B
to twist the whisk slightly to engage it in  
position prior to pushing it in place.  
4.Depending on the amount of ingredients  
required for mixing, select the appropriate  
bowl size. If you have selected the large  
4.2 litre bowl, slide the bowl selector  
to the far right (Figure 6a). If you have  
selected the smaller 2.1 litre bowl, slide  
the bowl selector to the far left (Figure 6b).  
(4)  
(6a)  
Dough hooks – Take the dough hook  
that is hooked at the bottom and  
has a grey coloured band around the  
A B  
top of the dough hook – illustrated  
as dough hook (A). Insert dough hook (A) into  
the left socket on the underside of the mixer  
head, the socket is identified by a grey dot  
beside it (Figure 5). Take the dough hook  
that is straight at the bottom, illustrated as  
dough hook (B) and insert into the remaining  
socket.  
(6b)  
(5)  
5
 
Using your Mixmaster® Classic continued  
5.Once you have selected the bowl you wish  
(9)  
to use, place it on the base. Gently rotate  
the bowl in a clockwise direction until it  
drops into position (Figure 7). Continue  
rotating until the bowl clicks into place.  
The bowl should feel firm.  
Note: The mixer head must be tilted  
backwards for the bowl to be locked onto  
the turntable.  
TILT  
BUTTON  
(7)  
Using your Mixmaster® Bench Mixer  
1.Position the mixer on a level, dry  
surface such as a bench top. Ensure the  
mixing bowl is in place and the desired  
attachments are inserted.  
2.With the speed control dial in the 'Off'  
position, plug the power cord into a  
230/240 Volt AC power outlet.  
6.Lower the head with the selected mixing  
attachments in place into the mixing bowl.  
To do this press the 'TILT &LOCK' button.  
While the button is depressed hold the  
handle (Figure 8) and ease the head of the  
bench mixer down (Figure 9).  
3.The speed control dial turns the bench  
mixer on and off, controlling the beater  
speed. Turn the speed control dial to the  
right or upwards to commence mixing  
(Figure 10).  
(10)  
(8)  
TILT  
BUTTON  
Clearly marked instructions for correct mixing  
speeds for each type of mixture are shown in  
the 'Mixing Guide' on page 8.  
6
 
Using your Mixmaster® Classic continued  
Tip: Start mixing at a slow speed 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.  
6.To remove the attachments, place fingers  
loosely around the attachments and press  
the eject button located at the front of the  
handle (Figure 12).  
(12)  
EJECT  
Tip: When kneading yeast dough, 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 15 of this booklet.  
BUTTON  
4.When mixing is complete, turn the speed  
control dial to the left or downwards,  
(Figure 11) until you have reached the  
'Off' position and unplug the cord from the  
power outlet.  
(11)  
Rotation of Mixing Bowls  
The mixing bowls are not rotated by a motor.  
The bowls are rotated by means of the tip of  
the attachment (beater and whisk) making  
contact with the bowl and the mixture  
passing ingredients through the attachments.  
Note: The consistency of some mixtures may  
prevent the bowl from rotating. In this case  
you may choose to give the bowl a gentle turn  
to ensure thorough mixing.  
When the dough hooks are inserted, the bowl  
is rotated by the ingredients passing through  
the dough hooks as they turn.  
Note: Prior to the ingredients starting to  
combine, the bowl may require a gentle turn  
to assist in the rotation of the bowl.  
5.Hold down the 'TILT & LOCK' button and  
ease the head of the bench mixer back  
until the mixer head is locked into the  
tilt back position (see figures 1 and 2 on  
page 4).  
7
 
Mixing guide  
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.  
SPEED SETTING RANGE  
MIXING TASK  
FOLDING & KNEADING  
LOW  
1-3  
Folding  
Kneading – doughs (pastry, bread, scones)  
LIGHT MIXING  
MEDIUM  
4-6  
Kneading - heavy doughs (large quantities)  
Beating – packet mixes  
Beating – creaming sugar and butter  
BEATING  
HIGH  
7-9  
Whisking – light batters  
Beating – cake mixes/heavy batters/icings  
VERY HIGH  
10-12  
WHIPPING & AERATING  
Whisking – egg whites/cream  
NOTES:  
When mixing larger quantities you may need  
to increase the bench mixer speed due to  
the amount of mixing required and the larger  
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 bench mixer depending on what  
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.  
stage of the recipe you are working on. This  
is communicated in the recipe section.  
8
 
Oven Temperature Guide  
For your information, the following temperature settings are included as a guide.  
Thermostat Settings  
DESCRIPTION OF  
OVEN TEMPERATURES  
Degrees Celcius °C  
Degrees Farenheit °F  
Gas Mark  
Very Slow  
120  
250  
½
Slow  
140-150  
160  
300  
325  
350  
400  
425  
475  
1-2  
3
Moderately Slow  
Moderate  
Moderately hot  
Hot  
180  
4
200  
6
220  
8
Very Hot  
240  
9
Note: If using fan forced ovens be sure to turn the temperature down by 20°C.  
Also check recipes at the back of this booklet.  
9
 
Care and cleaning  
Before cleaning your Mixmaster® Classic  
Bench Mixer, ensure that the power is turned  
off at the power outlet, then remove the plug.  
Wipe over the outside area of the bench  
mixer 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.  
Maintenance Service  
Your Mixmaster® Classic Bench Mixer 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 bench  
mixer to your nearest Sunbeam Appliance  
Service Centre to ensure efficient, correct  
servicing.  
Sunbeam recommends to 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.  
Storage  
Keep your Mixmaster® Classic Bench Mixer 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  
bench mixer after use as the warmth from the  
motor may cause damage to the power cord.  
Note: Place only on the top rack of the  
dishwasher.  
The turntable can be removed for thorough  
cleaning. This should be done occasionally to  
keep your bench mixer clean. Sunbeam  
recommends to wipe the turntable and the  
surface underneath the turntable with a soft  
damp cloth.  
Never submerge the turntable in water, or  
place in the dishwasher as this will wash  
away the internal lubricant.  
10  
 
Let's talk ingredients  
Measuring Ingredients  
Substitutes  
Careful and correct measurement of all  
ingredients is essential for recipe success  
(particularly baking). Australian Standard  
Metric cup and spoon measures are used in  
all recipes in the book. All cup and spoon  
measurements should be level.  
Here are some suggestions for substituting  
ingredients in recipes:  
INGREDIENT  
SUBSTITUTE  
1 cup self raising  
flour  
1 cup plain flour  
combined with 2  
teaspoons baking  
powder.  
One metric tablespoon is equal to 20mls.  
One metric teaspoon is equal to 5mls.  
One liquid cup measurement is equal to  
250mls.  
1 cup plain flour and ½ cup each of plain  
1 teaspoon baking  
powder  
and self raising  
flour.  
The following are some hints on measuring  
ingredients.  
Sultanas  
equal measure of  
any other dried fruit.  
Wet Ingredients  
Always use a measuring jug or if measuring  
small quantities, use a standard metric  
measuring spoon. Place the measuring jug on  
a level surface and check the measurement  
at eye level.  
Golden Syrup  
1 cup buttermilk  
equal measure of  
treacle or molasses.  
1 cup fresh milk  
combined with 2  
teaspoons vinegar or  
lemon juice.  
Dry ingredients  
Always use a standard metric measuring cup  
or standard metric measuring spoon. Shake  
gently to ensure there are no air bubbles  
and level the surface with a knife or metal  
spatula. Never tap the cup on the bench or  
pack in the ingredients (unless specified);  
this will give an inaccurate measurement.  
Baking Powder  
1 teaspoon  
bicarbonate of  
soda + 2 teaspoons  
cream of tartar.  
7g dry yeast  
(1 sachet)  
15g compressed  
yeast.  
Other ingredients  
Always weigh in grams using metric scales.  
To ensure an accurate reading, always  
remember to “tare” the scales back to zero  
with the empty container before adding any  
food.  
• Unsalted butter is best for cake baking,  
however it can be substituted with salted  
butter or margarine if necessary. Margarine  
may slightly alter the texture of the final  
result.  
• When substituting wheat flour with gluten  
free flour, the best results are usually  
achieved in recipes that have a small  
amount of flour.  
11  
 
Let's talk ingredients continued  
• Icing sugar mixture can contain wheat  
starch (this prevents it going lumpy). If you  
have a gluten intolerance, pure icing sugar  
can be used instead.  
• Milk can be substituted with soy milk. It  
can sometimes also be replaced with fruit  
juice acting as the liquid component.  
12  
 
Cookery tips for best results  
• Before starting any recipe carefully read it  
through from beginning to end.  
• Ensure you have all ingredients and  
utensils before you start.  
Tips for cakes, biscuits and slices  
• When cooked, a cake should shrink slightly  
from the pan.  
• When testing most cakes (not sponges,  
fruitcakes or cheesecakes), gently touch  
the surface; it should feel firm. At this  
stage, remove the cake from the oven and  
close the oven door to retain the heat.  
Insert a thin skewer into the deepest part  
of the cake. No uncooked mixture should  
adhere to it.  
• Testing cake doneness should be done  
quickly. If the cake needs to be returned  
to the oven, the oven door should be  
open for a minimal amount of time.  
Rapid temperature change may cause an  
undercooked cake to sink in the middle.  
• Refrigerated ingredients such as butter,  
cream cheese and eggs should be at  
room temperature for best results (unless  
otherwise specified). Set these out ahead  
of time. If you forget to remove butter from  
the fridge, use the coarse side of a grater  
to grate the butter. This will assist the  
mixer and soften the butter faster.  
• Always adjust the oven shelf to the desired  
position and then preheat oven to baking  
temperature recommended in the recipe.  
Get to know your oven. Most ovens have  
“hotspots” and it may be necessary to  
turn food or swap shelves during cooking.  
However, be aware that every time you  
open the oven, the temperature drops. Only  
open the oven if necessary and be sure to  
close the door quickly.  
• For most types of biscuits, you can test  
if they are cooked by gently pushing the  
biscuit on the tray with your finger. If it  
moves without breaking, the biscuit is  
cooked.  
• Break eggs into a small bowl before adding  
to mixture. This eliminates the chance of  
contaminating mixture with shells or rotten  
eggs.  
• All recipes have been carefully developed  
and tested, but should you find it  
necessary to alter the ingredients or tin,  
you must allow for a variation in cooking  
time. Always test for doneness in baked  
goods before removing from oven or other  
cooking appliance.  
• Do not over beat any mixture. Be careful  
that you only mix/blend mixtures for the  
specified time. When folding, do so until  
just combined. Over beating or mixing can  
cause toughness, close texture, excessive  
shrinkage or effect rising.  
• Curdling can sometimes occur when  
adding eggs to a mixture. If this happens,  
continue with the recipe as it will come  
back together when the dry ingredients are  
added.  
• During mixing, ingredients may splash to  
the sides of the bowl. Pause the mixer and  
use a rubber or plastic spatula to scrape  
the bowl. NEVER USE A KNIFE, METAL  
SPOON OR FORK, as these can damage  
the beater and bowl. A light scraping after  
the addition of each ingredient assists in  
achieving efficient mixing.  
• If cakes begin to overbrown, cover the top  
loosely with foil to protect it from the top  
element of the oven.  
• To obtain the greatest volume when beating  
egg whites, be sure the bowl and beater  
are completely clean and dry before use.  
The smallest amount of grease or water can  
prevent the whites from aerating.  
13  
 
Cookery tips for best results continued  
• The term “soft peaks” means that the egg  
white barely supports itself. When the head  
of the mixer is lifted, the egg white mixture  
will curl and may fall from the beater.  
• The term “firm peaks” means that the egg  
white holds it shape. When the head of the  
mixer is lifted, the egg white mixture will  
remain pointy and firm.  
• When making pavlova or other meringues,  
always use caster sugar as it dissolves  
much easier than other coarser sugars.  
Sugar should begin being added at soft  
peaks. If you wait until the egg whites  
reach firm peaks and are dry it will take  
longer to dissolve the sugar.  
• To test if sugar is dissolved, rub a small  
quantity of mixture between your fingertips.  
If it feel grainy, continue beating until  
smooth.  
• In general, cakes should be cooled on a  
wire rack after the suggested standing  
time. The standing time is to prevent  
the freshly baked cake from splitting or  
cracking when removed from the pan.  
• Fruit cakes and various other heavy cakes,  
such as mud cakes, are best cooled in the  
pan. Due to the weight of these cakes,  
turning out while still warm will cause  
them to split. Cooling in the pan also  
keeps them moist.  
• Sponges should be removed from the pan  
as soon as they come out of the oven.  
• Most biscuits are best cooled on the baking  
tray.  
14  
 
Helpful hints for a successful  
dough  
Yeast  
4.Transfer dough to a large, well greased  
mixing bowl. Cover the bowl with a light  
cloth or plastic wrap and place it in a  
warm, draft-free area 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 surface. Cut and  
shape dough to form buns, rolls or freeform  
loaves and place on prepared baking trays.  
Alternatively, place dough into prepared  
bread tins. For pizza dough, it is now ready  
to be rolled, topped and baked.  
Yeast is a raising agent used in dough. It  
is a microscopic living organism that grows  
rapidly in suitable warm, moist conditions.  
The yeast feeds on sugar and expels carbon  
dioxide which expands the gluten framework.  
When foaming yeast, the liquid should be  
warm; about 26°C. If the liquid is too cold it  
will retard the yeast growth. If it is too hot it  
will kill the yeast.  
Step 1: Preparing the yeast  
For the dry yeast to be activated it needs  
to ferment. To do this place warm liquid  
and sugar into a bowl. Add dry yeast and  
mix. Stand in a warm, draft free place  
until mixture starts to foam or bubble. This  
process will take about 10 minutes.  
Note: If dried yeast has not been stored  
properly, has been exposed to light, extreme  
heat, or is out of date, it may be dead or  
inactive and it will not ferment. If the yeast  
does not foam, your dough will not rise.  
6.For the final rising of the bread dough,  
cover the shaped dough with a light cloth  
and place in a warm, draft-free area until  
doubled in size again. Glaze and bake.  
Tips  
To add interest to breads  
• Brush bread with a little milk and sprinkle  
loaves or buns with poppy, caraway or  
sesame seeds before baking.  
Step 2: Preparing the dough  
1.Insert dough hook (refer to page 5). Place  
the dry ingredients into the bowl and lock  
the bowl onto the base.  
• Sprinkle loaves with shredded cheese  
during the last few minutes of baking.  
• Drizzle cooled, sweet tea rings or buns  
with icing, or dust with icing sugar before  
serving.  
2.Turn the speed dial to a low speed (1-3),  
and gradually add the liquid ingredients  
to the bowl. If the bowl does not turn  
unaided, please give the bowl a gentle  
turn to ensure thorough mixing. When the  
ingredients start to form a ball, stop the  
mixer and use a rubber or plastic spatula  
to scrape down the sides of the bowl if  
necessary.  
Glazes  
Glazes may be brushed over the dough  
before, during or after baking.  
For a shiny crust, brush with cream or  
evaporated milk before baking; or with  
warm sieved apricot jam after baking.  
For a glossy crust, brush with beaten egg  
white before baking.  
For a matt finish, brush with melted butter  
or margarine after baking.  
3.Knead on low speed (1-3) (depending on  
the amount of dough) until smooth and  
elastic; about 5-8 minutes.  
15  
 
Helpful hints for a successful dough continued  
Questions & Answers:  
Q. My mixture seems a little dry and crumbly.  
Do I need to add more water?  
A. Some flour tends to absorb or want more  
moisture/liquid, especially on warm or  
humid days. 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, add  
a little flour at a time and knead the dough  
until it is smooth, soft to the touch and  
bounces back when pressed with the tip of  
your finger. Dough should not be sticky to  
touch.  
Q. My yeast did not bubble or foam, why?  
A. The yeast may be dead or inactive, in  
which case you will need to replace it.  
This occurs when the liquid added or the  
standing position was too hot or too cold.  
It can also be because the yeast is out  
of date. If the yeast does not foam, your  
dough will not rise.  
Q. My dough did not rise, why?  
A. If the yeast fermented properly, you may  
just need to place the bowl in a warmer  
position. Covering the bowl with plastic  
wrap, and ensuring the area is draft free  
may help. In winter, your dough will take  
longer to rise.  
16  
 
Recipes  
Sponge  
Chocolate Coconut Slice  
1 cup self-raising flour, sifted 3 times  
4 eggs, separated  
²⁄3 cup caster sugar  
10g butter, melted  
¼ cup hot water  
o
80g butter, softened  
1
3
cup caster sugar  
1 egg, lightly beaten  
100g dark chocolate, melted  
1 cup plain flour  
¼ cup cocoa powder  
o
1.Preheat oven to moderate (180 C/160 C  
fan-forced). Grease a 20cm round cake  
pan, dust with flour, shake out excess.  
Coconut filling  
395g can condensed milk  
225g shredded coconut  
2 eggs, lightly beaten  
2.Place egg whites in the large bowl.  
Whisk on very high (10-12) until stiff  
peaks form. Gradually add sugar, whisking  
until thick and glossy. Add yolks and whisk  
until just combined.  
Topping  
100g butter  
3.Sift flour over egg mixture and gently fold  
through. Add butter and water, fold in until  
just combined. Pour into prepared pan.  
Bake for 18-20 minutes.  
300g dark chocolate, chopped  
o
o
1.Preheat oven to moderate (180 C/160 C  
fan-forced). Grease and line a 16x26cm  
lamington pan with baking paper.  
4.Turn out of pan immediately and allow to  
cool on wire rack.  
2.Place butter and sugar in small bowl.  
Beat on medium speed (4-6) until  
smooth and creamy. Add egg and melted  
chocolate, increase speed to high (7-9)and  
beat until mixture is light and creamy. Add  
flour and cocoa, reduce speed to low (1-3)  
and beat until just combined.  
TIP: Use a metal spoon when folding dry  
ingredients through the egg mixture. It allows  
more air to stay in the cake.  
3.Press mixture over the base of prepared  
pan. Bake for 15 minutes  
4.To make FILLING, place condensed milk,  
coconut and eggs in the small bowl.  
Beat on medium speed (4-6) until well  
combined. Pour over chocolate base and  
bake for a further 20-25 minutes. Allow to  
cool completely.  
5.To make TOPPING, melt butter in a small  
saucepan over medium heat. Reduce heat  
to low. Add the chocolate and stir until  
the chocolate melts and the mixture is  
smooth. Pour the chocolate mixture over  
the coconut filling. Chill overnight.  
17  
 
Recipes continued  
Cookies and Cream Slice  
350g Oreo biscuits, crushed  
150g butter, melted  
2 teaspoons powdered gelatine  
¼ cup warm water  
400g cream cheese, softened  
300mls cream  
½ cup caster sugar  
Malteser Biscuits  
Makes: approx. 35  
250g butter, softened  
1
3
cup caster sugar  
cup firmly packed brown sugar  
1
3
½ cup condensed milk  
2 teaspoons vanilla essence  
2 cups self-raising flour  
¾ cup plain flour  
1 teaspoon vanilla essence  
180g white chocolate, melted  
100g dark chocolate, melted  
50g Oreo biscuits, roughly chopped  
165g packet maltesers, halved  
o
o
1.Preheat oven moderate (180 C/160 C  
fan-forced). Grease and line baking trays  
with baking paper.  
2.Place butter and sugars in large bowl.  
Beat on medium speed (4-6) until smooth  
and creamy. Add condensed milk and  
vanilla; beat until combined.  
1.Grease and line a 16x26cm lamington pan  
with plastic wrap.  
2.Place Oreos and butter in the large bowl.  
Beat on medium speed (4-6), and mix until  
combined. Press into base of pan. Chill for  
30 minutes.  
3.Add flours; beat on low speed (1-3) until  
just combined. Fold through maltesers.  
4.Roll tablespoons of mixture into balls.  
Place on prepared trays and flatten with  
the back of a fork.  
3.Combine gelatine and water in small bowl.  
Stand the bowl in another bowl of hot  
water and stir until dissolved.  
5.Place in oven and bake for 10-15 minutes  
or until golden. Cool on trays.  
4.Place cream cheese, cream, sugar and  
vanilla in large bowl. Mix on medium speed  
(4-6) until smooth and silky.  
VARIATION:  
5.Reduce speed to low (1-3); add gelatine,  
white chocolate and remaining biscuits,  
mix until just combined. Pour over chilled  
base and refrigerate overnight.  
Violet Crumble Biscuits: replace Maltesers with  
2 x 50g crushed violet crumble bars.  
Peanut Butter Biscuits: cream butter, sugars  
and ½ cup crunchy peanut butter. Add  
condensed milk and vanilla, mix. Add 2  
cups self-raising flour, 1 cup plain flour and  
¼ cup chopped salted peanuts, mix until  
combined. Bake as per recipe.  
Cherry Chocolate Biscuits: replace maltesers  
with 200g chopped dark chocolate and ½  
cup chopped glace cherries. Gently fold  
through mixture and bake as per recipe.  
6.Drizzle dark chocolate over the top of the  
slice. Allow chocolate to set before serving.  
NOTE: Gelatine powder needs heat to  
dissolve. If too hot it may not set. If too cold  
it may go lumpy.  
18  
 
Recipes continued  
Biscotti  
Oat Cookies  
Makes: approx. 35  
3 ½ cups plain flour  
2 cups caster sugar  
5 eggs  
1 teaspoon baking powder  
½ teaspoon salt  
1 cup toasted almonds  
225g butter, softened  
1 cup caster sugar  
¾ cup firmly packed brown sugar  
¼ cup honey  
2 eggs  
3 cups rolled oats  
o
2 cups plain flour  
1.Preheat oven to moderately hot (200 C/  
o
1 teaspoon baking powder  
½ teaspoon baking soda  
1 teaspoon ground cinnamon  
1 cup raisins  
180 C fan-forced). Grease and line baking  
trays with baking paper.  
2.Place flour, sugar, eggs, baking powder and  
salt in the large bowl. Beat on low speed  
(1-3) until a dough is formed. Add nuts and  
mix until combined.  
1 cup dates, pitted, chopped  
1 cup walnuts, roughly chopped  
o
3.Roll into two 5 cm x 20 cm logs. Place on  
baking paper and bake for 45 minutes.  
o
1.Preheat oven moderate (180 C/160 C  
fan-forced). Grease and line baking trays  
with baking paper.  
4.Reduce heat to moderately slow  
o
o
(160 C/140 C fan-forced).  
2.Place butter, sugars and honey in the large  
bowl. Beat on medium speed (4-6) until  
smooth and creamy. Add eggs one at a time  
beating well after each addition.  
5.Allow biscotti to cool. Cut into ½ cm slices.  
Return to prepared baking trays and bake in  
oven for 20 minutes or until golden brown.  
Allow to cool on trays.  
3.Reduce to low speed (1-3). Add oats, flour,  
baking powder, baking soda and cinnamon.  
Mix until smooth.  
NOTE: Will keep in airtight container for up to  
one month.  
4.Add raisins, dates and walnuts; mix on low  
speed (1-3) until combined.  
VARIATIONS:  
5.Roll tablespoons of mixture into balls. Place  
on prepared trays and flatten slightly. Bake  
for 10-15 minutes or until golden. Allow to  
cool on trays.  
Any dried fruits, nuts or chopped chocolate  
can be substituted in the place of the  
almonds. E.g. ½ cup chopped dried apricots  
and ½ cup hazelnuts.  
19  
 
Recipes continued  
Triple Chocolate Cookies  
80g butter  
1 cup caster sugar  
3 eggs  
Makes: approx. 30  
Old-Fashioned Chocolate Cake  
175g butter, softened  
1 cup caster sugar  
2 large eggs  
280g dark chocolate, melted  
2 cups plain flour  
¼ cup cocoa powder  
½ cup plain Greek yoghurt  
1 ½ cup plain flour  
1
3
cup cocoa  
½ teaspoon baking powder  
¼ teaspoon salt  
1 teaspoon baking powder  
½ teaspoon baking soda  
1 cup milk chocolate chips  
Icing  
o
o
1.Preheat oven moderate (180 C/160 C  
fan-forced). Grease and line baking trays  
with baking paper.  
75g butter, melted  
180g dark chocolate, melted  
½ cup sour cream  
1 ½ cup icing sugar  
2.Place butter and sugar in the large bowl.  
Beat on medium speed (4-6) until smooth  
and creamy. Add eggs one at a time,  
beating well after each addition.  
o
o
1.Preheat oven moderate (180 C/160 C  
fan-forced). Grease and line a 20cm round  
cake pan with baking paper.  
3.Add melted chocolate; reduce to low  
speed (1-3) and beat until incorporated.  
Add flour, cocoa, baking powder, salt and  
chocolate chips; mix until well combined.  
2.Place butter and sugar in the large bowl.  
Mix on medium speed (4-6) until smooth  
and creamy. Add eggs one at a time  
alternating with yoghurt; beating well after  
each addition.  
4.Roll tablespoons of mixture into balls.  
Place onto prepared trays and flatten  
with the back of a fork. Bake for 15-18  
minutes, until slightly cracked. Cool on  
trays.  
3.Sift flour, cocoa, baking powder and baking  
soda into the bowl. Mix on low speed (1-3)  
until just combined. Pour into prepared  
pan and bake for 35-40 minutes. Stand  
in pan for 5 minutes before turning onto a  
wire rack to cool.  
4.To make ICING, place butter, chocolate  
and sour cream in the small bowl.  
Whip until combined on medium speed  
(4-6) until combined. Add icing sugar a  
tablespoon at a time and continue beating  
until light and fluffy.  
20  
 
Recipes continued  
Baked Citrus Cheesecake  
250g digestive biscuits, finely crushed  
150g butter, melted  
Apple Tea Cake  
185g butter, softened  
²⁄3 cup caster sugar  
500g cream cheese, softened  
½ cup caster sugar  
1 teaspoon ground cinammon  
3 eggs  
Juice and rind of two lemons  
3 eggs  
1 ½ cups plain flour  
½ teaspoon baking power  
½ cup milk  
2 granny smith apples, peeled, halved, cored  
1 teaspoon caster sugar  
½ teaspoon mixed spice  
¼ cup of apricot jam  
1.Preheat oven to moderately slow  
o
o
(160 C/140 C fan forced). Grease and line  
a deep 20cm round spring form cake pan  
with baking paper.  
2.Combine biscuits and butter, press into  
base of prepared pan. Refrigerate until  
required.  
1.Preheat oven to moderately slow  
o
o
(160 C/140 C fan forced). Grease and line  
a 22cm round springform cake pan with  
baking paper.  
3.Place cream cheese in large bowl. Beat  
on high speed (7-9) until smooth. Reduce  
speed to medium (4-6), add sugar, lemon  
rind and juice, mix until combined. Add  
eggs and mix until batter is smooth. Pour  
over prepared base. Bake for 50 minutes-  
1 hour or until filling is just set. Filling  
will still wobble slightly but will firm up  
on cooling. Leave in oven, door ajar until  
cooled.  
2.Place butter, sugar and cinnamon in the  
large bowl. Beat on medium speed (4-6)  
until light and creamy. Add eggs one at a  
time, beating well after each addition. Add  
flour, baking powder and milk to the batter.  
Mix on low speed (1-3) until combined.  
Pour into prepared pan.  
3.Using a small knife, slice apples and  
fan over cake batter. Sprinkle with sugar  
and mixed spice. Bake for 40 minutes,  
brush with jam and bake for a further 10  
minutes. Cool in pan for 10 minutes before  
turning onto wire rack to cool.  
21  
 
Recipes continued  
Apricot Yogurt Cake  
125g butter, softened  
½ cup caster sugar  
2 eggs  
Pavlova  
6 egg whites  
1 ½ cups caster sugar  
1 tablespoon vinegar  
1 ½ tablespoons cornflour  
¾ teaspoon vanilla essence  
1 ¼ cups plain flour  
1 ½ teaspoons baking powder  
1
3
cup chopped dried apricots  
o
o
1.Preheat oven to very slow (120 C/100 C  
fan-forced). Grease and line a baking tray  
with baking paper.  
200g apricot yoghurt  
400g can apricot halves, drained, sliced  
1
3
cup slivered almonds  
2.Place eggwhites in large bowl. Whip  
eggwhites on very high (10-12) until soft  
peaks form.  
o
o
1.Preheat oven to moderate (180 C/160 C  
fan-forced). Grease and line a 20cm round  
spring form cake pan with baking paper.  
3.Gradually add sugar one tablespoon at a  
time. Beat well between each addition.  
2.Place butter and sugar in the large bowl.  
Beat on medium speed (4-6) until light  
and creamy. Add eggs one at a time,  
beating well after each addition.  
4.Reduce to low speed (1-3). Add vinegar,  
cornflour and vanilla. Continue mixing until  
mixture is stiff and glossy.  
3.Reduce speed to low (1-3); add flour,  
baking powder, dried apricots and yoghurt;  
mix until just combined.  
5.Spread mixture onto prepared tray into  
desired shape.  
6.Bake for 1¼ -1½ hours, or until firm to  
the touch. Allow to cool in oven with door  
ajar.  
4.Spoon half mixture into cake pan. Scatter  
with apricot halves. Smooth remaining  
mixture over the apricots. Sprinkle with  
almonds.  
TIP: Top with sweetened whipped cream and  
5.Bake for 45-50 minutes. Stand in cake  
pan for 10 minutes before turning onto  
wire rack to cool.  
fresh fruit, just before serving.  
22  
 
Recipes continued  
Hazelnut Meringues  
2 egg whites  
Makes: 10  
Spiced Layered Carrot Cake  
3 eggs, separated  
½ cup golden caster sugar  
240g butter, softened  
½ teaspoon vanilla essence  
1 ½ cups firmly packed brown sugar  
½ cup plain greek yoghurt  
Juice and zest of one orange  
1 ¼ cups plain flour  
1 ¼ cups plain whole wheat flour  
1 tablespoon baking powder  
1 tablespoon baking soda  
1 tablespoon ground cinnamon  
2 teaspoons ground ginger  
1 cup shredded coconut  
½ cup ground almonds  
3 cups grated carrot  
1
3
cup toasted hazelnuts, peeled, roughly  
chopped  
o
o
1.Preheat oven to slow (140 C/120 C  
fan-forced). Line baking trays with baking  
paper, butter and sprinkle with flour.  
2.Place egg whites in small bowl. Whip  
eggwhites on very high speed (10-12) until  
soft peaks form. Add one tablespoon sugar  
at a time and continue beating until thick  
and glossy. Reduce speed to low (1-3), add  
vanilla and nuts.  
1
3.Spread  
3
cup of mixture into rounds onto  
o
o
1.Preheat oven moderate (180 C/160 C  
fan-forced). Grease and line 2 x 24cm  
round cake pans with baking paper.  
prepared trays. Repeat with remaining  
mixture. Bake for 1 hour or until firm to  
touch. Place on wire rack to cool.  
2.Place egg whites in small bowl. Whisk on  
very high speed (10-12) until stiff peaks  
form.  
TIP: Serve topped with whipped cream and  
strawberries.  
3.Using the large bowl. Beat butter and  
sugar on medium speed (4-6) until light  
and creamy. Add egg yolks, beating well  
after each addition. Add yoghurt, orange  
zest and juice, mix until well combined.  
4.Reduce to low speed (1-3); add  
flours,baking powder, baking soda, spices,  
coconut, almonds and carrot. Using a  
spatula fold through egg whites.  
5.Divide mixture among prepared cake pans.  
Bake for 30-35 minutes. Cool in pans.  
6.Sandwich cooled cakes together with  
cream cheese icing, cover the top and  
sides. Garnish with walnuts if desired.  
23  
 
Recipes continued  
Royal Icing  
2 egg whites  
2 teaspoons lemon juice  
3 cups icing sugar, sifted  
Real Chocolate Frosting  
5 cups icing sugar, sifted  
250g butter, softened  
Pinch of salt  
¼ cup milk  
240g dark chocolate, melted  
1.Place egg whites and lemon juice in small  
bowl. Whip on very high speed (10-12)  
until soft peaks form. Reduce speed to  
medium (4-6) and slowly add icing sugar,  
1 tablespoon at a time.  
1.Place icing sugar, butter and salt in the  
small bowl. Beat on medium speed (4-6)  
until combined. Increase to high speed  
(7-9) until light and creamy.  
TIP: Royal icing needs to be stored in an  
airtight container straight away or else it will  
dry out. It’s great for giving a matte finish to  
cakes; piping decorates on cupcakes/cakes or  
a nice finish to cookies.  
2.Slowly add chocolate, mix until well  
combined.  
3.Cover and store in airtight container until  
ready for use.  
Fluffy Butter Frosting  
125g butter, softened  
4 cups icing sugar, sifted  
¼ cup milk  
1 ½ teaspoon vanilla essence  
Pinch salt  
Cream Cheese Icing  
225g cream cheese, softened  
70g butter, softened  
2 teaspoons vanilla essence  
2 cups icing sugar  
1.Place cream cheese, butter and vanilla in  
the small bowl. On high speed (7-9), beat  
until smooth and creamy.  
1.Place all ingredients into the small  
bowl. On low speed (1-3) mix until well  
combined. Increase to high speed (7-9),  
mix until light and fluffy.  
2.Lower speed to medium (4-6) and slowly  
add icing sugar.  
TIP: Cream cheese icing can be a great  
topping for cupcakes, cakes or slices. You  
can also flavour the icing with cinnamon,  
mixed spice or ¼ cup of melted chocolate.  
24  
 
Recipes continued  
Butter Cake  
VARIATIONS:  
125g butter, softened  
1 teaspoon vanilla essence  
¾ cup caster sugar  
2 eggs  
2 cups self-rising flour  
½ cup milk  
Orange poppy seed Butter Cake  
Cream butter and sugar with vanilla; add  
eggs one at a time, beating well after each  
addition. Add ¼ milk and ¼ cup orange  
juice. Fold through self raising flour, 2  
tablespoons poppy seeds and 1 tablespoon  
orange zest. Bake for 30-35 minutes.  
o
o
1.Preheat oven to moderate (180 C/160 C  
fan-forced). Grease and line a 20cm round  
cake pan with baking paper.  
Raspberry Coconut Butter Cake  
Cream butter and sugar with vanilla; add  
eggs one at a time, beating well after each  
addition. Fold through 1 ¾ cup self raising  
flour, milk, ¼ cup shredded coconut and  
1 cup frozen raspberries. Bake for 30-35  
minutes.  
2.Place butter and vanilla in the large bowl.  
Mix on medium speed (4-6) until pale  
and fluffy. Increase to high speed (7-9)  
gradually adding sugar until mixture is  
smooth. Add eggs one at a time beating  
well after each addition.  
Fruit and Nut Butter Cake  
3.Gently fold flour into mixture, alternately  
with milk. Begin and end with flour.  
Cream butter and sugar with vanilla; add  
eggs one at a time, beating well after each  
addition. Fold through 1 ¾ cup self raising  
flour, milk, ¼ cup chopped walnuts, ¼ cup  
chopped pecans, ¼ cup chopped dates and  
1 teaspoon cinnamon. Stir to combine. Bake  
for 30-35 minutes.  
4.Pour into prepared cake pan and bake  
for 30-35 minutes. Cool in pan for 10  
minutes, turn onto wire rack to cool.  
TIP: For an extra light and fluffy butter cake  
whip the butter until light and creamy then  
slowly add the sugar. Continue beating  
the butter and sugar until all granules are  
incorporated into the mix.  
Passionfruit White Chocolate Butter Cake  
Cream butter and sugar with vanilla; add  
eggs one at a time, beating well after  
each addition. Add ½ cup chopped white  
chocolate. Stir to combine. Fold through self  
raising flour and milk and 2 tablespoons  
passionfruit syrup. Bake for 30 -35 minutes.  
25  
 
Recipes continued  
Upside Down Pineapple Cake  
170g butter, softened  
¾ cup caster sugar  
Rosemary Olive Focaccia Bread  
2 teaspoons dried yeast (7g)  
275mls lukewarm water  
½ teaspoon caster sugar  
3 cups plain flour, sifted  
2 eggs  
1 ¼ cups self-raising flour  
1 teaspoon baking powder  
Topping  
1 teaspoon salt  
1
3
cup olive oil  
120g butter, cubed  
¾ cup firmly packed brown sugar  
1 teaspoon vanilla essence  
6 pineapple rings  
2 sprigs rosemary  
½ cup black olives, pitted, chopped  
o
o
1.Preheat oven to hot (220 C/200 C  
fan-forced). Grease baking tray.  
6 maraschino cherries  
2.Mix yeast, half of the water and sugar in  
small jug and allow to stand in warm place  
until frothy.  
o
o
1.Preheat oven to moderate (180 C/160 C  
fan-forced). Grease and line a round 23cm  
cake pan with baking paper.  
2.To make TOPPING, melt butter, brown  
sugar and vanilla in small saucepan. Add  
pineapple slices, simmer for 3-4 minutes.  
Arrange pineapple in base of pan and place  
a cherry in middle of each pineapple. Pour  
over ¼ cup of remaining liquid.  
3.Place butter and sugar in the large bowl.  
Mix on medium speed (4-6) until smooth  
and creamy. Add eggs one at a time  
beating well after each addition.  
4.Sift in flour and baking powder. On low  
speed (1-3) mix until just combined. Pour  
batter over pineapple in pan and bake for  
40 minutes.  
3.Place flour, salt, half oil and yeast mixture  
in large bowl. Using the dough hook,  
mix on low speed (1-3) allow the dough  
to form a ball while slowly adding the  
remaining water. Continue kneading dough  
for a further 5 minutes. Place in greased  
bowl, cover and stand in warm place until  
doubled in size, about 1 hour.  
4.Knead dough to knock out air, and shape  
into two loaves. Press fingers into dough to  
form indents. Sprinkle with salt, rosemary,  
olives and remaining oil. Bake for 20-30  
minutes or until cooked and golden. Cool  
on wire rack.  
5.Allow to cool in pan for half an hour,  
before turning onto a wire rack to cool.  
26  
 
Recipes continued  
Cheese Buns  
2 teaspoons dried yeast (7g)  
¼ cup warm milk  
½ teaspoon caster sugar  
250g butter, softened  
4 cups plain flour  
White Chocolate Macadamia Scrolls  
2 ½ cups self-rising flour  
1 tablespoon caster sugar  
100g butter, softened  
²⁄3 cups milk  
1 egg  
2 egg yolks  
200g sour cream  
½ cup grated cheddar cheese  
½ cup grated parmesan cheese  
1 teaspoon sea salt  
Extra cheese for garnish  
1 cup toasted macadamia nuts, chopped  
180g white chocolate, roughly chopped  
¼ cup firmly packed brown sugar  
o
o
1.Preheat oven to moderate (180 C/160 C  
fan-forced). Lightly grease 19cm x 29cm  
slice pan.  
o
o
2.Place flour, sugar and half of the butter in  
large bowl. Beat on low speed (1-3) until  
combined.  
1.Preheat oven moderately hot (200 C/180 C  
fan-forced). Grease and line baking trays  
with baking paper.  
3.Add milk and egg. Using dough hook  
attachment, mix on low speed (1-3) until a  
soft dough. Knead for a further 1 minute.  
2.Combine yeast, sugar and milk in small  
bowl and allow to stand in warm place  
until frothy.  
4.Turn onto clean floured surface and roll  
dough into a 30cm x 40cm rectangle.  
Sprinkle with macadamia nuts, chocolate  
and sugar. Dot with remaining butter. Roll  
dough tightly from the long side to form  
a log. Trim ends and cut into 12 equal  
slices.  
3.In large bowl combine butter and flour.  
Using the dough hook on low speed (1-3)  
work dough until fine bread crumbs. Add  
yeast mixture, yolks, sour cream, cheeses  
and salt, mix on low speed (1-3) for 5  
minutes, until dough formed. Place in  
greased bowl, cover and set in warm place  
until doubled in size, about 1 hour.  
5.Place slices, cut side up into prepared  
pan. Bake for 25 minutes or until golden.  
Remove from pan and serve warm.  
4.On floured work surface, roll dough out  
to 1cm thick, press out 4cm rounds with  
cutter, sprinkle with cheese and bake for  
30-35 minutes. Serve warm.  
VARIATION:  
You can always add seeds to the above  
recipe. Sesame seeds or pumpkin seeds  
would be a great addition.  
27  
 
Recipes continued  
Sour Cream Banana Cake  
125g butter, softened  
1 cup caster sugar  
2 eggs  
½ cup sour cream  
2 cups self-raising flour  
¼ teaspoon baking soda  
1 cup mashed banana  
Pancakes  
2 ½ cups plain flour  
2 teaspoons baking powder  
1 teaspoon baking soda  
1
3
cup caster sugar  
1 egg  
1 ½ cups milk  
Butter for frying  
o
o
1.Preheat oven to moderate (180 C/160 C  
fan-forced). Grease and line a 20cm round  
cake pan with baking paper.  
1.Place flour, baking powder, baking soda  
and caster sugar in the large bowl. Whisk  
on low speed (1-3) until combined. Add  
egg and milk, increasing speed to medium  
(4-6) and whisk until the batter is smooth.  
2.Place butter and sugar in the large bowl.  
Mix on medium speed (4-6) until smooth  
and creamy. Add eggs one at a time  
beating well after each addition. Add sour  
cream and mix until combined.  
2.Heat a large frypan over medium heat.  
Working in batches add 1 tablespoon  
butter and ¼ cup of batter. Cook until  
golden on both sides. Repeat with  
remaining mixture.  
4.Sift in flour and baking soda. Mix on low  
speed (1-3) until just combined. Gently  
fold through bananas.  
5.Pour into prepared pan and bake for 40-45  
minutes or until cooked.  
TIP: Here are a few different ideas to make  
normal pancakes spectacular!  
6. Allow to cool in pan for 15 minutes,  
before turning onto a wire rack to cool.  
Bananas and Butterscotch Sauce  
Melt 100g butter with ½ cup brown sugar  
in a small saucepan, add ¼ cream, bring to  
a simmer and set aside. Slice bananas over  
pancakes and pour over sauce.  
TIP: This cake goes great with Real Chocolate  
Frosting (see page 24).  
Chocolate Nutella Pancakes  
Add 80g of melted milk chocolate and ¼ cup  
melted nutella to the above pancake recipe  
when adding the milk to the batter. Garnish  
with orange segments for a refreshing twist.  
Mixed berry Pancakes  
Add ½ cup frozen berries to pancake mix at  
the end. You can always add the zest of one  
lemon as well.  
28  
 
Recipes continued  
Mini Lemon Meringue Pies  
5. Add the milk and egg yolks and continue  
mixing until the dough comes together.  
Lemon Curd  
6. Turn out onto a lightly floured surface  
and knead lightly until a smooth ball  
is formed. Flatten and form into a  
disk. Wrap in plastic and place in the  
refrigerator for 1 hour.  
1
1
3
cups caster sugar  
¼ cup lemon zest  
8 egg yolks  
6 eggs  
1 ½ cups lemon juice  
160g butter, cubed  
7. Roll out the dough until 0.5cm thick.  
Press dough into tart cases. Prick the  
bases of the tart cases with a fork.  
Refrigerate for 1 hour.  
Sweet Shortcrust Pastry Cases  
1 ¾ cups plain flour  
80g butter, softened  
1 cup icing sugar  
Pinch of salt  
8. Blind bake tart cases for 10 minutes.  
Remove baking paper and weights.  
Return to oven for 10-12 minutes or until  
golden brown. Allow to cool in tins for 10  
minutes. Remove, place on wire rack to  
cool.  
125mls milk  
2 egg yolks  
9. To make the MERINGUE, place egg  
whites, cream of tartar and salt in the  
large bowl. Mix on very high speed  
(10-12) until soft peaks form. Gradually  
add the sugar and continue mixing until  
thick and glossy.  
Meringue  
5 egg whites  
½ teaspoon cream of tartar  
¾ cup caster sugar  
1.To make LEMON CURD, combine sugar,  
lemon zest, egg yolks and eggs in a  
medium saucepan. Whisk in lemon juice  
and cook over medium heat. Whisk  
continuously until mixture begins to  
thicken.  
10.Spoon ¼ cup of lemon curd in each  
cooled tart case. Spoon meringue onto  
the lemon curd.  
11.Using a blow torch, brown the egg white.  
Alternatively place in a very hot oven for  
5 minutes or until meringue is golden  
and firm.  
2.Remove from heat and whisk in butter  
1 piece at a time until all incorporated.  
Strain curd through sieve. Cover and  
refrigerate until completely cool.  
3.To make the SWEET SHORTCRUST  
PASTRY CASES, preheat oven to moderate  
o
o
(180 C/160 C fan-forced). Grease 10 x  
8cm tart tins.  
4.Place flour, butter, sugar and salt in the  
large bowl. Using the dough hooks, mix  
on low speed (1-3) mix until mixture  
resembles fine breadcrumbs.  
29  
 
Notes  
30  
 
Notes  
31  
 
Notes  
32  
 
12 Month Replacement Guarantee  
In the unlikely event that this appliance develops any malfunction  
within 12 months of purchase (3 months commercial use) due to  
faulty materials or manufacture, we will replace it for you  
free of charge.  
Should you experience any difficulties with  
your appliance, please phone our customer  
service line for advice on 1300 881 861 in  
Australia, or 0800 786 232 in New Zealand.  
Alternatively, you can send a written claim  
to Sunbeam at the address listed below.  
On receipt of your claim, Sunbeam will  
seek to resolve your difficulties or, if the  
appliance is defective, advise you on how  
to obtain a replacement or refund.  
In Australia you are entitled to a  
replacement or refund for a major failure and  
for compensation for any other reasonably  
foreseeable loss or damage. You are also  
entitled to have the goods repaired or  
replaced if the goods fail to be of acceptable  
quality and the failure does not amount to  
a major failure.  
Should your appliance require repair or  
service after the guarantee period, contact  
your nearest Sunbeam service centre.  
Your Sunbeam 12 Month Replacement  
Guarantee naturally does not cover misuse  
or negligent handling and normal wear and  
tear.  
For a complete list of Sunbeam’s authorised  
service centres visit our website or call:  
Australia  
Similarly your 12 Month Replacement  
Guarantee does not cover freight or any other  
costs incurred in making a claim. Please  
retain your receipt as proof of purchase.  
1300 881 861  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
The benefits given to you by this guarantee  
are in addition to your other rights and  
remedies under any laws which relate to the  
appliance.  
New Zealand  
0800 786 232  
26 Vestey Drive, Mt Wellington  
Auckland, New Zealand  
Our goods come with guarantees that cannot  
be excluded under the Australian Consumer  
Law and under the New Zealand Consumer  
Guarantees Act.  
 
Need help with your appliance?  
Contact our customer service team or visit  
our website for information and tips on  
getting the most from your appliance.  
In Australia  
Or call 1300 881 861  
In New Zealand  
Or call 0800 786 232  
is a registered trademark.  
'Mixmaster' is a registered trademark of Sunbeam Corporation.  
Made in China.  
Due to minor changes in design or otherwise,  
the product may differ from the one shown in this leaflet.  
© Copyright. Sunbeam Corporation Limited 2012.  
ABN 45 000 006 771  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
Unit 3, Building D  
26 Vestey Drive  
Mt Wellington Auckland  
New Zealand  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
9/11  
 

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