Manual

10
Simple and Tasty Cakes
100g margarine
100g caster sugar
2 medium eggs
100g self-raising our
100g icing sugar
Few table spoons of cold water
1. Pre-heat the oven at 180˚c/Gas mark 4. Grease a cake n with
margarine and sugar so the cake can easily come out once it is
cooked.
2. For the best results use the exible beater blade for mixing cakes.
Tip the margarine and the sugar into the mixing bowl and select
seng 1 for 20 seconds then select seng 2 for 30 seconds then
select seng 3 for 20 seconds. The mix should be light and uy, if
not select 3 for a further 30 seconds if required.
3. Aer the margarine and sugar is creamed together, select seng 2
for 30 seconds adding one egg and a small quanty of our, then
add the second egg, select seng 3 for 30 seconds, then add the
remaining our to the mix, then select seng 3 for 20 seconds.
Select seng 6 for 10 seconds to make the mixture airy and
smooth.
4. Scrape the cake mix out of the mixing bowl, using the Andrew
James spatula, into a cake n and place it into the oven for 20-22
minutes on 180˚c.
5. Once baked, take the cake out of the oven and place it on a cooling
rack, allowing it me to cool.
6. When the cake has completely cooled, add the icing sugar with a
table spoon of cold water to a bowl and mix it quickly to prevent
any lumps. Slowly add water and srring quickly unl it reaches a
so and runny consistency.
Flexible beater blade