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Dried fruits (raisins, sultanas, apricots etc.) are
added once the cake mixture has been made.
Wash the fruit if necessary, dry it on kitchen
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helps the fruit to remain evenly distributed
during baking and prevent it from sinking to
the bottom. If it does sink, the cake mixture was
probably beaten for too long or contained too
much liquid.
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to see if the cake is done by inserting a skewer
into the middle. If it comes out clean, the cake is
ready.
Leave the cake to cool in the tin for 10 minutes
before turning it out. Loosen the edges from the
tin with a knife, then turn it upside down onto a
cooling rack. Cover with a damp cloth and leave
for a few minutes, then remove the cloth and
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the cake from the tin.
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Sponge cake mixture
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Sponge cakes rise particularly well with the
“Cake plus” function.
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ual ingredients and then beating them until the
mixture is smooth and creamy. If it is beaten too
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and unstable and will collapse on baking.
All the ingredients (particularly the eggs and
butter or margarine) should be the same
temperature, ideally room temperature. If the
temperatures are too different, the mixture will
separate.
Sponge mix should be neither too runny nor too
thick. It should drop heavily from a spoon. If it is
too thick, add some liquid, e.g. milk, a spoonful
at a time.
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nately add quantities of egg and sugar, beating
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baking powder are sieved onto the mixture
and stirred in. If using a food processor, add the
ingredients as above, or place them all together
in the bowl and process until smooth. Any liquid
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