Sunbeam MIXMASTER 2345 Manual De Instrucciones página 15

stiff peaks. Reduce mixer to a low speed and gently fold in flour-sugar mixture, 1/4 cup (50 ml)
at a time over meringue, folding in gently just until flour-sugar mixture disappears. Add vanilla
and almond extract with last addition of flour-sugar mixture. Do not over mix. Pour batter into
ungreased 10x4-inch (25 x 11 cm) tube pan. Gently cut through batter with rubber spatula.
Bake for 45-50 minutes or until top of cake springs back when touched lightly. Cracks on top
should be dry. Invert cake over funnel and let cake cool completely before removing from pan.
2 squares (1 ounce each)
sweet baking chocolate
1 teaspoon (5 ml) baking soda
1 cup (250 ml) softened margarine
or butter
1 teaspoon (5 ml) vanilla
1/4 cup (50 ml) orange cappuccino
flavored instant coffee mix (dry)
Preheat oven to 350°F (180°C). Lightly grease and flour two 9-inch (23 cm) cake pans. Heat
chocolate and water over low heat, stirring frequently, until chocolate is melted. Stir in coffee mix
and orange peel. Set aside allowing mixture to cool slightly. Sift flour, baking soda and salt
together, set aside. In large mixing bowl, beat margarine and sugar on medium speed until fluffy.
Beat in egg yolks, one at a time, beating well after each addition. Add chocolate mixture and
vanilla. Mix in flour mixture, 1/2 cup at a time, alternately with buttermilk, beating until smooth
after each addition. In the small mixing bowl, beat egg whites on high speed until stiff peaks form,
fold into batter. Pour an even amount of batter into the 2 pans. Bake for 30 minutes or until top
springs back when touched lightly. Let cool 12 minutes. Remove from pans to wire rack and cool
completely. Fill layers and frost with orange cappuccino frosting. (See Recipe Page 17)
2 cups (500 ml) whipping cream
1/3 cup (75 ml) coffee flavored liqueur
2 cups (500 ml) semi-sweet chocolate morsels 2 packages (8 ounces each) cream
Melt chocolate in a double boiler or microwave oven. In the small mixing bowl, beat cream at a
very high speed until soft peaks form, set aside. In the large mixing bowl, beat butter and cream
cheese until smooth and creamy. Add coffee flavored liqueur, vanilla and melted chocolate.
Fold whipped cream into chocolate mixture at a low speed. Pour into prepared crust.
(See Chocolate Cookie Crust Recipe Page 16) Chill 8 hours.
For more recipes and information please visit us at www.sunbeam.com For more recipes and information please visit us at www.sunbeam.com
O C
RANGE APPUCCINO
1/2 cup (125 ml) water
2 cups (500 ml) all-purpose flour
1/4 (1.25 ml) teaspoon salt
2 cups (500 ml) sugar
4 eggs, separated
1 cup (250 ml) buttermilk
1-1/2 teaspoons (7 ml) grated orange peel
M C
OCHA HEESECAKE
15
C
AKE
1/3 cup (75 ml) butter, softened
2 teaspoons (10 ml) vanilla extract
cheese, softened
Yield: 12 Servings
Yield: 12 Servings
Yield: 10-12 Servings