EN

Basic Meringues
10 mn 105 mn
P 4

1 / Whip the egg white until stiff. Then whip in

• 1 egg white caster sugar then icing sugar until mixture is
• 25 g caster sugar smooth, glossy and consistent. Pour mixture
into a piping bag.
• 25 g icing sugar
2 / Line the bottom of a Cake Factory mould
with a piece of greaseproof paper.
3 / Pipe out meringues 3 to 5 cm in diameter.
Put the mould in the Cake Factory.
4 / Start programme P4 for 105 min.
5 / Leave meringues to cool for an hour before
eating.

French-style pound cake

15 mn 35 mn
P 1&M

1 / Weigh the 4 eggs with their shells. Measure out

• 4 eggs the same weight of sugar, flour and butter.
• 220 to 250 g 2 / Put the butter in the non-stick pan, then put in
slightly salted
the Cake Factory. Start programme PM for 7 min
butter
at 140°C.
• 220 to 250 g
caster sugar 3 / During this time, separate the egg whites
and yolks, and divide the sugar into 2 equal
• 220 to 250 g plain
flour quantities.
4 / Beat the egg yolks with half the sugar. Add
the melted butter little by little while whisking
continuously. Add the flour, and mix with a
wooden spoon.
5 / Beat the egg whites until stiff. When they are
stiff, add the rest of the sugar and beat for
another 30 seconds. Add the whites to the first
mixture gradually, 1/3 at a time. Pour the mixture
into the pan and put the pan in the Cake Factory.
6 / Start programme P1 for 35 min. Allow to cool for
a few minutes, then remove from the pan.
It’s ready!
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