Review: Europace 12-in-1 Multi Function Mixer

I first got to know Ed and Hsin Yi of The Kitchen Society at the opening of the kitchen-studio. Upon learning about my interest in baking, they have been very supportive when it comes to informing me about upcoming classes that I might be keen on. I attended a class on macaron making once and I found that I like that The Kitchen Society keeps its classes small so that attendees all get a chance to learn through a hands-on experience.

Given that The Kitchen Society is located just up the road from my office, it has been easy to meet up with the couple to catch up about how our respective businesses are going. One visit, Hsin Yi introduced me to the Europace 12-in-1 multi function mixer. As my kitchen at home is TINY, the first thing that struck me was the mixer’s space-saving design: as and when needed, you can attach a blender at the top. This is BRILLIANT!

Currently, my blender sits in a corner next to my oven, while my Kitchenaid is located next to my stove. When a recipe calls for the pureeing of fruit or blending, things can get hectic and messy simply because I don’t have the space to put everything on the same counter.

Hsin Yi offered to lend me the Europace mixer to see if it will fit into my kitchen’s layout better. And so, I borrowed it for a weekend and used it to create a Matcha Swiss Roll with Strawberry Cream Cheese filling.

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Thoughts on the Europace mixer: 
The mixer’s rectangular design is a stark contrast to the Kitchenaid’s rounded one. The sizes of the mixing bowls are also different with the Europace’s measuring in at 5L while the Kitchenaid’s bowl holds 4.8L. Although the Europace only has 6 speed settings (Kitchenaid has 10), the brand included a pulse selection, which means it could be awesome for making dough for a shortbread crust or scones, where you need to rub the butter into the flour to obtain a dry, crumbly texture.

The mixer performed admirably when it came to whipping up the yolks and whites needed for the recipe. However, the whisk design leaves much to be desired. Unlike the Kitchenaid’s whisk, where it puffs up in the middle before ending off in a point, the Europace’s whisk is top-heavy and ends off in a slightly rounded base.

I’m not sure how this difference has an impact but it wasn’t as easy getting the batter out from the Europace’s whisk as it is when I use my Kitchenaid. I ended up having to use a small butter knife to nudge the batter out so as to reduce wastage.

What I did like best about the Europace’s design is how you can attach a blender to the top. In most circumstances, when a blender isn’t being utilised often, storing it away in a small kitchen with limited cabinet space is a problem. The base also ends up collecting a lot of dust.

The Europace mixer acts as the base. And, when you are not blending, the detachable cover keeps the dust out. For me, that’s a BIG plus cos, if you have a blender lying out somewhere in your kitchen, you’ll know how gross the base can get.

Verdict: 
In terms of price, the Europace retails at $799 online while the Kitchenaid – depending on where you buy it – can cost anywhere between $699 and $929. Both come with similar accessories. I like the Europace’s streamlined design better, however, for those who like the Kitchenaid’s retro look, it might be hard to convert you to the rather modern lines of the Europace.

I like how the blender can be attached to the top of the Europace mixer.

I like how the blender can be attached to the top of the Europace mixer.

As for the recipe to the Matcha Swiss Roll with Strawberry Cream Cheese filling, here you go:

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Ingredients 
Cake:
3 egg yolks
3 egg whites
1/4 cup caster sugar – divided into 2 batches
1/2 cup self-raising flour
2 tsp good quality matcha powder
2 tbsp vegetable oil

Filling:
6 – 8 fresh strawberries, depending on size
3 tbsp sugar
125g cream cheese

Steps
Cake:
1. Preheat your oven to 200C and grease a rectangular pan lined with baking paper.

2. Sift the flour and matcha powder into a bowl. Set aside.

3. Beat the yolks and half the sugar until triple the volume. Clean bowl and whisk.

4. Beat the whites and half the sugar until it becomes stiff and glossy.

5. Fold the yolk mixture into the white mixture. Then fold the flour and vegetable oil in.

6. Bake for 10 minutes. Lay out a damp, clean towel roughly the size of the cake. Transfer the cake – the golden brown baked side down – onto this towel and set aside to cool.

Filling:
1. Puree the strawberries and sugar.

2. Mix it with the cream cheese, whipping it up until the mixture is fluffy.

Assembly:
1. Spread the filling evenly over the green side of the cake, leaving a 1cm border all round.

2. With the long side facing you, carefully roll the cake up, releasing the towel as you go along.

3. Keeping it wrapped up, chill in the fridge for an hour before cutting it up to serve.

The Europace mixer was lent to me by The Kitchen Society for review purposes. This post is not paid for nor has it been vetted by The Kitchen Society or Europace. All opinions are my own. 

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