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BAKING
Baking Guidelines
COVERING
Just as you wouldn’t cover a cake baked in a
traditional oven, NEVER cover your cakes.
DISH SIZE/SHAPE
Always use the exact dish size stated in the
following recipes, otherwise cooking times
and results will be affected.
MIXING/BEATING
Cakes cooked by microwave need to be well
mixed, but not over beaten. Generally it is
unnecessary to cream butter and sugar or
beat eggs in an electric mixer or food
processor. Do not attempt to cook
whisked/fatless sponges, or any cakes
containing whisked egg white.
EGGS
The following recipes have been tested using
medium eggs. Using a different size of egg
may affect cooking times.
COMBINATION COOKING.
DO NOT use spring form tins, use smooth,
and preferably seamless metal cake tins.
I
ngredients
225 g (8 oz) butter or
margarine
225g (8 oz) caster
sugar
4 eggs
225 g (8 oz) self-raising
flour
Victoria Sandwich
Dish: 20 cm (8") cake tin, greased and lined x 2
Oven Accessory: glass tur metal tray + enamel shelf
1. Preheat oven on CONVECTION 180°C.
2. Cream butter and sugar until pale and fluffy. Add the eggs a
little at a time beating well after each addition.
3. Fold in half the flour, using a metal spoon, then fold in the
remaining flour. Divide the mixture between the two tins and
level with a knife.
4. Place one tin on enamel shelf and one on metal tray on glass
turntable. Cook on CONVECTION 180°C for 25 mins. or until
cooked.
5. When the cakes are cool, sandwich together with cream and
jam and dust with icing sugar or fill with a filling of your choice.
I
ngredients
150 g (5 oz) butter
10 ml (2 tsp) grated
lemon rind
125 g packet of cream
cheese
225 g (8 oz) caster
sugar
3 eggs, beaten
100 g (4 oz) plain flour
100 g (4 oz) self-raising
flour
150 g (5 oz) sultanas
150 g (5 oz) glacé
cherries
Fruity Cream-cheese Cake
Dish: 20 cm (8") round cake tin, lined
Oven Accessory: glass tur metal tray
1. Cream together butter, lemon rind, cream cheese and sugar
until light and fluffy.
2. Add eggs a little at a time beating well after each addition.
3. Fold in sifted flours, sultanas and quartered cherries. Spread
mixture into tin. Cook on Combination: CONVECTION 160°C +
WARM power for 45-50 mins. or until cooked.