66
Dish shape
Ring mou
O
ds are idea
O
for baking cakes in,
especia
OO
y dense cakes. They he
O
p prevent
the outside edge of the cake overcooking
before the dense centre is cooked through.
Keeping quality
Light sponge type cakes cook very
T
uick
O
y
by microwave and so shou
O
d be cooked as
re
T
uired, since their keeping
T
ua
O
ity is not
as
O
ong as those baked traditiona
OO
y.
Consistency
Genera
OO
y cakes to be cooked by
microwave shou
O
d have a softer
consistency than those baked traditiona
OO
y.
As a genera
O
ru
O
e add 15
0 m
O
1
tbsp
of
mi
O
k or water to the mi
[
ture.
Covering
Just as you wou
O
dn
ҋ
t cover a cake baked
in a traditiona
O
oven,
1
E
9
ER cover your
cakes cooked by microwave.
Dish size
A
O
ways use the e
[
act dish size stated in the
fo
OO
owing recipes, otherwise cooking times
and resu
O
ts wi
OO
be affected.
Mixing/beating
&
akes cooked by microwave need to be
we
OO
mi
[
ed, but not over beaten. Genera
OO
y
it is unnecessary to cream butter and sugar
or beat eggs in an e
O
ectric mi
[
er or food
processor.
'
o not attempt to cook whisked/
fat
O
ess sponges, or any cakes containing
whisked egg white.
Eggs
The fo
OO
owing recipes have been tested
using medium eggs. Using a different size
of egg may affect cooking times.
ingredients
100g (4 oz) self raising flour
100g (4 oz) soft margarine
100g (4 oz) caster sugar
2 eggs
30 ml (2 tbsp) milk*
Dish: 18 cm (7”) souffle dish,
based lined with greaseproof
paper
Sponge Cake*
&
ombine a
OO
ingredients together in a
O
arge bow
O
. Mi
[
we
OO
unti
O
smooth. For best resu
O
ts use an e
O
ectric whisk Tip into prepared dish
and smooth the top. P
O
ace on g
O
ass turntab
O
e and cook on ME
',
UM
power for
mins.
&
oo
O
for 10 mins before turning out onto a rack. The
cake is cooked when it has
M
ust dried on the top.
'
o not overcook as
overcooked cakes sta
O
e
T
uick
O
y.
*N.B.
:
hen using this recipe for sponge pudding program, omit the
0 m
O
tbsp
mi
O
k. F
O
avourings can be mi
[
ed in e.g. dried fruit, or toppings
Ma
[
.
0 m
O
/
tbsp
can be p
O
aced in the bottom of the bow
O
e.g.
M
am/
treac
O
e/pineapp
O
e rings.
,
t is important not to use too much as this wi
OO
cause the pudding to undercook.
ingredients
100g (4 oz) plain chocolate
100g (4 oz) butter
100g (4 oz) soft dark brown
sugar
100g (4 oz) self-raising flour
10 ml (2 tsp) cocoa powder
pinch salt
2 eggs, beaten
3 ml (½ tsp) vanilla essence
100g (4 oz) walnuts, chopped
Dish: 20 cm (8”) square dish
base lined with greaseproof
Boston Brownies
P
O
ace choco
O
ate and butter in a bow
O
, p
O
ace on g
O
ass turntab
O
e and cook
on
+,
G
+
power for 1 minute or unti
O
choco
O
ate has me
O
ted. Stir in a
OO
other ingredients and beat we
OO
. Pour into dish and cook on ME
',
UM
power for
5 mins or unti
O
M
ust s
O
ight
O
y sticky. A
OO
ow to coo
O
and then cut
into s
T
uares.
Baking
IP4405_39Y61BP_01_120817.indd 72
IP4405_39Y61BP_01_120817.indd 72
2012-8-17 13:38:27
2012-8-17 13:38:27
