Sponge cake
Serves 12
Ingredients
200 g butter
200 g caster sugar
4 eggs
Zest of 1 lemon
Juice of 1 lemon
125 g cornflour
125 g self-raising flour
1 tsp baking powder
For dusting
Icing sugar
For glazing
200 g icing sugar
20 ml lemon juice
Method
Cream together the butter and sugar.
Add the eggs, lemon juice and lemon
zest.
Sift the flour with the cornflour and
baking powder and fold in to the
mixture.
Grease a loaf tin and line it with baking
parchment. Add the mixture and make
a 1 cm deep cut into the surface. Bake
until golden.
When ready, turn the cake out onto a
wire rack, and peel off the paper. Dust
with icing sugar or make lemon icing
with the icing sugar and lemon juice
and drizzle it over the cake.
Recommended settings
Function: Automatic programmes
Programme: Cakes \ Sponge cake
Programme duration: approx.
85 minutes
Alternative settings
Function: Fan plus
Temperature: 140–160 °C
Shelf level: 1
Duration: 65–80 minutes
Function: Conventional heat
Temperature: 150–170 °C
Shelf level: 1
Duration: 60–80 minutes
Tips
– Variation 1:
Top with orange icing made with 20
ml orange juice and 200 g of icing
sugar.
– Variation 2:
Once baked prick the cake several
times with a wooden skewer and
drizzle a little Grand Marnier or
Cointreau into the holes.
Baking
53
Содержание H6000BM
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