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BAKING GUIDELINES
Baking
Ingredients
175g (6oz) butter or margarine
175g (6oz) caster sugar
3 eggs
175g (6oz) self-raising flour
Victoria Sandwich
Dish: 20 cm (8") cake tin, greased and lined
Oven Accessory: glass tur low wire rack on metal tray
1. Preheat oven on
CONVECTION 170°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.
4. Spoon the mixture into the tin and level with a knife.
5. Place tin on low rack and cook on
CONVECTION 170°C
for 25-30 mins. or until cooked.
6. When the cake is cool, cut in half horizontally and sandwich together with cream and jam
and dust with icing sugar or fill with a filling of your choice.
Ingredients
225g (8oz) plain flour
pinch salt
10 ml (2tsp) ground ginger
10 ml (2tsp) baking powder
3 ml (
1/2
tsp) bicarbonate of soda
100g (4oz) soft brown sugar
75g (3oz) butter or margarine
75g (3oz) treacle
75g (3oz)golden syrup
150 ml (
1/4
pt) milk
1 egg, beaten
Gingerbread
Dish: bowl, 18 cm (7") square tin lined with 2 strips of greaseproof paper to form a cross
shape.
Oven Accessory: glass tur low wire rack on metal tray
1. Sift the flour, salt, ginger, baking powder and bicarbonate of soda into a bowl.
2. Place the sugar, butter, treacle and syrup in a bowl on the glass turntable and cook on
HIGH
MICROWAVE
for 1 min.
3. Whisk the milk and egg together. Make a well in the centre of the dry ingredients and pour in
the liquid and syrup, mixing thoroughly.
4. Pour the mixture into the cake tin. Place tin on metal tray and cook on
CONVECTION 160°C
+ SIMMER MICROWAVE
for 20 mins. or until just firm.
Ingredients
250g (9oz) butter
275g (10oz) golden syrup
75g (3oz) light muscovado sugar
425g (15oz) porridge oats
Flapjack
Dish: bowl, 30x20x3.5cm (12"x 8"x
1/2
") tin lined with lightly buttered greaseproof paper
Oven Accessory: glass tur low wire rack on metal tray
1. Place the butter, syrup and sugar into bowl. Place on glass turntable and cook on
MEDIUM
MICROWAVE
for 4-5 mins.
2. Pre-heat the oven on
CONVECTION 180ºC
.
3. Stir the oats into the butter and press the mixture into the tin.
4. Place tin on low wire rack and cook on
CONVECTION 180ºC
for 20-25 mins.
5. Leave to cool in the tin for 5 mins. then mark into 18 pieces. Allow to cool completely before
removing from the tin.