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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
175 g (6 oz) butter or margarine
175 g (6 oz) caster sugar
3 eggs
175 g (6 oz) self-raising flour
Victoria Sandwich
Dish: 20 cm (8") cake tin, greased and lined
Oven Accessory: glass tur
metal tray + low rack
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.
4. Spoon the mixture into the tin and level with a knife.
5. Cook on
CONVECTION 180°C
for 30-35 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.
I
ngredients
225 g (8 oz) plain flour
pinch salt
10 ml (2 tsp) ground ginger
10 ml (2 tsp) baking powder
3 ml (
1/
2
tsp) bicarbonate of soda
100 g (4 oz) soft brown sugar
75 g (3 oz) butter or margarine
75 g (3 oz) treacle
75 g (3 oz) golden syrup
150 ml (
1/
4
pt) milk
1 egg, beaten
Gingerbread
Dish: 18 cm (7") square tin lined with 3 layers of greaseproof paper
Oven Accessory: glass tur metal tray
1. Sift the flour, salt, ginger, baking powder and bicarbonate of soda.
2. Warm the sugar, fat, treacle and syrup on
HIGH
power for 30-60 secs.
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 and cook on
Combination: CONVECTION 160°C +
WARM power
for 30-35 mins. or until just firm.
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.
BAKING
