Ingredients | Method | Cookware |
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Chocolate cake
50g (2oz) cocoa
175g (6 oz) caster sugar
10 ml (3fl.oz) water
90g (31/2oz) butter
175g (6oz) caster sugar
2 eggs
15ml (1tbsp) golden syrup 5ml (1tbsp) vanilla essence 15ml (1tbsp) raspberry jam 275g (10oz) plain flour Pinch of salt
10ml (2tsp) baking powder 150ml (1/4pt) milk
1.Mix cocoa , 175g (6oz) caster sugar and water together in a small bowl.
2.Cream the butter and sugar together, gradually add the eggs. Beat until the mixture is light and fluffy.
3.Beat in the cocoa mixture, golden syrup, vanilla essence and raspberry jam.
4.Fold in the sieved flour, salt and baking powder. Add the milk to give a smooth dropping consistency.
5.Place in prepared tin and cook on "CAKE".
20 Cm(8”) round cake tin Low Rack
Apple pie
30ml (2tbsp) caster sugar 5ml (1tsp) cinnamon
30 ml (2tbsp) sultanas
2 cooking apples, peeled, cored and sliced
15ml (1tbsp) lemon juice 350g (12oz) puff pastry
1.Mix together sugar, cinnamon and sultanas.
2.Toss apples in lemon juice. Sprinkle sugar mixture over.
3.Divide pastry in half. Roll out half and line base of plate.
4.Place apple filling on top of pastry. Roll out remainder of pastry and cut to a circle for lid.
5.Seal edges, crimp and brush top with egg.
6.Cook on "CAKE".
20 Cm(8”) pie plate Low Rack
Victoria Sandwich
175g (6oz) butter or margarine
175g (6oz) caster sugar
3 eggs
175g (60z) self-raising flour
1.Cream butter and sugar until pale and fluffy. Add the eggs a little at a time beating well after each addition.
2.Fold in half the flour, using a metal spoon, then fold in the remaining flour.
3.Spoon the mixture into the tin and level with a knife.
4.Cook on "CAKE".
5.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.
20 Cm(8”) cake tin Low Rack
Carrot cake
250g (9oz) plain flour
10ml (2tsp) bicarbonate of soda 10ml (2tsp) baking powder 10ml (2tsp) cinnamon
10ml (2tsp) nutmeg
250g (9oz) dark brown sugar 225ml (8fl.oz) vegetable oil 3 eggs, beaten
350g (12oz) carrots, grated
75g (3oz) sultanas Cream Cheese Topping: 75g (3oz) butter
100g (4oz) cream cheese225g (8oz) icing sugar
1.Sieve the flour, bicarbonate of soda and baking powder into a bowl with the cinnamon and nutmeg.
2.Mix in the brown sugar and make a well in the center.
3.Add the oil and beaten eggs. Beat well until all the ingredients are combined. Stir in the grated carrot and sultanas, spoon into the prepared cake tin.
4.Cook on "CAKE".
5.Cream the butter and cream cheese until smooth. Stir in sieved icing sugar.
6.Decorate the cooled cake with the cream cheese topping.
23 Cm(9”) round tin Low Rack
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