Baking Guidelines

DISH SHAPE

Ring moulds are ideal for baking cakes in, especially dense cakes. They help prevent the outside edge of the cake overcooking before the dense centre is cooked through.

KEEPING QUALITY

Light sponge type cakes cook very quickly by microwave and so should be cooked as required, since their keeping quality is not as long as those baked traditionally.

CONSISTENCY

Generally cakes to be cooked by microwave should have a softer consistency than those baked traditionally. As a general rule add

15-30 ml (1-2 tbsp) of milk or water to the mixture.

COVERING

Just as you wouldn’t cover a cake baked in a traditional oven, NEVER cover your cakes cooked by microwave.

DISH SIZE

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.

Ingredients

100 g (4 oz) self raising flour

100 g (4 oz) soft margarine

100 g (4 oz) caster sugar

2 eggs

30 ml (2 tbsp) milk*

Sponge Cake*

Dish: 18 cm (7”) souffle dish, based lined with greaseproof paper

1. Combine all ingredients together in a large bowl. Mix well until smooth. Tip into prepared dish and smooth the top.

2.Cook on MEDIUM power for 31⁄2-4 mins. Cool for 10 mins. before turning out onto a rack. The cake is cooked when it has just dried on the top. Do not overcook as overcooked cakes stale quickly.

B A K I N G

*N.B. When using this recipe for steamed pudding programme in 6666, omit the 30ml (2tbsp) milk. Flavourings can be mixed in e.g. dried fruit, or toppings (Max. 30ml/2tbsp) can be placed in the bottom of the bowl e.g. jam/treacle/pineapple rings. It is important not to use too much as this will cause the pudding to undercook.

Ingredients

2 eggs beaten

150 ml (1⁄4 pt) vegetable or corn oil

150 g (5 oz) self-raising wholemeal flour

100 g (4 oz) soft light brown sugar

10 ml (2 tsp) cinnamon

75 g (3 oz) raisins

100 g (4 oz) carrots, grated

Icing

50 g (2 oz) cream cheese

50 g (2 oz) butter

100 g (4 oz) icing sugar

10 ml (2 tsp) lemon juice

50 g (2 oz) walnuts, chopped

Carrot Cake

Dish: 25 cm (10”) ring mould, based lined with greaseproof paper

1.Mix eggs and oil together.

2.Combine flour, sugar, cinnamon, raisins and carrots in a mixing bowl. Pour egg mixture into flour and stir well until well combined.

3.Pour into ring mould and cook on MEDIUM power for 7-8 mins. or until firm. Stand for 10 mins. before turning out.

4.Beat cream cheese and butter until smooth. Gradually beat in icing sugar and lemon juice. Spread over sides and top of cake and sprinkle with walnuts.

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Hotpoint 6665, 6666 manual Baking Guidelines, Sponge Cake, Carrot Cake, Icing
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6665, 6666, 6666 specifications

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