Panasonic NN-CF778S Celebration Cake, Victoria Sandwich, Desserts & Baking, Eggs, Ingredients

Desserts & Baking

Baking

Dish Size /shape

Always use the exact dish size stated in the following recipes, otherwise cooking times and results will be affected.

Eggs

The following recipes have been tested using medium eggs. Using a

different size of egg may affect cooking times.

Celebration Cake

Ingredients

200g (8oz) butter or margarine

200g (8oz) dark muscovado sugar

200g (8oz) plain flour

4 eggs, beaten

50g (2oz) ground almonds 100ml (3½ fl.oz) sherry

75g (3oz) candied peel

75g (3oz) glace cherries, roughly chopped

250g (9oz) currants

250g (9oz) raisins

100g (4oz) pecan nuts, broken into pieces

finely grated zest of 1 lemon

7.5ml (1½ tsp) mixed spice 2.5ml (½ tsp) vanilla extract 2.5ml (½ tsp) baking powder

Dish: 20cm (8") round tin, greased and lined

Oven Accessory: wire shelf on lower level

Preheat oven on CONVECTION 140°C. Prepare the tin by lining with a double layer of greaseproof paper on the inside and tie a double band of brown paper around the outside.

Cream the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Fold in half the flour using a metal spoon, then fold in the rest. Stir in the almonds. Mix in the sherry, and then add the peel, cherries, raisins, currants, nuts, lemon zest, spice and vanilla. Stir in the baking powder. Spoon mixture into the tin and spread evenly, removing all air pockets. Make a small dip in the centre. Place tin on shelf and cook on CONVECTION 140°C for 2-2¼hrs. until a skewer inserted in the middle comes out clean. Leave cake to cool in tin. When completely cold wrap well in cling film and foil to store until ready to decorate. The cake will keep for several months.

Victoria Sandwich

Ingredients

175g (6oz) butter or margarine

175g (6oz) caster sugar

3 eggs

175g (6oz) self-raising flour

Dish: 2 x 18 cm (7") cake tins, greased and lined

Oven Accessory: enamel shelf in lower posi- tion + wire shelf in upper position

Preheat oven on CONVECTION 180°C. Cream butter and sugar until pale and fluffy. Add the eggs a little at a time beating well after each addition. Fold in half the flour, using a metal spoon, then fold in the remaining flour. Spoon the mixture into the tins and level with a knife. Place one tin in the centre of the enamel shelf and one tin in the centre of the wire shelf. Cook on CONVECTION 180°C for 20-25 mins. or until cooked. Sandwich together with cream and jam and dust with icing sugar or with a filling of your choice.

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