Panasonic NN-CF768M, NN-CF778S operating instructions Pecan Sour Cream Cake, Swiss Roll

Desserts & Baking

Pecan Sour Cream Cake

Ingredients

250g (9oz) butter

5 ml (1tsp) vanilla essence

150g (5oz) caster sugar

2 eggs, beaten 284ml (½ pt) cream 225g (8oz) plain flour 75g (3oz) self raising flour

5 ml (1tsp) bicarbonate of soda

100g (4oz) pecan nuts, finely chopped

25g (1oz) brown sugar

3 ml (½ tsp) ground cinnamon

100g (4oz) pecan nuts, whole

60 ml (4tbsp) maple syrup

Dish: 23cm (9”) cake tin, lined with greaseproof paper

Oven Accessory: anti-spark ring + wire shelf in lower position

Cream together butter, essence and sugar until light and fluffy. Add the eggs a little at a time, beating well after each addition. Stir in the soured cream and then fold in the sifted flours and soda. Spread half the cake mixture into the prepared tin. Sprinkle over the combined pecan nuts, brown sugar and cinnamon. Cover with the remaining cake mixture.

Arrange the whole pecan nuts on the top. Place tin on anti-spark ring and cook on CONVECTION 160°C + WARM MICROWAVE for 35-40 mins. or until cooked. Brush with maple syrup and allow to cool in the tin.

Swiss Roll

Ingredients

3 large eggs, beaten

125g (4½oz) caster sugar

100g ((4oz)) plain flour

25g (1oz) cocoa powder Filling

200g (8oz) fresh raspberries 250ml (½ pt) double cream icing sugar to dredge

Dish: enamel shelf greased and lined with baking parchment

Oven Accessory: wire shelf in lower position

Preheat oven on CONVECTION 200°C.

Whisk eggs and sugar together in a heatproof bowl until blended. Stand bowl over hot water and continue to whisk eggs and sugar until pale and creamy, and mixture leaves a trail on the surface when the whisk is lifted. Remove from hot water and whisk until cool and thick. Carefully fold in half of the sifted flour, then fold in the other half. Fold in 15ml (1tbsp) of hot water. Tip the tin to allow mixture to run into corners. Turn halfway. Place tin on shelf and cook on CONVECTION 200°C for 8-9 mins. Place sheet of greaseproof paper on a damp tea towel and dredge paper with caster sugar. Quickly turn the Swiss roll out onto the greaseproof and carefully remove the baking parchment.

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