Cakes,h Desserts and slices can successfully be cooked in the microwave oven if a few simple rules are followed see individual recipes for instructions.
COOKING CAKES BY MICRO POWER
•The texture of cakes cooked in the microwave oven is not the same as cakes cooked in a conventional oven, but it is a convenient way of cooking cakes.
•Do not use metal cake tins. Plastic dishes and pyrex, give the best results when cooking cakes. Grease the dish and line with paper towel or bake paper to absorb excess moisture.
•Round or oval shaped dishes produce the most even cooking results. Square cakes may need the corners shielded with foil to prevent overcooking.
•Choose light coloured cakes that can be iced or substitute brown sugar for white sugar and sprinkle the top of cake with spices to give a darker appearance.
•Do not fill cake pans more than half full. Microwaved cakes rise substantially more than conventionally cooked cakes.
•Cakes need to be well mixed but do not over beat. Creaming with an electric mixer or food processor is not necessary. Use a fork to mix as the microwave aerates the mixture as it cooks.
•Do not cover cakes as the top will steam.
•Cakes should be removed from the oven just before they look cooked as the cooking process will finish during standing time.
•Chocolate cakes cook slightly faster than plain cakes.
•Cakes containing a large amount of whisked egg white will not cook successfully in the microwave oven.
QUICK MIX CHOCOLATE CAKE
Serves: 4 to 6
Ingredients: |
|
1 cup | |
1 cup | caster sugar |
2 tablespoons | cocoa |
3 tablespoons | butter, softened |
2 | eggs |
1⁄3 cup | milk |
Method:
Sift all dry ingredients into a bowl. Add butter, eggs and milk. Beat with wire whisk for 1 to 2 minutes. Grease
5 to 7 minutes. Stand, covered, for 5 minutes before turning out. Cool on wire rack.
Tip: To soften butter cook on P5 for 10 to 20 seconds.
PACKET CAKE
Ingredients:
1 packet cake mix (340 g)
Ingredients as recommended by manufacturer.
Method:
Mix cake and other ingredients with a metal spoon. DO NOT OVERBEAT. Pour into 20 cm round dish that has been lightly greased and lined with paper. Cook on P8 for 4 to 6 minutes. Stand and allow to cool before removing.
Variations:
•1 tablespoon jam added to batter before cooking.
•Add 1 cup sour cream to batter and halve water suggested by manufacturer.
•Half a cup chopped nuts, 1⁄4 cup brown sugar and 1 teaspoon cinnamon. Mix and place on base of cake dish before cooking cake.
•Melt two tablespoons honey and 30 g butter in glass jug on P10 for 30 to 60 seconds. Pour over just baked buttercake. Sprinkle with cinnamon. Serve warm with cream or custard as dessert or serve cold with cream as tea cake.
•A quarter cup of toasted muesli mixed with
1 tablespoon marmalade and placed in the base of the dish.
Tip: Packet cakes are best mixed by hand as the microwave will do the aerating.
SULTANA CAKE
Serves: 4 to 6
Ingredients: |
|
100 g | butter |
1 cup | sultanas |
1 cup | brown sugar |
1 cup | milk |
1 | egg, beaten |
2 cups |
Method:
Place butter, sultanas, brown sugar and milk in heat resistant mixing bowl. Cook on P10 for 3 to 4 minutes. Stir halfway through cooking. Allow to cool. Add egg and flour. Pour batter into base of lined 20 cm round dish. Cook on P6 for 9 to 11 minutes. Let cool, loosely covered, with plastic wrap on wire rack.
Cakes, Desserts and Slices
HINT:
TO SOFTEN DRIED FRUIT:
Place 1 cup dried fruit into a small bowl. Add 2 tablespoons of water. Cover with plastic wrap and cook on P10 for 2 to 3 minutes.
TO TOAST COCONUT:
Place 1⁄2 cup of coconut on pyrex pie plate. Cook on P10 for 1 to 2 minutes,
stirring occasionally.
HINT:
TO SOFTEN CREAM CHEESE: remove from wrapping. Cook on P3 checking every 30 seconds for softness.
JUICING CITRUS: to release more juice from citrus fruit, heat on P10 for 20 to 30 seconds. Stand then juice.
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