Sharp R-82STM Moist Carrot Cake, Chocolate Brownies, Victoria Sandwich Cake, Cakes & Biscuits

CAKES & BISCUITS

MOIST CARROT CAKE

SERVES 6-8

150ml (1/4 pint) sunflower oil

225g (8oz) soft brown sugar

3 eggs (size 3), beaten

175g (6oz) self raising flour

5ml (1tsp) bicarbonate of soda

1.25ml (1/4tsp) salt 10ml (2tsp) cinnamon

2 large carrots, grated

100g (4oz) walnut halves, roughly chopped icing:

225g (8oz) cream cheese (See Tip, page 46) grated rind of 1 lemon

5ml (1tsp) lemon juice (See Tip, page 42) 30ml (2 tbsp) icing sugar

25g (1oz) walnuts, finely chopped to sprinkle

PREPARATION TIME - 15 MINUTES

1Combine the oil, sugar and eggs. Fold in the flour, bicarbonate of soda, salt and cinnamon. Add the carrots and walnuts, mix well.

2Grease and line a 20.4cm (8") soufflé dish with greaseproof paper, pour in the cake mixture.

3Place on turntable, cook for 17 minutes on MEDIUM until a skewer comes out clean. Allow to cool before decorating.

4To prepare icing, combine cream cheese, lemon rind, lemon juice and icing sugar until smooth. Spread on top of the cake, sprinkle with walnuts.

If iced with cream cheese, keep cake refrigerated. Eat within 2 days.

CHOCOLATE BROWNIES

SERVES 6-8

225g (8oz) margarine

225g (8oz) caster sugar

7.5ml (11/2tsp) vanilla essence

4 eggs (size 3), beaten

100g (4oz) plain flour

50g (2oz) cocoa powder

2.5ml (1/2tsp) baking powder

75g (3oz) walnuts, roughly chopped

VICTORIA SANDWICH CAKE

PREPARATION TIME -10MINUTES

1 Combine the margarine, sugar, vanilla essence and eggs together until smooth.

2 Stir in the remaining ingredients.

3 Grease and line the base of a deep, square 20.4cm ( 8") dish with greaseproof paper, spoon in the brownie mixture and smooth the surface.

4 Place on the low rack, cook for 17 minutes at 180°C, MEDIUM.

SERVES 4-6

175g (6oz) margarine

175g (6oz) caster sugar

3 eggs (size 3), beaten

175g (6oz) self raising flour

45ml (3tbsp) strawberry jam

25g (1oz) icing sugar to dredge

Variation:

Butterfly buns: Place 10ml (2tsp) of cake mixture into 20 bun cases in bun trays. Bake for 23-24 minutes at 130°C, cook until firm, repeat for other trays. When cool, scoop a teaspoon of sponge from the centre of each bun, fill the hollow with buttercream. Cut each teaspoonful of sponge in half and position the “wings” in the buttercream.

PREPARATION TIME - 8 MINUTES (2 LAYER)

1 Grease and line the base of two 17.8cm (7") sandwich tins with greaseproof paper.

2 Cream the margarine and sugar until light and fluffy, beat in the eggs. Fold in the flour.

3Spoon equal amounts of the cake mixture into the prepared tins.

4Place one tin on the low rack and the other on the

high rack. Bake in the preheated oven CONVECTION 180°C for 25 minutes, after 15 minutes change the two cakes around and continue cooking until evenly golden and firm to the touch. Allow to cool before turning out.

5Sandwich with jam and dredge with icing sugar.

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