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– 64 –
Cakes, Desserts and Slices
S
ULTANA
C
AKE
Serves: 4 to 6
Ingredients:
100
g
butter
1 cup sultanas
1 cup brown sugar
1 cup milk
1 egg, beaten
2 cups self-raising fl our
Method:
Place butter, sultanas, brown sugar and milk in heat
resistant mixing bowl. Cook on 1100 W for 3 to 4
minutes. Stir halfway through cooking. Allow to cool.
Add egg and fl our. Pour batter into base of lined 20
cm round dish. Cook on 600 W for 9 to 11 minutes.
Let cool, loosely covered, with plastic wrap on wire
rack.
Q
UICK
M
IX
C
HOCOLATE
C
AKE
Serves: 4 to 6
Ingredients:
1 cup self-raising fl our
1 cup caster sugar
2 tablespoons cocoa
3 tablespoons butter, softened
2 eggs
⅓ 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 2-litre plastic ring mould and line with paper
towel. Pour mixture into mould and cook on 800 W
for 5 to 6 minutes. Stand, covered, for 5 minutes
before turning out. Cool on wire rack.
Tip: To soften butter cook on 600 W for 10 to 20
seconds.
Cakes, Desserts and slices can successfully be cooked in the microwave oven if
a few simple rules are followed see individual recipes for instructions.
C
OOKING
C
AKES BY
M
ICRO
P
OWER
• 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 fi ll 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 fi nish
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.
C
OOKING
F
RUIT BY
M
ICRO
P
OWER
FRUIT - Peel, slice, chop into even sized pieces. Place in shallow heatproof dish on turntable.
Apples - poached 500
g
1100 W 8 Add 300 ml of water. Only half fi ll dish. Cover.
Apples - stewed 500
g
1100 W 6 Only half fi ll dish. Cover.
Peaches - poached 500
g
1100 W 4 - 5 Add 300 ml of water. Only half fi ll dish. Cover.
Pears - poached 500
g
1100 W 6 - 7 Add 300 ml of water. Only half fi ll dish. Cover.
Plums - poached 500
g
1100 W 8 Add 300 ml of water. Only half fi ll dish. Cover.
Plums - stewed 500
g
1100 W 8 - 10 Add 30 ml (2 tablespoon) of water. Only half fi ll dish. Cover.
Rhubarb - stewed 500
g
1100 W 5 Only half fi ll dish. Cover.
F0003CA00QP_OI_07_180507.indd 64 2018/5/8 14:01:00
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