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Dish shape
Ring moulds are ideal for baking cakes
in, especially dense cakes. They help
prevent the outside edge of the cake
overcooking before the dense centre is
cooked through.
Keeping quality
Light sponge type cakes cook very
quickly by microwave and so should be
cooked as required, since their keeping
quality is not as long as those baked
traditionally.
Consistency
Generally cakes to be cooked by
microwave should have a softer
consistency than those baked
traditionally. As a general rule add 15-
30 ml (1-2 tbsp) of milk or water to the
mixture.
Covering
Just as you wouldn’t cover a cake
baked in a traditional oven, never cover
your cakes cooked by microwave.
Dish size
Always use the exact dish size stated
in the following recipes, otherwise
cooking times and results will be
affected.
Mixing/beating
Cakes cooked by microwave need to
be well mixed, but not over beaten.
Generally it is unnecessary to cream
butter and sugar or beat eggs in an
electric mixer or food processor. Do
not attempt to cook whisked/fatless
sponges, or any cakes containing
whisked egg white.
Eggs
The following recipes have been tested
using medium eggs. Using a different
size of egg may affect cooking times.
ingredients
100 g (4 oz) self raising our
100 g (4 oz) soft margarine
100 g (4 oz) caster sugar
2 eggs
30 ml (2 tbsp) milk
Dish: 18 cm (7”) soue dish,
based lined with greaseproof
paper
Combine all ingredients together in a large bowl. Mix well until smooth.
For best results use an electric whisk. Tip into prepared dish and
smooth the top. Place on glass turntable and cook on 600 W for 6
minutes. Cool for 10 minutes before turning out onto a rack. The
cake is cooked when it has just dried on the top. Do not overcook as
overcooked cakes stale quickly.
N.B. Flavourings can be mixed in e.g. dried fruit, or toppings (Max.
30 m 1-2 tbsp) can be placed in the bottom of the bowl e.g. jam/
treacle/pineapple rings. It is important not to use too much as this will
cause the pudding to undercook.
ingredients
100 g (4 oz) plain chocolate
100 g (4 oz) butter
100 g (4 oz) soft dark brown sugar
100 g (4 oz) self-raising our
10 ml (2 tsp) cocoa powder
pinch salt
2 eggs, beaten
3 ml (½ tsp) vanilla essence
100 g (4 oz) walnuts, chopped
Dish: 20 cm (8”) square dish base
lined with greaseproof
Place chocolate and butter in a bowl, place on glass turntable and
cook on 1000 W for 1 minute or until chocolate has melted. Stir in all
other ingredients and beat well. Pour into dish and cook on 600 W for
4-5 minutes or until just slightly sticky. Allow to cool and then cut into
squares.
Baking
Sponge Cake
Boston Brownies
Baking
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