Westinghouse GEK1385W - Manual (Page 12)

12 KNOW YOUR OVEN
GET TO KNOW YOUR OVEN
Get to know your new oven with this ‘Simple Test Cake’
Although we strive for a perfect performing oven,
it’s possible that there will be some variation in colour
when baking. Therefore, we suggest this simple, easy
and delicious to make Simple Test Cake, it can help you
understand your new oven. All ovens do sometimes have
hot or cold spots, therefore it is important to judge with
your eye as you may require to rotate during baking.
‘Simple Test Cake’
125g butter, softened to room temperature
1 cup caster sugar
1 teaspoon pure vanilla essence
4 large eggs
2 cups self-raising flour
pinch of salt
4 tablespoons (80mL) full-cream milk
Method:
1. Butter base and sides of two, 20cm straight-sided
round or square cake pans. Then line the base with
grease proof or baking paper.
2. Preheat oven to moderate ‘180ºC’ (170ºC fan forced)
and ensure oven shelf is in the centre position of oven.
3. Cream softened butter and sugar until light in colour.
4. Add vanilla essence.
5. Then eggs one at a time, beating well after
each addition.
6. Sift flour and salt into the mixture and beat until
well combined.
7. Add milk and beat or stir to combine.
8. Spoon mixture equally between prepared cake pans.
9. Bake in preheated oven, middle shelf for about 25 to
35 minutes or until when tested with a fine cake skewer
it comes out clean or the edges of the cakes have
come away slightly from the sides of the cake pans.
10. Remove from oven to wire cake rack and rest
for 5 minutes before removing from cake pans.
Cool completely.
To Serve: sandwich together with your favourite jam
or conserve, and dust top with pure icing sugar.
NOTE: If desired substitute butter for either margarine
or olive oil spread.
Recipe is based on the Australian standard metric
250mL cup and 20mL tablespoon sets.
WMAN_540 Upright_Jun11.indd 12 28/06/11 12:07 PM