Hotpoint 6665 - Manual (Page 61)

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BAKING
Baking Guidelines
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.
I ngredients
100 g (4 oz) self raising flour
100 g (4 oz) soft margarine
100 g (4 oz) caster sugar
2 eggs
30 ml (2 tbsp) milk*
*N.B. When using this recipe for steamed pudding programme in 6666, omit the 30ml (2tbsp) milk. Flavourings can be mixed in e.g. dried fruit,
or toppings (Max. 30ml/2tbsp) 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.
Sponge Cake *
Dish: 18 cm (7”) souffle dish, based lined with greaseproof paper
1 . Combine all ingredients together in a large bowl. Mix well until smooth. Tip into prepared
dish and smooth the top.
2. Cook on MEDIUM power for 3 1 ⁄
2
-4 mins. Cool for 10 mins. 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.
I ngredients
2 eggs beaten
150 ml (
1 ⁄
4
pt) vegetable or corn oil
150 g (5 oz) self-raising wholemeal flour
100 g (4 oz) soft light brown sugar
10 ml (2 tsp) cinnamon
75 g (3 oz) raisins
100 g (4 oz) carrots, grated
Icing
50 g (2 oz) cream cheese
50 g (2 oz) butter
100 g (4 oz) icing sugar
10 ml (2 tsp) lemon juice
50 g (2 oz) walnuts, chopped
Carrot Cake
Dish: 25 cm (10”) ring mould, based lined with greaseproof paper
1. Mix eggs and oil together.
2. Combine flour, sugar, cinnamon, raisins and carrots in a mixing bowl. Pour egg mixture into
flour and stir well until well combined.
3. Pour into ring mould and cook on MEDIUM power for 7-8 mins. or until firm. Stand for
10 mins. before turning out.
4. Beat cream cheese and butter until smooth. Gradually beat in icing sugar and lemon juice.
Spread over sides and top of cake and sprinkle with walnuts.