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Cakes, Desserts and slices can successfully be cooked in the microwave oven if a few simple rules are
followed see individual recipes for instructions.
COOKING CAKES BY MICRO POWER
• 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 fill 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 finish
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.
QUICK MIX CHOCOLATE CAKE
Serves: 4 to 6
Ingredients:
1 cup self-raising flour
1 cup caster sugar
2 tablespoons cocoa
3 tablespoons butter, softened
2 eggs
1
⁄3 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 P7 for
5 to 7 minutes. Stand, covered, for 5 minutes before
turning out. Cool on wire rack.
Tip: To soften butter cook on P5 for 10 to 20 seconds.
PACKET CAKE
Ingredients:
1 packet cake mix (340 g)
Ingredients as recommended by manufacturer.
Method:
Mix cake and other ingredients with a metal spoon.
DO NOT OVERBEAT. Pour into 20 cm round dish
that has been lightly greased and lined with paper.
Cook on P8 for 4 to 6 minutes. Stand and allow to
cool before removing.
Variations:
• 1 tablespoon jam added to batter before cooking.
• Add 1 cup sour cream to batter and halve water
suggested by manufacturer.
• Half a cup chopped nuts,
1
⁄4 cup brown sugar and
1 teaspoon cinnamon. Mix and place on base of
cake dish before cooking cake.
• Melt two tablespoons honey and 30 g butter in glass
jug on P10 for 30 to 60 seconds. Pour over just
baked buttercake. Sprinkle with cinnamon. Serve
warm with cream or custard as dessert or serve cold
with cream as tea cake.
• A quarter cup of toasted muesli mixed with
1 tablespoon marmalade and placed in the base of
the dish.
Tip: Packet cakes are best mixed by hand as the
microwave will do the aerating.
SULTANA CAKE
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 flour
Method:
Place butter, sultanas, brown sugar and milk in heat
resistant mixing bowl. Cook on P10 for 3 to 4 minutes.
Stir halfway through cooking. Allow to cool. Add egg and
flour. Pour batter into base of lined 20 cm round dish.
Cook on P6 for 9 to 11 minutes. Let cool, loosely
covered, with plastic wrap on wire rack.
HINT:
TO SOFTEN DRIED FRUIT:
Place 1 cup dried fruit into a small bowl. Add 2
tablespoons of water. Cover with plastic wrap and
cook on P10 for 2 to 3 minutes.
TO TOAST COCONUT:
Place
1
⁄2 cup of coconut on pyrex pie plate.
Cook on P10 for 1 to 2 minutes,
stirring occasionally.
HINT:
TO SOFTEN CREAM CHEESE: remove from
wrapping. Cook on P3 checking every 30 seconds
for softness.
JUICING CITRUS: to release more juice from citrus
fruit, heat on P10 for 20 to 30 seconds. Stand then
juice.
Cakes, Desserts and Slices