Filter
Top Products
– 49 –
Cakes, Desserts and Slices
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.
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 High 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 Med-High for 9 to 11
minutes. Let cool, loosely covered, with plastic wrap
on wire rack.
P
ACKET
C
AKE
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 High for 5 to 7 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 High for 30 to 60 seconds. Pour over
just baked buttercake. Sprinkle with cinnamon.
• Serve warm with cream or custard as a 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.
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
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
Med-High for 5 to 7 minutes. Stand, covered, for 5
minutes before turning out. Cool on wire rack.
Tip: To soften butter cook on Med for 10 to 20
seconds.