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Ingredients Method Cookware
30ml (2tbsp.) caster sugar
5ml (1tsp.) cinnamon
30 ml (2tbsp.) sultanas
2 cooking apples, peeled,
cored and sliced
15ml (1tbsp.) lemon juice
350g (12oz.) puff pastry
Apple pie
Victoria Sandwich
1. Mix together sugar, cinnamon and sultanas.
2. Toss apples in lemon juice. Sprinkle sugar mixture over.
3. Divide pastry in half. Roll out half and line base of plate.
4. Place apple filling on top of pastry. Roll out remainder of pastry
and cut to a circle for lid.
5. Seal edges, crimp and brush top with egg.
6. Cook on "CAKE".
20 Cm(8”) pie plate
Low Rack
175g (6oz.) butter or margarine
175g (6oz.) caster sugar
3 eggs
175g (6oz.) self-raising flour
1. Cream butter and sugar until pale and fluffy. Add the eggs a little
at a time beating well after each addition.
2.
Fold in half the flour, using a metal spoon, then fold in the remaining flour.
3. Spoon the mixture into the tin and level with a knife.
4. Cook on "CAKE".
5. When the cake is cool, cut in half horizontally and sandwich
together with cream and jam and dust with icing sugar or fill with
a filling of your choice.
20 Cm(8”) cake tin
Low Rack
Carrot cake
250g (9oz.) plain flour
10ml (2tsp.) bicarbonate of soda
10ml (2tsp.) baking powder
10ml (2tsp.) cinnamon
10ml (2tsp.) nutmeg
250g (9oz.) dark brown sugar
225ml (8fl.oz.) vegetable oil
3 eggs, beaten
350g (12oz.) carrots, grated
75g (3oz.) sultanas
Cream Cheese Topping:
75g (3oz.) butter
100g (4oz.) cream cheese
225g (8oz.) icing sugar
1. Sieve the flour, bicarbonate of soda and baking powder into a
bowl with the cinnamon and nutmeg.
2. Mix in the brown sugar and make a well in the center.
3. Add the oil and beaten eggs. Beat well until all the ingredients
are combined. Stir in the grated carrot and sultanas, spoon into
the prepared cake tin.
4. Cook on "CAKE".
5. Cream the butter and cream cheese until smooth. Stir in sieved
icing sugar.
6. Decorate the cooled cake with the cream cheese topping.
23 Cm(9”) round tin
Low Rack
Chocolate cake
50g (2oz.) cocoa
175g (6 oz.) caster sugar
10 ml (3fl.oz.) water
90g (3
1
/2oz.) butter
2 eggs
15ml (1tbsp.) golden syrup
5ml (1tbsp.) vanilla essence
15ml (1tbsp.) raspberry jam
275g (10oz.) plain flour
Pinch of salt
10ml (2tsp.) baking powder
150ml (
1
/
4pt) milk
1. Mix cocoa , 175g (6oz.) caster sugar and water together in a
small bowl.
2. Cream the butter and sugar together, gradually add the eggs.
Beat until the mixture is light and fluffy.
3. Beat in the cocoa mixture, golden syrup, vanilla essence and
raspberry jam.
4. Fold in the sieved flour, salt and baking powder. Add the milk to
give a smooth dropping consistency.
5. Place in prepared tin and cook on "CAKE".
20 Cm(8”) round cake tin
Low Rack