Panasonic NN-CF771S Operating Instructions And Cookery Book page 153

NN-CF760M CF750W CF771 BP_Regs:F00039M69BP
Pecan Sour Cream Cake
Ingredients
250g (9oz) butter
5ml (1tsp) vanilla essence
150g (5oz) caster sugar
2 eggs, beaten
284ml (½pt) soured cream
225g (8oz) plain flour
75g (3oz) self raising flour
5ml (1tsp) bicarbonate of soda
100g (4oz) pecan nuts, finely
chopped
25g (1oz) brown sugar
3ml (½tsp) ground cinnamon
100g (4oz) pecan nuts, whole
60ml (4tbsp) maple syrup
Swiss Roll
Ingredients
3 large eggs, beaten
125g (4½oz) caster sugar
100g (4oz) plain flour
25g (1oz) cocoa powder
Filling
225g (8oz) fresh raspberries
284ml (½ pt) double cream
icing sugar to dredge
26/2/13
Desserts & Baking
Dish: 23cm (9") cake tin, lined with greaseproof
paper
Oven Accessory: anti-spark ring + wire shelf in lower
position
Cream together butter, essence and sugar until light and
fluffy. Add the eggs a little at a time, beating well after
each addition. Stir in the soured cream and then fold in
the sifted flours and soda. Spread half the cake mixture
into the prepared tin. Sprinkle over the combined pecan
nuts, brown sugar and cinnamon. Cover with the
remaining cake mixture.
Arrange the whole pecan nuts on the top. Place tin on
anti-spark ring and cook on CONVECTION 160°C +
WARM MICROWAVE for 45-50 mins. or until cooked.
Brush with maple syrup and allow to cool in the tin.
Dish: 30 x 25 x 3.5cm
(12" x 8" x 1 1/2") tin lined with parchment paper
Oven Accessory: wire shelf in lower position
Preheat oven on CONVECTION 200°C.
Whisk eggs and sugar together in a heatproof bowl until
blended. Stand bowl over hot water and continue to
whisk eggs and sugar until pale and creamy, and mixture
leaves a trail on the surface when the whisk is lifted.
Remove from hot water and whisk until cool and thick.
Carefully fold in half of the sifted flour, then fold in the
other half. Fold in 15ml (1tbsp) of hot water. Tip the tin to
allow mixture to run into corners. Turn halfway. Place tin
on shelf and cook on CONVECTION 200°C for 8-9 mins.
Place sheet of greaseproof paper on a damp tea towel
and dredge paper with caster sugar. Quickly turn the
Swiss roll out onto the greaseproof and carefully remove
the baking parchment. Roll when slightly cooled, then
unroll fill with cream and fruit and re-roll.
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