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Ingredients
Chocolate cake
50g (2oz) cocoa
175g (6 oz) caster sugar
10 ml (3fl.oz) water
1. Mix cocoa , 175g (6oz) caster sugar and water together in a
1
90g (3
/
oz) butter
2
175g (6oz) caster sugar
2. Cream the butter and sugar together, gradually add the eggs.
2 eggs
15ml (1tbsp) golden syrup
3. Beat in the cocoa mixture, golden syrup, vanilla essence and
5ml (1tbsp) vanilla essence
4. Fold in the sieved flour, salt and baking powder. Add the milk to
15ml (1tbsp) raspberry jam
275g (10oz) plain flour
Pinch of salt
5. Place in prepared tin and cook on "CAKE".
10ml (2tsp) baking powder
1
150ml (
/
pt) milk
4
Apple pie
30ml (2tbsp) caster sugar
1. Mix together sugar, cinnamon and sultanas.
5ml (1tsp) cinnamon
2. Toss apples in lemon juice. Sprinkle sugar mixture over.
30 ml (2tbsp) sultanas
3. Divide pastry in half. Roll out half and line base of plate.
2 cooking apples, peeled,
4. Place apple filling on top of pastry. Roll out remainder of pastry
cored and sliced
15ml (1tbsp) lemon juice
5. Seal edges, crimp and brush top with egg.
350g (12oz) puff pastry
6. Cook on "CAKE".
Victoria Sandwich
175g (6oz) butter or margarine
1. Cream butter and sugar until pale and fluffy. Add the eggs a little
175g (6oz) caster sugar
3 eggs
2. Fold in half the flour, using a metal spoon, then fold in the remaining flour.
175g (60z) self-raising 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
Carrot cake
250g (9oz) plain flour
10ml (2tsp) bicarbonate of soda
1. Sieve the flour, bicarbonate of soda and baking powder into a
10ml (2tsp) baking powder
10ml (2tsp) cinnamon
2. Mix in the brown sugar and make a well in the center.
10ml (2tsp) nutmeg
3. Add the oil and beaten eggs. Beat well until all the ingredients
250g (9oz) dark brown sugar
225ml (8fl.oz) vegetable oil
3 eggs, beaten
350g (12oz) carrots, grated
4. Cook on "CAKE".
75g (3oz) sultanas
5. Cream the butter and cream cheese until smooth. Stir in sieved
Cream Cheese Topping:
75g (3oz) butter
6. Decorate the cooled cake with the cream cheese topping.
100g (4oz) cream cheese225g
(8oz) icing sugar
Method
small bowl.
Beat until the mixture is light and fluffy.
raspberry jam.
give a smooth dropping consistency.
and cut to a circle for lid.
at a time beating well after each addition.
together with cream and jam and dust with icing sugar or fill with
a filling of your choice.
bowl with the cinnamon and nutmeg.
are combined. Stir in the grated carrot and sultanas, spoon into
the prepared cake tin.
icing sugar.
18
Cookware
20 Cm(8") round cake tin
Low Rack
20 Cm(8") pie plate
Low Rack
20 Cm(8") cake tin
Low Rack
23 Cm(9") round tin
Low Rack
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