Panasonic NN-CF778S Cookery Book & Operating Instructions page 152

CF778S_BP_Regs:F00037Q78BP
Victoria Sandwich
Ingredients
175g (6oz) butter or margarine
175g (6oz) caster sugar
3 eggs
175g (6oz) self-raising flour
Gingerbread
Ingredients
225g (8oz) plain flour
pinch salt
10 ml (2tsp) ground ginger
10 ml (2tsp) baking powder
3 ml (½ tsp) bicarbonate of soda
100g (4oz) soft brown sugar
75g (3oz) butter or margarine
75g (3oz) treacle
75g (3oz) golden syrup
150 ml (¼ pt) milk
1 egg, beaten
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26/2/13 09:12 Page 150
Desserts & Baking
Dish: 2 x 18 cm (7") cake tins, greased and
lined
Oven Accessory: enamel shelf in lower posi-
tion + wire shelf in upper position
Preheat oven on CONVECTION 180°C. Cream butter
and sugar until pale and fluffy. Add the eggs a little at a
time beating well after each addition. Fold in half the
flour, using a metal spoon, then fold in the remaining
flour. Spoon the mixture into the tins and level with a
knife. Place one tin in the centre of the enamel shelf and
one tin in the centre of the wire shelf. Cook on
CONVECTION 180°C for 20-25 mins. or until cooked.
Sandwich together with cream and jam and dust with
icing sugar or with a filling of your choice.
Dish: bowl, 18 cm (7") square tin lined with 2
strips of greaseproof paper to form a cross
shape.
Oven Accessory: no accessory then anti-spark
ring + wire shelf in lower position
Sift the flour, salt, ginger, baking powder and bicarbonate
of soda into a bowl. Place the sugar, butter, treacle and
syrup in a bowl. Place on base of oven and cook on
HIGH MICROWAVE for 30-60 secs. Whisk the milk and
egg together. Make a well in the centre of the dry
ingredients and pour in the liquid and syrup, mixing
thoroughly. Pour the mixture into the cake tin. Place tin
on the anti-spark ring and cook on CONVECTION 160°C
+ SIMMER MICROWAVE for 20 mins. or until just firm.