Cakes & Biscuits - Sharp R-772M Operation Manual With Cookbook

C
AKES & BISCUITS
M
OIST CARROT CAKE
S 6-8
ERVES
150ml ( 1 / pint) sunflower oil
4
225g (8oz) soft brown sugar
3 eggs (size 3), beaten
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
1
1.25 ml ( / tsp) salt
4
10ml (2tsp) cinnamon
2 large carrots, grated
100g (4oz) walnut halves, roughly chopped
icing:
225g (8oz) cream cheese (See Tip, page 47)
grated rind of 1 lemon
5ml (1tsp) lemon juice (See Tip, page 40)
30ml (2 tbsp) icing sugar
25g (1oz) walnuts, finely chopped to sprinkle
C
HOCOLATE BROWNIES
S 6-8
ERVES
225g (8oz) margarine
225g (8oz) caster sugar
1
7.5ml (1 / tsp) vanilla essence
2
4 eggs (size 3), beaten
100g (4oz) plain flour
50g (2oz) cocoa powder
2.5ml ( 1 / tsp) baking powder
2
75g (3oz) walnuts, roughly chopped
V
ICTORIA SANDWICH CAKE
S 4-6
ERVES
175g (6oz) margarine
175g (6oz) caster sugar
3 eggs (size 3), beaten
175g (6oz) self raising flour
45ml (3tbsp) strawberry jam
25g (1oz) icing sugar to dredge
Variation:
Butterfly buns: Place 10ml (2tsp) of cake mixture
into 20 bun cases in bun trays. Bake for 23-24 minutes
at 130 ° C, cook until firm, repeat for other trays. When
cool, scoop a teaspoon of sponge from the centre of
each bun, fill the hollow with buttercream. Cut each
teaspoonful of sponge in half and position the "wings"
in the buttercream.
R-772M RECIPES
P
REPARATION TIME
1 Combine the oil, sugar and eggs. Fold in the flour,
bicarbonate of soda, salt and cinnamon. Add the
carrots and walnuts, mix well.
2 Grease and line a 20.4cm (8") soufflé dish with
greaseproof paper, pour in the cake mixture.
3 Place on turntable, cook for 20-22 minutes on
MEDIUM until a skewer comes out clean. Allow
to cool before decorating.
4 To prepare icing, combine cream cheese, lemon
rind, lemon juice and icing sugar until smooth.
Spread on top of the cake, sprinkle with walnuts.
If iced with cream cheese, keep cake refrigerated.
Eat within 2 days.
P
REPARATION TIME
1 Combine the margarine, sugar, vanilla essence
and eggs together until smooth.
2 Stir in the remaining ingredients.
3 Grease and line the base of a deep, square
20.4cm ( 8") dish with greaseproof paper, spoon
in the brownie mixture and smooth the surface.
4 Place on the turntable, cook for 20 minutes at
130
P
REPARATION TIME
1 Grease and line the base of two 17.8cm (7")
sandwich tins with greaseproof paper.
2 Cream the margarine and sugar until light and
fluffy, beat in the eggs. Fold in the flour.
3 Spoon equal amounts of the cake mixture into the
prepared tins.
4 Place one tin on the turntable. Bake at 130
20 minutes, until evenly golden and firm to the
touch. Repeat the process for the other cake tin.
Allow to cool before turning out.
5 Sandwich with jam and dredge with icing sugar.
52
52
- 15
MINUTES
-10
MINUTES
o C, then 20 minutes at 100
- 8
MINUTES
28/6/99, 10:43 am
o C.
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