Sponge Cake - John Lewis JLFSMW001 Instruction Manual

Baking guidelines

Sponge cake

Ingredients
100 g (4 oz) self raising flour
100 g (4 oz) soft margarine
100 g (4 oz) caster sugar
2 eggs
30 ml (2 tbsp) milk
Carrot cake
Ingredients
2 eggs beaten
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150 ml ( pt) vegetable or corn oil
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150 g (5 oz) self-raising wholemeal flour
100 g (4 oz) soft light brown sugar
10 ml (2 tsp) cinnamon
75 g (3 oz) raisins
100 g (4 oz) carrots, grated
Icing
50 g (2 oz) cream cheese
50 g (2 oz) butter
100 g (4 oz) icing sugar
10 ml (2 tsp) lemon juice
50 g (2 oz) walnuts, chopped
Dish: 18 cm (7") souffle dish, based lined
with greaseproof paper
1. Combine all ingredients together in a
large bowl. Mix well until smooth. Tip
into prepared dish and smooth the top.
2. Cook on MEDIUM power for 3
4 mins. Cool for 10 mins. before turning
out onto a rack. The cake is cooked
when it has just dried on the top. Do
not overcook as overcooked cakes stale
quickly.
Dish: 25 cm (10") ring mould, based lined
with greaseproof paper
1. Mix eggs and oil together.
2. Combine flour, sugar, cinnamon, raisins
and carrots in a mixing bowl. Pour egg
mixture into flour and stir well until well
combined.
3. Pour into ring mould and cook on
MEDIUM power for 7-8 mins. or until
firm. Stand for 10 mins. before turning
out.
4. Beat cream cheese and butter until
smooth. Gradually beat in icing sugar and
lemon juice. Spread over sides and top of
cake and sprinkle with walnuts.
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