Sharp R82STMA - Manual (Page 56)

54
C
AKES & BISCUITS
150ml ( 1 /
4
pint) sunflower oil
225g (8oz) soft brown sugar
3 eggs (size 3), beaten
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
1.25 ml (
1 /
4
tsp) salt
10ml (2tsp) cinnamon
2 large carrots, grated
100g (4oz) walnut halves, roughly chopped
icing:
225g (8oz) cream cheese (See Tip, page 46)
grated rind of 1 lemon
5ml (1tsp) lemon juice (See Tip, page 42)
30ml (2 tbsp) icing sugar
25g (1oz) walnuts, finely chopped to sprinkle
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 17 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.
OIST CARROT CAKE
S
ERVES
6-8 P
REPARATION TIME
- 15
MINUTES
M
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 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 low rack and the other on the
high rack. Bake in the preheated oven
CONVECTION 180
°
C for 25 minutes, after 15
minutes change the two cakes around and
continue cooking until evenly golden and firm to
the touch. Allow to cool before turning out.
5 Sandwich with jam and dredge with icing sugar.
V
ICTORIA SANDWICH CAKE
S
ERVES
4-6 P
REPARATION TIME
- 8
MINUTES
(2
LAYER
)
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.
HOCOLATE BROWNIES
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 low rack, cook for 17 minutes at
180
°
C, MEDIUM.
S
ERVES
6-8 P
REPARATION TIME
-10
MINUTES
225g (8oz) margarine
225g (8oz) caster sugar
7.5ml (1
1 /
2
tsp) vanilla essence
4 eggs (size 3), beaten
100g (4oz) plain flour
50g (2oz) cocoa powder
2.5ml (
1 /
2
tsp) baking powder
75g (3oz) walnuts, roughly chopped
C