Читать книгу Holiday Cakes and Cupcakes - Carol Deacon - Страница 14

MICROWAVE CAKES

If you need to bake a cake really quickly, a microwave cake may be the answer. They will look a little pale and interesting when cooked because they won’t have browned on top but nobody will notice once they’re covered with frosting. These amounts are for a 7-inch (18 cm) round microwave baking pans. Don’t use your normal metal one.

Microwave Vanilla sponge Cake

½ cup (120 g) butter

½ cup (120 g) superfine (caster) sugar

2 large eggs

1 teaspoon vanilla extract

¾ cup (120 g) self-rising flour

½ teaspoon baking powder

1 Grease the pan or bowl and place a disc of greaseproof paper in the base.

2 Beat the butter and sugar together until creamy.

3 Beat in the eggs and vanilla extract.

4 Sift the flour and baking powder together and stir in.

5 Scrape into the prepared pan and bake on full for four minutes.

6 Let stand for 10 minutes. Slide a knife around the pan edges to turn the cake out.

Microwave Chocolate sponge Cake

½ cup (120 g) butter

½ cup (120 g) superfine (caster) sugar

2 large eggs

⅔ cup (90 g) self-rising flour

2 tablespoons cocoa powder

½ teaspoon baking powder

1 Follow steps 1-3 as above leaving out the vanilla extract.

2 Sieve and sift the flour, baking powder, and cocoa powder together into the mixture and gently stir in. Then follow steps 5 and 6 as above.