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Cakes, Slices and Biscuits
STEAMED VANILLA SPONGE WITH CUSTARD
Serves: 6 to 8
Ingredients
250 g
250 g
4
1 teaspoon
250 g
1 teaspoon
50 ml
Custard:
250 ml
2
25 g
2 teaspoon
butter, Plus extra for greasing
caster sugar
eggs
vanilla extract
Àour
baking powder
milk
milk
egg yolks
caster sugar
cornÀour
few drops vanilla extract
Method:
1. Butter a 1.5-litre pudding basin. To make the
sponge, cream the butter and the sugar in a
mixing bowl until pale and Àuffy. Add the eggs,
one at a time, mixing well between each addition,
then add the vanilla extract. Stir the Àour and
baking powder in the bowl and fold into the
sponge mixture. Finally, stir the milk into the
mixture. Fill the basin with the sponge mixture.
2. Fill water tank. Place basin on trivet on glass
shelf in lower shelf position on Steam 1. The
sponge pudding will take 1 ½ to 2 hours cooking;
the oven can only be set to cook for a maximum
30 minutes at a time. The water tank will need
re¿lling every 30 minutes during the cooking time.
Reset time and ¿ll water tank every 30 minutes.
To make the custard:
1. Bring the milk to the boil, this should take
2 minutes on the base of the oven and cook on
1000 W.
2. In a bowl, beat together the yolks, sugar,
cornÀour and vanilla extract. Pour the scalded
milk over the egg mix and whisk well. Cook on
600 W for 1 minute, whisk, then cook for another
1 minute, the mix should have thickened. Serve
over the sponge.
CARROT CAKE
Makes: 12
Ingredients
150 ml
sunÀower oil
250 g
wholemeal self-raising Àour
10 ml
baking powder
10 ml
cinnamon
5 ml
nutmeg
150 g
light muscovado sugar
50 g
walnuts, coarsely chopped
125 g
carrots, grated
2 ripe
bananas, mashed
2
eggs, beaten
Cream Cheese Topping:
75 g
butter
100 g
cream cheese
225 g
icing sugar
chopped walnuts to decorate
Method:
1. Place all the cake ingredients in a large bowl and
mix well. Spoon into 20 cm square glass cake
dish.
2. Fill water tank. Place dish on glass shelf in the
lower shelf position and cook on 300 W + Steam
for 30 minutes or until cooked and well risen.
Allow to cool.
To make the topping
1. Cream the butter and cream cheese until smooth.
Stir in sieved icing sugar. Decorate the cooled
cake with the cream cheese topping and walnuts.
CHIFFON CAKE
Makes: 21 cm Chiffon cake
Ingredients:
100 g
plain Àour (sieved)
¾ teaspoon
baking powder (sieved)
4
egg white
3
egg yolk
100 ml
coconut milk
20 g
corn oil
120 g
castor sugar
¾ teaspoon
cream of tartar
¾ tablespoon
pandan juice
a drop green colouring
Method:
1. Beat egg white for 30 seconds. Next add cream
of tartar and sugar, beat till stiff on high speed.
Leave aside.
2. Beat Àour, baking powder, oil, coconut milk,
pandan juice, colouring and egg yolk for about 1
to 2 minutes, till smooth.
3. Slowly fold Àour mixture into egg white.
4. Pour batter into a 21 cm chiffon cake tin, bake in
a preheated oven at 150 °C for about 1 hour by
lower shelves.
Note:
Do not grease tin before baking.
Chiffon Cake
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2014/7/9 13:34:03