En-64
Ingredients
100 g (4 oz) plain flour
100 g (4 oz) self raising flour
175 g (6 oz) butter
175 g (6 oz) caster sugar
5 ml (1 tsp) vanilla essence
3 eggs
45 ml (3 tbsp) milk
2-3 thin slices of citron peel
(optional)
Madeira Cake
Dish: 18 cm (7”) cake tin lined with greaseproof
Oven Accessory: metal tray on glass tray
1. Sift the flours.
2. Cream butter, sugar and essence until pale and
fluffy.
3. Beat in the eggs a little at a time.
4. Fold in the flour, adding a little milk if necessary
to give a dropping consistency.
5. Pour into the tin and cook on Combination:
160°C + 100 W for 40-45 mins.
Cakes and Biscuits
Ingredients
100 g (4 oz) plain flour, sieved
15 g (
1
/
2
oz) cocoa powder
3 ml (
1
/
2
tsp) baking powder
2 ml (
1
/
4
tsp) bicarbonate of soda
40 g (1
1
/
2
oz) butter
50 g (2 oz) caster sugar
100 g (4 oz) golden syrup
1 egg
2 ml (
1
/
4
tsp) vanilla essence
45 ml (3 tbsp) milk
Frosting:
100 g (4 oz) icing sugar, sieved
25 g (1 oz) cocoa powder
40 g (1
1
/
2
oz) butter
30 ml (2 tbsp) water
50 g (2 oz) caster sugar
few drops of vanilla essence
50 g (2 oz) plain chcolate, grated
Moist Chocolate Cake
Dish: 18 cm (7”) square cake tin, greased and
lined
Oven Accessory: glass tray then metal tray on
glass tray
1. Place flour, cocoa powder, baking powder and
bicarbonate of soda in a bowl.
2. In a bowl melt the butter, sugar and syrup on
1000 W for 1 min. or until melted. Stir into dry
ingredients.
3. Gradually add egg and milk, beating well.
4. Pour into tin and cook on Combination:
160°C + 100 W for 20-25 mins.
Cool.
5. Combine icing sugar and cocoa powder in a
bowl.
6. Heat the butter, water and sugar in a jug on
1000 W for 40-60 secs. or until beginning to
simmer. Pour onto the dry ingredients and mix
well to make a smooth coating mixture. Spread
over top of cake and sprinkle with grated
chocolate.
