Bedienungsanleitung Panasonic NN-CF853W (Seite 136 von 148) (Englisch)

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Desserts / Cakes

ingredients

SERVES 8

100

(4 oz) plain chocolate

100

(4 oz) butter

4 eggs

100

(4 oz) icing sugar

(2 oz) self raising ﬂ our

(2 oz) ground almonds

Topping:

(2 oz) butter

(1 oz) cocoa powder

30 ml (2 tbsp) milk

225

(8 oz) icing sugar

Dish: 23 cm (9”) round tin,

greased and lined

Oven accessory: enamel shelf

in lower shelf position

Chocolate cake

Place chocolate and butter in a bowl. Place on the base of the oven and

melt on HIGH MICROWAVE for 1-2 mins. Cool slightly. Whisk eggs and

sugar until pale and ﬂ uffy and then fold in the chocolate mixture. Fold in the

ﬂ our and almonds. Spoon the mixture into the tin. Preheat oven on

CONVECTION 180 °C. Place tin on enamel shelf in lower shelf position and

cook on CONVECTION 180 °C for 40 mins or until cooked. Leave to cool.

To make the topping, place butter in a bowl on the base of the oven and

melt on HIGH MICROWAVE for 30-40 secs. Stir in the remaining ingredients

and beat well until smooth. Spread the topping over the top of the cake.

ingredients

SERVES 6-8

225

(8 oz) plain ﬂ our

pinch salt

10 ml (2 tsp) ground ginger

10 ml (2 tsp) baking powder

3 ml ( ¼ tsp) bicarbonate of soda

100

(4 oz) soft brown sugar

(3 oz) butter or margarine

(3 oz) treacle

(3 oz) golden syrup

150 ml (¼ pt) milk

1 egg, beaten

Dish: 18 cm (7”) square tin

lined with 2 strips of

greaseproof paper to form a

cross

Oven accessory: glass shelf

in lower shelf position

Gingerbread

Sift the ﬂ our, salt, ginger, baking powder and bicarbonate of soda into a

bowl. Place the sugar, butter, treacle and syrup in a bowl on the base of the

oven and cook on HIGH MICROWAVE for 1 min. Whisk the milk and egg

together. Make a well in the centre of the dry ingredients and pour in the

liquid and syrup, mixing thoroughly. Pour the mixture into the cake tin. Place

tin on glass shelf in lower shelf position and cook on CONVECTION 160 °C

+ SIMMER MICROWAVE for 15-20 mins. Or until just ﬁ rm.

ingredients

SERVES 8

3 medium eggs, beaten

125

(4 oz) caster sugar

125

(4½ oz) plain ﬂ our

Filling:

jam or cream

icing sugar to dredge

Dish: Swiss roll tin

33 x 23 cm (13”x 9”),

greased and lined with

baking parchment

Oven accessory: wire shelf in

lower shelf position

Swiss roll

Whisk eggs and sugar together in a heatproof bowl until pale and creamy, and

mixture leaves a trail on the surface when the whisk is lifted. Carefully fold in

half of the sifted ﬂ our, and then fold in the other half. Fold in 15 ml (1 tbsp) of hot

water. Tip the tin to allow mixture to run into corners. Preheat oven on

CONVECTION 200 °C with wire shelf in lower shelf position. Place tin on wire

shelf and cook on CONVECTION 200 °C for 10 mins. Place sheet of

greaseproof paper on a damp tea towel and dredge paper with caster sugar.

Quickly turn the Swiss roll out onto the greaseproof and carefully remove the

baking parchment. Spread with jam or desired ﬁ lling. Roll up from short side with

the aid of the greaseproof paper. Dredge with icing sugar.

F0003BH22BP_00_140401.indd 134F0003BH22BP_00_140401.indd 134 2014/4/1 9:42:322014/4/1 9:42:32

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