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Ingredients
100 g (4 oz) self raising flour
100 g (4 oz) soft margarine
100 g (4 oz) caster sugar
2 eggs
30 ml (2 tbsp) milk*
*N.B. When using this recipe for sponge pudding program, omit the 30 ml (2 tbsp) milk.
Flavourings can be mixed in e.g. dried fruit, or toppings (Max. 30 ml/2 tbsp) can be placed in
the bottom of the bowl e.g. jam/treacle/pineapple rings. It is important not to use too much as
this will cause the pudding to undercook.
Ingredients
2 eggs beaten
150 ml (1⁄4pt) vegetable or
corn oil
150 g (5 oz) self-raising
wholemeal flour
100 g (4 oz) soft light brown
sugar
10 ml (2 tsp) cinnamon
75 g (3 oz) raisins
100 g (4 oz) carrots, grated
Icing
50 g (2 oz) cream cheese
50 g (2 oz) butter
100 g (4 oz) icing sugar
10 ml (2 tsp) lemon juice
50 g (2 oz) walnuts,
chopped
Carrot Cake
Dish: 25 cm (10”) ring mould, based lined with
greaseproof paper
1. Mix eggs and oil together.
2. Combine flour, sugar, cinnamon, raisins and carrots in a
mixing bowl. Pour egg mixture into flour and stir well until
well combined.
3. Pour into ring mould place on glass turntable and cook on
MEDIUM power for 7-8 mins. or until firm. Stand for 10
mins. before turning out.
4. Beat cream cheese and butter until smooth. Gradually beat
in icing sugar and lemon juice. Spread over sides and top
of cake and sprinkle with walnuts.
Dish shape
Ring moulds are ideal for baking cakes in,
especially dense cakes. They help prevent
the outside edge of the cake overcooking
before the dense centre is cooked through.
Keeping quality
Light sponge type cakes cook very quickly by
microwave and so should be cooked as
required, since their keeping quality is not as
long as those baked traditionally.
Consistency
Generally cakes to be cooked by microwave
should have a softer consistency than those
baked traditionally. As a general rule add
15-30 ml (1-2 tbsp) of milk or water to the
mixture.
Covering
Just as you wouldnʼt cover a cake baked in a
traditional oven, NEVER cover your cakes
cooked by microwave.
Dish size
Always use the exact dish size stated in the
following recipes, otherwise cooking times
and results will be affected.
Mixing/beating
Cakes cooked by microwave need to be well
mixed, but not over beaten. Generally it is
unnecessary to cream butter and sugar or
beat eggs in an electric mixer or food
processor. Do not attempt to cook
whisked/fatless sponges, or any cakes
containing whisked egg white.
Eggs
The following recipes have been tested using
medium eggs. Using a different size of egg
may affect cooking times.
Sponge Cake*
Dish: 18 cm (7”) souffle dish, based lined with
greaseproof paper
1. Combine all ingredients together in a large bowl. Mix well
until smooth. Tip into prepared dish and smooth the top.
2. Place on glass turntable and cook on MEDIUM power for
5-6 mins. Cool for 10 mins. before turning out onto a rack.
The cake is cooked when it has just dried on the top. Do
not overcook as overcooked cakes stale quickly.
