21
Baking
Powder
1
tsp
Vanilla
essence
1
tsp
Cocoa
Powder
2 tbsp
Milk or water 100ml or As
required
Cooking Method
1 Whisk the butter and sugar. Gradually
add eggs and beat the mixture. Add the
sieved maida and baking powder. Add the
essence. Add water as required to bring it
to dropping consistency.
2 Divide the mixture in two parts. Add the
cocoa powder in one part. Pour the vanilla
batter and cocoa batter alternately in a
greased baking square cake tin (6.25inch).
Run a spoon through the batter once.
3 Select the program and press START.
The microwave oven will preheat. After
preheating, place the baking tin on the
glass turntable and press START.
4 After baking, cool the cake on a wire
rack. Cut and serve.
Recipe
code
Recipe Name Weight Range Utensils Ingredients & Cooking Method
bC:05 Chocolate Cake
Muffins
0.45 Kg. Heat
resistant
Muffin
moulds
Ingredients Wt 450gms
Refined flour 100 gms
Eggs 2nos
Butter 100 gms
Sugar 100gms
Baking
Powder
½
tsp
Vanilla
essence
1
tsp
Cocoa
Powder
1 tbsp
Milk or water 1tbsp or As
required
Cooking Method
1 Whisk the butter and sugar. Gradually
add eggs and beat the mixture. Add the
sieved Maida and baking powder. Add the
essence & Cocoa powder. Add water as
required to bring it to dropping consistency.
2 Pour the batter in a greased muffin
moulds.
3 Select the program and press START.
The microwave oven will preheat. After
preheating, place the muffin moulds on the
glass turntable and press START.
4 After baking, cool the muffins on a wire
rack and serve.
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