23
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 and colouring.
2 Take a 6" baking tin and arrange the
pineapple pieces on it. Pour the cake
mixture in it.
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 with fresh cream.
Recipe
code
Recipe Name Weight Range Utensils Ingredients & Cooking Method
bC:08 Sponge cake 0.325 Kg. Baking cake
tin
Ingredients Wt 325
gms
Refined flour 100 gm
Butter 50 gm
Eggs 2 nos.
Powdered
Sugar
100 gm
Baking
Powder
1 tsp
Vanila
essence
1 tsp
Cooking Method
1 Sieve the flour with the baking powder
thrice and keep aside. Whisk the butter
and powdered sugar until light and fluffy.
Beat eggs, essence and add to the
creamed mixture little by little, beating
thoroughly between each addition. Fold in
the flour a little at a time. Pour the cake
batter in greased baking tin (6inch).
2 Select the program and press START.
The microwave oven will preheat. After
preheating, place the baking tin on the
glass turntable and press START.
3 After baking, cool the cake on a wire
rack. Cut and serve.
Recipe
code
Recipe Name Weight Range Utensils Ingredients & Cooking Method
bC:09 Coconut Cookies 0.160 kg Tawa
Ingredients Wt 270gms.
Maida 110 gm
Butter 75 gm
Powder
Sugar
50 gm
Desiccated
Coconut
35 gm
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