Read Sharp R-26STM (serv.man15) User Guide / Operation Manual online
RECIPES
32
GINGER & BANANA CAKE
Serves 4 - 6 (700g)
150g caster sugar
150g margarine
3 eggs (medium)
150g self raising flour
175g mashed banana
2" piece of fresh ginger, grated
topping:
150g caster sugar
150g margarine
3 eggs (medium)
150g self raising flour
175g mashed banana
2" piece of fresh ginger, grated
topping:
225g cream cheese
grated rind of 1 orange
5ml (1 tsp) orange juice
30ml (2 tbsp) icing sugar
grated rind of 1 orange
5ml (1 tsp) orange juice
30ml (2 tbsp) icing sugar
1 Cream the sugar and margarine until light and
fluffy.
2 Beat in the eggs one at a time.
3 Sift the flour and fold into the mixture.
4 Add the grated fresh ginger and mashed
3 Sift the flour and fold into the mixture.
4 Add the grated fresh ginger and mashed
banana then mix to a dropping consistency.
5 Spoon the mixture into a greased and lined
8” (21cm x 9.5cm) deep cake dish.
6 Cook using Express Cook EC-7 “Cake”.
7 Leave to stand for 10 minutes.
8 To prepare the topping, combine the cream
7 Leave to stand for 10 minutes.
8 To prepare the topping, combine the cream
cheese, orange juice and icing sugar until
smooth. Spread on top of the cake.
Keep refrigerated.
smooth. Spread on top of the cake.
Keep refrigerated.
COFFEE & VANILLA CAKE
Serves 4 - 6 (700g)
175g caster sugar
175g margarine
3 eggs (medium)
200g self raising flour
10ml (2 tsp) vanilla essence
20ml (4 tsp) instant coffee
30ml (2 tbsp) hot water
topping:
175g caster sugar
175g margarine
3 eggs (medium)
200g self raising flour
10ml (2 tsp) vanilla essence
20ml (4 tsp) instant coffee
30ml (2 tbsp) hot water
topping:
100g icing sugar
15ml (1 tbsp) water
25g almonds
25g glace cherries
15ml (1 tbsp) water
25g almonds
25g glace cherries
1 Cream the sugar and margarine until light and
fluffy.
2 Beat in the eggs one at a time.
3 Sift the flour and fold into the mixture.
4 Dissolve the coffee in the hot water and fold into
3 Sift the flour and fold into the mixture.
4 Dissolve the coffee in the hot water and fold into
the mixture, together with the vanilla essence.
5 Spoon into a greased and lined 8” (21cm x
9.5cm) deep cake dish.
6 Cook using Express Cook EC-7 “Cake”.
7 Leave to stand for 10 minutes.
8 Mix the icing sugar and water to make a
7 Leave to stand for 10 minutes.
8 Mix the icing sugar and water to make a
smooth paste.
Drizzle over the cake and sprinkle with the
almonds and cherries.
Keep refrigerated.
Drizzle over the cake and sprinkle with the
almonds and cherries.
Keep refrigerated.
DOUBLE CHOC-CHIP CAKE
Serves 4 - 6 (700g)
150g caster sugar
150g margarine
3 eggs (medium)
150g self raising flour
50g cocoa powder
100g chocolate drops
150g caster sugar
150g margarine
3 eggs (medium)
150g self raising flour
50g cocoa powder
100g chocolate drops
1 Cream the sugar and margarine until light and
fluffy.
2 Beat in the eggs one at a time.
3 Sift the flour and cocoa powder then fold into
3 Sift the flour and cocoa powder then fold into
the mixture.
4 Add chocolate drops and stir well.
5 Spoon into a greased and lined 8” (21cm x
5 Spoon into a greased and lined 8” (21cm x
9.5cm) deep cake dish.
6 Cook using Express Cook EC-7 “Cake”.
Leave to stand for 10 minutes.
R26STM_Part2.qxd 21/12/05 2:54 PM Page 7
Click on the first or last page to see other R-26STM (serv.man15) service manuals if exist.