Recipes for Rangemate, a cake pan specially designed for microwave ovens
STRAWBERRY CAKE
Just 4 minutes in the microwave!
Let's prepare a basic sponge cake
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BASIC SPONGE CAKE (Yields one 16cm (6.3 in.) cake in diameter) |
1. Melt margarine in a heat-resistant, microwave-safe container for 40-50 seconds in the microwave.
2. Combine flour and baking powder. Sift the ingredients 2-3 times from high above the bowl so that air is sufficiently integrated into the flour mixture.
3. Beat eggs in a stainless steel bowl using an electric mixer for 1 minute.
4. Add granulated sugar. In a separate, larger bowl, add hot water. Float the bowl containing the ingredients in the hot water. Beat the mixture until a layer of white foam has formed and the mixture has tripled in volume. Remove the bowl from floating on the hot water bath. Continue to beat further until the bowl has cooled.
5. Add the milk and margarine to the flour mixture. Beat well using a regular eggbeater.
6. Cut out a cooking sheet (wax paper) in the shape of the Rangemate microwave cake pan. Place the cooking sheet on the bottom of the Rangemate with the smooth side facing up. Pour the flour mixture into the Rangemate.
7. The cake batter will come to be about 3.5cm (1.4 in.) high inside the pan. A good sponge cake depends on how well the eggs are beaten and how much volume is attained. If the flour mixture reaches a height of 3.5cm (1.4 in.), the eggs have been beaten well. Using both hands, drop the Rangemate from a height of about 10cm (4 in.) on to the counter a couple of times to let any excess air escape.
8. Cover the pan with a microwave-safe lid. Heat for 3 and a half minutes in the microwave. Remove the cake from the microwave even if part of the surface of the cake is still soft and moist. As long as the bottom of the cake is not moist, the cake is ready.
9.
Invert the pan onto a cutting board, removing the cake from the pan right away.
Remove cooking
sheet and cool in a well-ventilated place. Garnish when completely cooled.
STRAWBERRY CAKE
Ingredients
Basic sponge cake 1
Strawberries 300 g (10.5 ounces)
Whipping cream 300 cc
Cointreau 2 tablespoons
Sugar 4 tablespoons
Mint leaves
1. Bake sponge cake as instructed above. Slice the cake horizontally into three equal parts after having cooled completely.
2. Put whipping cream in a large bowl. In another larger bowl, add ice water. Place bowl with whipping cream into the ice water bath, beating well. Add sugar and Cointreau. Beat until peaks have formed in about 70% of the mixture.
3. Put the strawberries for decoration on a separate dish. Cut the remaining strawberries into three pieces each.
4. Spread whipped cream over the sponge cake sections. Place strawberries evenly over the cake sections. Stack the three cake sections one on top of another.
5. Spread whipped cream evenly over all sides of the cake. Garnish cake with strawberries and mint leaves.
Note:
Dry cooking utensils thoroughly.
Use stainless steel bowls.
The key to successful baking in the microwave
lies in mixing the flour with the eggs as
well as possible.
Madrane
Just 1.5 minutes in a microwave!
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Ingredients (Yield: 24 Madeleines) |
1. Combine flour, baking powder and salt using a sifter.
2. Put margarine in a microwave-safe container and heat in the microwave for 1.5 minutes.
3. Beat eggs in a stainless steel double boiler. Add granulated sugar. Beat over hot water using an eggbeater until the mixture turns white.
4. Add eggs to the flour mixture. Add milk and margarine, mixing well. Margarine tends to settle to the bottom, so make sure to mix well from bottom up.
5. Put 1/2 a tablespoonful of dough into each madeleine tray. Bake in the microwave for 1.5 minutes. Remove from the pan right away and transfer to a cutting board to cool.
Key Points
šDo not over fill each madeleine tray with batter. The madeleines will turn out nicer if less batter, rather than more batter, is used.
šThis madeleine tray is designed specifically for use with microwave ovens. You don't have to grease or powder it. All you have to do is beat the eggs thoroughly and the madeleines will bake nicely.
šIf you do not mix the batter thoroughly or
beat the eggs well enough over hot water,
the madeleines will end up with holes caused
by air bubbles and will not turn out well.