Chocolate & Vanilla Cake
Preheat Halogen Oven to 180 deg C
7 oz Utterly butterly
7 oz Caster Sugar
7 oz SR Flour
3 TBSP cocoa powder ( mixed in warm water to make runny paste)
3-4 Eggs (weigh eggs so they are same weight as dry ingredients, 7oz)
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“Using same ingrediants as above but changing cocoa powder for 2tbsp vanilla essence/flavouring.”
Don’t understand this. Am I making two cakes? 14 oz flour/sugar etc? 6 to 8 eggs? EACH??? Cooking them separately for an hour each? This doesn’t seem to be a good use of power or my time. Usually for this type of cake you make the mix, half it and add the two flavours to each of the two halves. But if it is cooked in two tins, the main oven would be better, surely.
Also the picture shows a dinky little cupcake so has anyone test cooked this?
COME ON. Please give us recipes which are suitable specifically for HALOGEN ovens, not saucepans (see my previous comments re the vegetable soup) or main ovens.
i am working at office, that it is busy. in the morning I need a breakfast quickly. i decide to buy ovens which it is comportable.