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  • Jun 27th 2019
  • 0 comment


  • 75g butter, melted and cooled, plus extra for greasing
  • 3 eggs
  • 250g caster sugar
  • 12/3 cup (250g) plain flour
  • 2 teaspoons baking powder
  • 150ml cold water
  • Fresh whipped cream, strawberries and passionfruit pulp to garnish


  1. Place butter into a Pyrex jug or bowl and place onto turntable. Select BAKING MENU /BAKE ASSIST /MELT BUTTER /50g on the Bake Assist Microwave Oven and press START. Follow oven prompts. Stir and set aside.
  2. Grease and line the base of a 22cm microwave and oven-safe cake tin with baking paper.
  3. Place eggs and sugar into the bowl of a KitchenAid Stand Mixer fitted with flat beater. Beat on speed 4 until light and creamy. Reduce speed to 2 and add cooled melted butter; mix well.
  4. Sift flour and baking powder together and fold through egg mixture followed by cold water. Spoon into prepared cake tin.
  5. Arrange LOW RACK onto turntable and place cake on top.
  6. Select BAKING MENU /CAKES /SPONGE CAKE and press START to begin cooking. At the end of the cooking time, allow cake to stand in tin for 5 minutes before turning out onto a wire rack to cool completely.
  7. Serve topped with whipped cream, sliced strawberries and passionfruit pulp.


This cake can be cooked using CONVECTION ONLY. Select CONVECTION /FORCED AIR 160C /60 minutes. You will need a 22cm oven proof cake tin.