30 Second Whole Orange Cake

[past94x]

I've made this recipe about 4 times, but when I made it again yesterday, it was rather heavy and a bit soggy.(Tasted lovely though)
 Now, maybe I didn't cook it long enough, but I wondered if, when people make this, do they use the reverse button? The recipe I printed off says to use it, but the printing was very feint and I wonder if, when I have made it previously, I hadn't noticed the "reverse" sign and had made it without pressing that button. Would that make a lighter cake? Does anyone use the reverse button when making cakes?

Not sure but I think this is the cake referred to - JD

http://www.recipecommunity.com.au/baking-sweet-recipes/30-second-whole-orange-cake/45622

[Cuilidh]

I'm not sure if my receipe is the same as yours, but I just zap everything and it always turns out perfectly.  My cake uses almond flour so it does tend to be a bit more dense and heavier than plain flour.

[past94x]

Do you use the reverse button when making this cake or any cake?

[Amy :-)]

past94x, I used the reverse button if there are ingredients in the cake that I want to stay chunky, like bits of fruit, chocolate or nuts. If I just want a smooth mixture, I usually give it a blast on speed 4-5 unless otherwise stated in the recipe. If I made this orange cake, I would not use the reverse button.

[past94x]

Thankyou. That's what I feel too.
Being a very new owner, I'm still at the stage where I am inclined to follow the recipe blindly. That's about to change.
Many thanks for your advice.

[cookie1]

I sometimes use the  with my cakes, especially if I don't want to over mix them. Reverse is essential if you have fruit, choc bits etc as Amy says.

[Amy :-)]

I sometimes use the  with my cakes, especially if I don't want to over mix them.

Good point cookie