microwave cake

microwave cake

Microwave cake is the kind of recipe that is overdone. Like cupcakes or cake pops! The same five microwave cakes are copied and pasted all over the internet. I should know, I tried all of them and they were all not-cake. That is what I have come to be expect from microwave cake.

But this one is different, I swear. It’s like REAL CAKE. But in 5 minutes! And tiny!

 

I saw Matt Preston on Masterchef AU (♡♡♡) making this deliciousness late one night. But he was using passionfruit pulp instead of liquid, self rising flour instead of regular, and everything was in grams. So I messed around until I got it just right.

microwave cake ingredients

Ingredients:

  • 1/4 cup melted butter (50g)
  • 1/4 cup white sugar (50g)
  • 1/2 cup AP flour (50g)
  • 1/2 teaspoon baking powder
  • 2 tablespoons milk
  • 1 egg

microwave cake batter

Method:

  1. Melt the butter in a medium sized bowl and add the sugar. Whisk until combined.
  2. Add in everything else and whisk fast and furious until the batter is smooth and creamy.
  3. Grease two ramekins and divide the mix between them.
  4. Cover the ramekins with little squares of plastic wrap, leaving an unsealed spot on the side for steam to escape.
  5. Microwave for 50-60 seconds – this part requires a little trial and error, but 60 seconds is always safe. 😀
  6. Remove the plastic wrap, invert on a plate and eat!

microwave cake

 

ta-daaaaaa! Tastes like sugar cookies and victory.

 

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