I first found a microwave cake recipe on http://www.netmums.com/family-food/recipes/a-z-of-family-recipes/microwave-mug-cake The amount seemed too much for any mugs I used so I used a wide based pyrex.
Not the same as a baked cake,but so so quick - and minimal washing up!
Since the first attempt. I had adapted and changed the recipe. So here is my latest version as used today:
For the cake:
- 4 tbsp self raising
- 4 tbsp sugar
- 2 fresh eggs from the eglu
- 3 tbsp oil
- some lemon zest
- lemon juice from half a lemon
- icing sugar
- lemon juice
- hundreds and thousands
1. I used a small square pyrex dish, placed all the ingredients inside and stir until no lumps of flour! No greasing or lining required.
2. I shoved it in the microwave for 4 minutes.
3. During the long 4 minutes I stirred the lemon juice and sugar together, and in another bowl mixed some icing sugar into the butter to make butter cream. No exact measures as I make it up as I go - sorry! Rule of thumb keep going until it is like breadcrumbs, then add a splash of water to make the creamy consistency.
4. Once the cake goes poppity ping,check the cake is cooked by placing a skewer through it - it should come out clean. If not, pop it in for another 30 secs.
5. When you take it out, pour over the lemon and sugar mixture so it can soak in.
6. Cut into squares and place on a rack to cool.
7. Once cool, spread with the buttercream and shatter some sprinkles on top.
Start to finish 17 minutes.
Things I have noticed is use your baking instinct. We all know what a cake batter will look like. In some cases at the adding oil stage the mix is there, other days it needs milk adding to it, or more oil. It is very flexible so have fun and adapt and experiment.