Sunday, February 13, 2011

Microwave Yellow Cake

So I saw this recipe for microwaved chocolate cake floating around the internet, and didn't think much of it. Until last night, when I wanted cake. Had a passionate craving for something chocolaty and delicious. Everything thing I found was just too much work for 11 o'clock at night. Cake flour, self rising flour, 3 tablespoons of egg whites.... Way too complicated. I eventually stumbled upon one that seemed fairly simple and tried it out.

Not the best cake I've ever had, but not horrendous. I mean if you really needed a single serving cake in a pinch, it was better then running out to the store for one of those prepackaged micro cakes that are advertised on TV as being a secretive, guilty moment dessert.

The texture wasn't anything to brag about-- dense, dry, slightly chewy. But cakey. And that's what counts. Lots of Google searching proved hard to find anything besides chocolate, until I found a yellow cake version that seemed like it might be even better.

Yellow Cake

6 T Flour
4 T Granulated Sugar
1/8 tsp Baking POWDER
3 T Milk
3 T Vegetable oil
1 Egg
1/4 tsp Vanilla

Chocolate Cake

4 T Flour
4 T Sugar
2 T Cocoa Powder
1/8 tsp Baking Powder
3 T Milk
3 T Vegetable oil
1 Egg
1/4 tsp Vanilla

Equipment: large coffee mug, fork

In your mug, combine flour, sugar and baking powder (cocoa if making chocolate version) and whisk together with fork until fully combined.

Add wet ingredients and stir vigorously until smooth and all dry ingredients are incorporated. Make sure to scrape sides and bottom as flour like to hide there, and will end up as a powdery pocket in your finished cake.

Microwave for 2 1/2 minutes. Now, I'm sure we don't have to go over how "microwaving times may vary". I have an 1100 watt microwave, and after a few of these mug cakes, 2 minutes 30 seconds is just right for me.

During cooking, the cake will rise over the rim of the cup, but don't be alarmed, it'll deflate a bit once you stop the microwave. If you happen to add too much baking powder, it might overflow over the sides.... like I did the last time. Just put a plate underneath and keep going.

Cup and cake are going to be very hot! Be careful, and let it cool slightly. You can eat it right out of the mug or turn it onto a plate. I served up the vanilla version with some frozen mixed berries that I nuked with a little bit of water and a teaspoon of sugar.

I was definitely impressed with the yellow cake. Much better that my first chocolate attempt. It had a finer crumb and was light and airy; none of that gummy chewiness.

This is a perfect late night indulgence, and a fun trick to impress your friends. If this recipe has you in the mood for even more microwave fun, I suggest checking out Is it a Good Idea to Microwave This?

1 comment:

MegSmith @ Cooking.In.College said...

Cake that you can microwave!!!! That is awesome and that berry sauce looks so delicious.

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