Microwave cakes (from Carol Deacon's book "Party cakes for children")

Microwave cakes

These mav not have exactly the same texture or appearance as the real thing but the advantage is that they only take four minutes to cook. They look a lot paler than a cooked in a traditional oven bui after they've been covered with lashings of buttercream, they'll disappear in a very traditional manner! The amounts given are for an 18 cm (7 in) round microwave cake pan or a I litre heatproof pudding bowl. Never use a metal cake tin in a microwave.

Microwave vanilla cake:

l2O g (4 oz) butter
120 g (4 oz) caster sugar
2 large eggs
1 tsp vanilla essence
120 g (4 oz) self-raising flour  
0,5 tsp baking powder

Method:

1) Grease and place a greaseproof paper disk on the base of the cake pan or bowl.
2) Cream the butter and sugar together.
3) Beat in the eggs and vanilla essence.
4) Stir in the flour and baking powder.
5) Spoon the mixture into the prepared pan and cook on full power for 4 minutes. Stand for ten minutes before turning out.

Microwave chocolate cake: 

120 g (4 oz) butter
120 g (4 oz) caster sugar
2 large eggs
30 g (1 oz) cocoa powder
90 g (3 oz) self-raising flour
1 tsp baking powder.

Method:

1) Follow steps 1 - 3 as for the vanilla cake above (omitting the vanilla essence in step 3).
2) Stir in coca flour and baking powder.
3) Cook on full power for four minutes. Leave to stand for ten minutes before turning out.

More details you can find in
Carol Deacon's book "Party cakes for children"
or on the website  http://www.caroldeaconcakes.com/

* This material is presented for information and educational purposes.