Microwave Chocolate Sponge Cake

by Tarla Dalal

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This basic microwave sponge recipe can be used to make many iced cakes and gateaux or even enjoyed on its own. The cake may appear to be a little moist and sticky on the surface even after it has been cooked for the time specified, but it is actually cooked. Allow the cake to rest, covered for at least 10 minutes after removing it from the microwave, as the steam trapped within will continue to cook the cake.

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Preparation Time: 10 mins
Cooking Time: 5 mins
Makes 1 cake
Show me for cake

Ingredients

For The Microwave Sponge Cake
1/2 cup plain flour (maida)
1/4 tsp baking soda
2 tbsp sour curds (khatta dahi)
1 tbsp cocoa powder
1/3 cup powdered sugar
1/2 tsp vanilla essence
1/4 cup melted butter

Method
For the microwave sponge cake

Mix together the curds and soda bi-carb in a bowl and keep aside.
Sieve the flour and cocoa powder. Keep aside.
Heat ¼ cup of water in a microwave safe bowl on high for 1 minute, add the melted butter and sugar and mix well.
Add the flour mixture, curds and vanilla essence and mix lightly to make a smooth batter.
Spoon the mixture into a 100 mm. (4") diameter greased, microwave on high for 4 minutes.
Remove form the microwave and allow the cake to stand for approx. 10 minutes. Unmould and use as required.

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