It’s been a very hot summer and I quickly ran through my repertoire of desserts that didn’t require turning the oven on. So one day, out of curiosity, I asked Google if it was possible to bake a cake in the microwave. Turns out it is, and a very fine cake, too. Check out THIS RECIPE by susudup at Australia’s Best Recipes. I’ve already made both the vanilla recipe (served with CoolWhip and strawberries) and the chocolate version (cut in two layers and filled and covered with chocolate frosting). This one is definitely going in my permanent recipe file.
Do use the recommended paper towel lining. It makes it really easy to remove the cake from the pan once cooked. Do NOT remove the paper towel until the cake is quite cool. It will then pull away easily.
This took much longer to cook in my old and slow microwave but I kept putting it back in for a minute or so and checking the top. As the directions say, it’s done when it looks slightly wet on top.
When I made the chocolate version, I used three tablespoons of cocoa instead of two and left out the coffee.
For those of us still baking in Imperial, 150 ml equals 2/3 cup, 150 grams of sugar is ¾ cup, and 5 ml is one teaspoon.