Mum’s Microwave Cake

Ingredients

• eggs (Weigh in the shell first; use the same weight as the flour, sugar, and butter.)
• self-raising flour (Use the same weight as the eggs, sugar, and butter. Alternatively, use plain flour with 5 g baking powder per 100 g flour.)
• sugar (Use the same weight as the eggs, flour, and butter.)
• butter (Use the same weight as the eggs, flour, and sugar.)
• 1 tsp vanilla extract
• 2 tbsp jam or golden syrup (Top the batter with either jam or golden syrup; the source gives this as a couple of tablespoons.)
• plain flour (Alternative to self-raising flour; use the same weight as the eggs, sugar, and butter.)
• baking powder (For the plain-flour alternative: 5 g per 100 g flour.)
• instant custard (Prepare while the cake stands; the source suggests Bird’s instant custard but gives no amount or preparation directions.)

Steps

1. 1

   Weigh the eggs in their shells first. Measure equal weights of flour, sugar, and butter. If using plain flour instead of self-raising flour, include baking powder at 5 g per 100 g flour.

2. 2

   Put the eggs, flour, sugar, butter, and vanilla extract in a bowl. Mix until smooth; the source notes there is no need to cream the butter and sugar separately.

3. 3

   Top the batter with a couple of tablespoons of jam or golden syrup.

4. 4

   Microwave for 2 minutes 30 seconds to start. Watch the cake as it cooks, then continue in 30-second bursts until the batter stops growing and is cooked, with the top still slightly shiny.

5. 5

   Leave the cake to stand for 5 minutes. While it stands, prepare instant custard if serving it for the suggested nostalgic experience.

Notes

The recipe uses equal weights for eggs, flour, sugar, and butter, but the source does not specify a batch weight or serving yield. Custard preparation details are not provided.

Nutrition per serving

• dessert
• cake
• microwave
• quick
• British
• vegetarian