Mum’s Microwave Cake

Ingredients

• eggs (Weigh in the shell; 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 (A couple of tablespoons; choose jam or golden syrup.)
• instant custard (Birds instant custard, whipped up for serving; amount not specified.)

Steps

1. 1

   Weigh the eggs in their shells. Use that weight as the measure for each of the flour, sugar, and butter.

2. 2

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

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. Continue in 30-second bursts until the batter stops growing and the top is just slightly shiny and the cake is cooked. Keep an eye on it while it cooks.

5. 5

   Leave the cake to stand for 5 minutes. While it stands, whip up instant custard to serve alongside.

Notes

The recipe gives no egg weight, so the equal-weight quantities for eggs, flour, sugar, and butter depend on the eggs used. For the plain-flour alternative, add 5 g baking powder per 100 g flour. Microwave wattage and serving yield are not specified; cooking time may vary.

Nutrition per serving

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