To test a recipe and get the desired the result is very rewarding. This was one of those 4 minute moments.
My microwave is 1200W. Your microwave may differ in wattage and effect your cooking time. Please check after 4 minutes and if it’s not ready, please bake in 2 minute sessions. Over cooking the cake may result in a dry cake…. Less is more!
250 ml All-purpose flour
220ml Castor sugar
60ml Unsweetened cocoa powder
10ml Baking powder
3 Eggs, separated
125ml Hot water
5ml Vanilla essence
Grease a silicone cake mould.
Sift the flour, baking powder and salt together.
In another bowl, add the sugar and egg yolks. Beat the mixture till it turns white. Add the vanilla essence.
In a jug, add the hot water, oil and cocoa powder. Mix well.
In a separate bowl, whip the egg whites till stiff.
By hand, mix the flour into the sugar mixture, and add the cocoa. Blend well.
Add half the stiff egg whites. The egg white will deflate a little, that’s ok. Gently fold the balance into the mixture.
Pour into the cake mould.
Put into the microwave and cook for 4 minutes. You’ll know when the cake is done when you feel it and it’s spongy under your finger. If it’s not ready, microwave in sessions of 2 minutes, till it’s cooked.
Remove and leave to cool. Remove from the mould and decorate with butter icing.