Everything is mixed in 1 mug (~300ml) with a fork.
This is my very own recipe, as requested by some pals! If done right, it's light & spongy like Chinese steamed cake. If you do try it out, I'd love to hear how it went! Okay, this isn't a very fancy type of cake - it's more for kids in college or for folks who only have a small pantry kitchen with no special cake mixers or equipment or ovens but still wish to "bake". Of course, one must moderate expectations, but this is really not bad :-)
Prep Time: a few minutes
Tools: mug, fork, 1 Tbsp + ¼ tsp, cookware
(www.wikihow.com/Test-if-a-Dish-Is-Microwave-Safe)
Info: Cost: ~$1.20; kcal: ~730; makes ~ 4 portions.
Makes: 3 mugs or 4 ramekins of cake
Recipe serves 4, microwaved in Pyrex 230ml ramekins.
Dry ingredients
2 Tbsp cake flour (can also use plain flour)
3 pkt Milo
3-in-1
¼ tsp bicarbonate of soda
Wet ingredients
1 egg
3 Tbsp hot water
1 - 2 Tbsp oil (grapeseed or corn are best - no smell. 1 Tbsp: dryer, 2 Tbsp: more moist)
Method
In a big
microwave-safe mug, mix
dry stuff with a fork (if bicarb. of soda is lumpy, rub between fingers & sprinkle it). Add wet stuff one by one, stirring then beating smooth with fork between additions. Spoon / pour into 2 more microwave-safe mugs or other cookware.
Cookware should be less than half filled. Actually, it's better to fill up to
1/3 level only.
Place kitchen paper on oven glass tray (to catch any overflow). Place mugs uncovered in the oven.
Microwave on High for 2mins 20sec (for 800w oven; reduce for higher wattage) &
stand 2 mins (ie, keep oven door closed while cakes continue cooking on their own steam). Serve straight in mugs or loosen & tip out onto plate. (Single container: cake tends not to rise unevenly & collapses). For some odd reason, cake un-moulds best from microwave-safe plastic).
To serve: Serve in mug or run a knife around the side & tip out onto a plate. Optional: frost / glaze / dust with icing; add whipped cream, choc sauce & vanilla ice-cream.
Simple choc sauce: Microwave a bit of cream & chocolate chips in a teacup & for 20sec; stir till smooth.
Mug was only 1/2 full of batter (the rest went in the bowls) - see what happened!
COCOA version: (same recipe as this post: 5-minute-chocolate-cake-in-mug)
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In a mug, mix dry stuff with fork: 3 T cake flour, 3 T sugar, 1 or 2 T HERSHEY's cocoa, ¼ tsp bicarb. of soda. Add wet stuff one by one, mixing well between additions: 1 egg, 3 T milk, 2 T grapeseed or corn oil. Distribute into cookware & microwave as above.
If not using HERSHEY's cocoa (ie, using some other Dutch cocoa), stir in ¼ tsp vinegar LAST. Omit vinegar if
using Hershey's.
For a light sponge almost double in volume, omit vinegar.
Instead of 3T milk, put
1T milk + 2T natural set yogurt in a cup & stir till blended. Mix into cake batter LAST & microwave immediately.
Adjustments / Substitutions
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Flour: reduce by 1Tbsp for featherlight cake or add 1 Tbsp for firmer sponge.
Sugar: Adjust to taste, anywhere from 1 Tbsp - 4 Tbsp. Can use brown sugar instead.
Milk: Can substitute with water or juice or even melted ice-cream.
Oil: reduce by 1 Tbsp for healthier but dryer cake or add 1 Tbsp for moistness
Low-fat: Use 2 Tbsp applesauce instead of oil ($3.40 for 23.5oz
Seneca jar at NTUC), and water instead of milk. Texture is as soft & spongy, but feels more "sticky".
Black Forest: With a teaspoon, drizzle a little
sugar syrup (dissolve 1 Tbsp sugar in 1Tbsp hot water - microwave if needed. Cool & add a bit of kirsch or rum to taste). Top with whipped cream & tinned dark cherries.
Notes About Cookware:
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Using 1 big container: the best is my special Japanese microwave cake "tin" from OG featuring a domed, vented lid & patented raised base. Cake really comes out cleanly, beautiful shaped & easy to frost as advertised on box! Other containers just don't seem to work for single large cakes. Also, small plastic microwave-ware work best - they are light & cool to handle, plus the cakes come off cleanly without any greasing. Otherwise washing is much more icky (a good soaking & a rubber spatula really helps).
250ml/1C capacity bowls with lids.
Health concerns aside, I find that 4 of these small plastic microwave-reheatable bowls by Homeproud from NTUC are just right for my quantity of batter.
Below: Banana cake tipped out from Arcopal mug vs. disposable bowl. Despite looks, inside texture is about the same - mug-cooked one is a bit spongier but the other popped out cleanly leaving the plastic bowl free of residue - what's more, plastic is light & cool to handle, and can be dumped or re-used a few times. Greasing the mug makes little difference.
More bakeware tested, all without lining or greasing. The white fluted plastic microwave cups are $2 for 4; coloured silicone Bend 'n' Bake cases are $9 for 6. Remaining batter went into the Arcopal mug. As can be seen, residue stuck to all of them, but the cakes did pop out ok (had to use butter knife to loosen the edges first).
