This is really the simplest cake I have ever made. It is eggless, has just 5 spoons of oil, takes less than 10 minutes from flour to baked product and can me made in a basic microwave oven. The best part is that the people who eat it will “assume” that you toiled for hours to get this cake ready.
I have made this many times in the past and the result has always been “Wow!” I’d been pushing Srivalli to announce cakes for her MEC and finally she did. I think I was drowning in that thing called work and I’d managed to come up for a gasp of air before the sheer force took me in once again and there – I saw the announcement. I thought I was going to miss the bus yet again and then I caught her online and pleaded with her to extend the deadline. And she did.
So without making her wait any further, let me post the recipe for this microwave cake that is definitely a keeper.
1 1/2 cups Flour
3 tbsp Cocoa Powder
1 tsp Baking Soda
1 cup Powdered Sugar
5 tbsp Oil
1 tsp Vanilla Essence
1 tbsp White Vinegar
1 cup Milk
Sift the dry ingredients together. Add the liquid ingredients. Blend well. Pour into a greased 8 inch microwave safe bowl and microwave on high for 5-7 minutes. Allow to stand for 10 minutes.
Your cake is ready. While baking, you could top it with some cashews and brown sugar, coconut and sugar... or just about anything you like.
Chocolate cakes work best in pureplay MW ovens as they don't need to brown on top. A vanilla cake bakes just as well, but the top remains whitish brown. And when one doesn't frost the cake, it looks a little odd. Another thing to note while baking a cake in a MW is to never flour the pan after greasing. The rationale is that the flour-fat mixture actually gets cooked!