Cooking Sponge Cake In The Microwave: Quick And Easy

When preparing desserts, those recipes that are, in addition to delicious, quick and easy to make, are always preferred. Cooking sponge cake in the microwave is the ideal option for those who want a delicious dessert, but cannot spend two hours in the kitchen.

Believe it or not, the microwave is one of the few appliances that can be used for other tasks, beyond heating and reheating food, thus allowing the preparation of simple meals. This home appliance is capable of providing constant high temperatures that can be used for closed preparations. It is also perfect for those preparations in which the food should not be stirred or put on the fire for hours to cook.

What should be taken into account when cooking a sponge cake in the microwave?

Here are some simple tips for cooking a cake in the microwave.

Microwave preparation

Before making any recipe in the microwave, it is important to carry out a previous preparation to promote the best cooking and finishing of the food:

• First, clean the microwave.
• Determine the capacities of time, power and space.
• Lastly, choose the materials to be used. Preferably we will opt for those utensils that are intended for microwaves, such as glass lunch boxes, absorbent paper, transparent film and cooking bags.

Selection of ingredients

There are a huge number of preparations and ingredients available. However, when it comes to making a dessert such as a sponge cake in the microwave, it is important to use those foods and ingredients with certain characteristics:

• They should cook in less than five minutes.
• They must have the ability to fluff up.
• They should be low in calories, to promote health.

How to cook a cake in the microwave

To cook an excellent and delicious sponge cake in the microwave, you just need to have the right ingredients and utensils.

Ingredients

• 1 tablespoon of pure cocoa or fondant chocolate to melt (30 g)
• ½ tablespoon of butter at room temperature (10 g)
• 2 whole eggs
• 2 tablespoons of warm milk (30 ml)
• 3 tablespoons of all-purpose or self-rising wheat flour (45 g)
• 1 pinch of baking powder

Utensils

• 2 containers suitable for microwave cooking
• 1 scissors
• 1 scale

Preparation mode

• First, we will prepare the chocolate or pure cocoa. With the help of a spoon or the scale we will take the 30 grams that are needed.

• Then it must be melted in the microwave for 40 seconds, in one of the containers suitable for cooking.
• Next we will add the butter to the chocolate and stir until we get a homogeneous mixture.
• Then we will add the whole eggs and the milk to the previous mixture, keeping the movement constant so as not to affect the consistency.
• In the remaining container we will sift the wheat flour together with the sugar and the baking powder.
• We will mix them with a teaspoon and then incorporate them into the chocolate mixture. We will stir gently to integrate all the ingredients.
• Then, and with the help of the scissors, we will open three holes in the base of each glass for cooking: this will help the circulation of air and steam inside and outside it. This way we will get our sponge cake in the microwave to be fluffy.
• Finally, we will distribute the dessert mixture in equal quantities, up to half of each glass to obtain cakes of the same size. They must be able to grow without the risk of spilling due to not having enough space.

The moment of cooking

Before cooking the cake in the microwave,  we must  place a napkin on the plate. In addition to preventing the cake from getting dirty, it will also help the cake to puff up and rise quickly.

• Next, we will select the maximum microwave power with which the cakes will be cooked.
• The time will not exceed a minute and a half or two, at medium power; then we will remove the glasses from the appliance and place them in a warm place.
• Afterwards,  we will turn them over, without unmolding them, and let them rest for three minutes. This technique is recommended to allow the retention of heat within the glass and the cake. In this way we promote the cooking of the same with the residual heat, even after having removed it from its source. Another advantage of the technique for this type of recipe is to avoid overcooking it.

• Finally, after having allowed them to rest for the necessary time, we will unmold the small cakes from their glass. In this way we will have finished preparing our delicious chocolate dessert.

In addition to enjoying the soft and fluffy texture that so characterizes the cake, we will also have prepared them quickly and efficiently.