* Put 4 tablespoons of plain flour, 4 tablespoons of sugar and 2 tablespoons of cocoa in a mug and mix thoroughly.
* Add 1 egg, and mix well.
* Add 3 tablespoons of milk and 3 tablespoons of oil – mix again until well combined.
* If desired, add chocolate chips and a splash of vanilla.
* Microwave the mug for 3 minutes at 1000 watts or 4 minutes at 700 watts (the cake will rise above the top of the mug but don’t panic!)
* Allow to cool, turn out onto a plate if you like.
* Apparently margarine tastes better than oil – but you have to add this before the egg and milk instead of after.
There are still roses blooming in Chesterfield.
and Seven Trent Water have come to mend the stop tap. To do so, they've dug a 4'deep hole.
Bright and sunny cemetery
Lovely morning.
DON'T click to enlarge.
The Poplar trees, as usual.
*Not DK, the other Kat
10 comments:
That recipe reminds me a little of a sponge cake recipe for microwave that my mother used to make. Nice portion, convenient for tea.
I only managed to eat half, though.
*laughs*
Yummy cake after all. I still don't understand the need for no leavening.
I used self-raising - perhaps that's why it was so stodgy.
Of course you knew we would click!
Does Poo Bear always hide like that?
Brought a smile to my sad and weary face this morning my friend.
Only when he's having a poo
By mixing well, micro bubbles are created in the dough. They expand dramatically with the microwaves and make the cake rise. And the heat generated by the waves seals them instantly by bonding flour and proteins together.
So self raising flour is not needed indeed.
Fascinating! Thanks for the technical know-how.
Courtesy of Hervé This, my favourite mad culinary scientist...
Mystery explained. I feel so much better! Thanks, Nat. :)
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