link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: INSTANT EGGLESS CHOCOLATE CAKE IN A MICROWAVE

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Tuesday, August 2, 2005


Cake is something I have always striven to make and has failed me many times, making an eggless cake is quite tricky and it has happened that although I used the right consistency my cake still turned out to be a flop, so I ended up buying the Instant Cake mix from the market whenever I felt like having a homemade cake, but here is this recipe which always turns out successful for me. It is a simple recipe, no need to buy milkmaid or thumsup/goldspot etc to add into the batter. Most of the ingredients or rather all of the ingredients are available at home. Please do try this recipe.

Use the same cup or bowl for all the measurements
Maida or Self Raising flour (if available) – 11/2 cups
Chocolate powder / Cocoa Powder – 1 tbsp
Vanilla Powder – 1 tsp or Vanilla Essence – 1 tsp
Powdered Sugar – 1 cup
Baking Soda – 1 tbsp
Milk – 1 Cup
Oil – 3 tbsps (Any ordinary cooking oil can be used)
Little Maragarine or Butter for greasing the glass container

In a big bowl put 11/2 cups of the self raising flour. In the market you get self raising flour, that is better than using Maida as the cake will be porous and fluffy using this flour, but if it is not available you can always use Maida.

Add the Cocoa powder, Mix well, to ensure that there are no lumps in the powder. Add the Baking soda, Vanilla powder or essence and the powdered sugar (The sugar can be powdered in a mixie or you can also use a cup of Castor sugar or powdered sugar which is readily available in the market) Mix well. Now take the 3 tbsps oil and mix it with 1 cup of milk and add this to the mixed powders. Mix well. Ensure that there are no lumps. It should be a uniform mixture. It will become like a batter. Remember use the same bowl or cup for all the measurements else the recipe won’t work. Don’t mix the cake batter too much else the cake will become hard, just a light mix till it comes to the batter consistency is okay.

Now take a round/ square/ oval glass container in which you can bake the cake. Grease this container well. Pour the batter into this container and keep on high for 5-7 minutes.

Set the timer for 5 minutes and check if done, if not you can keep it for another 2 minutes. This is the best part of using a microwave, as u can always open and keep checking. Put a knife into the cake and check….If the knife comes out clean, the cake is done, but if it comes out sticky you need to cook it for some more time.

Once the cake is done. Remove it from the microwave oven and allow it to cool and then cut it into pieces and serve.

This cake can never fail. It’s a sure shot cake and can be made in 7 minutes. It’s the quickest dessert to make.

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