Thursday 9th May 2013
I've also started mixing it in a (high-sided) cereal bowl with a rounded bottom - it makes it much easier to ensure you don't leave any caked dry mix in the bottom corners, as can happen when mixing it in a mug.
The third change I've made is to mix the sugar and cocoa powder first, before adding the flour. The sharp edges of the granulated sugar break up the clots of cocoa powder, so a sieve becomes unnecessary.
My record to date is 6 minutes 56 seconds from thinking about cake to hearing the microwave's ping as it finishes the two minute cooking time.
|I just laid the baking parchment over the top of the bowl - the weight of the mixture sank the paper into the bowl|
|And here it is turned out onto a plate.|
Sunday 17th February 2013 (My first attempt at this)
|Not a great pic, I'll be the first to admit. But the cake was quick and tasty.|
4 dessertspoons self raising flour (approx. 40g)
4 dessertspoons sugar (approx. 50g)
1 heaped teaspoon cocoa powder (5g)
4 dessertspoons vegetable oil (approx. 20g)
6 dessertspoons water (60g)
Mix the dry ingredients together (I'll admit to sieving the cocoa, since it clumps easily, but the flour should be fine).
Add the oil and water and mix together first with a spoon, then a fork. Make sure you scrape up all the dry ingredients.
Pour the mixture into your prepared mug and microwave for 2 to 2 and a half minutes on full power (800W in my case). Check with a skewer to see if it is done.
This works out at 525 calories - for approximately 150g of cake = 175 calories for each portion of 50g.
Children should be able to make this from start to finish - since the mug handle should remain cool, the child can place the mug in and out of the microwave quite safely.