MICROWAVE BASIC SPONGE CAKE
1/2 cup oil
1/2 cup sugar
1 cup flour/maida
pinch of salt
1 teaspoon baking powder
2 eggs
4 tablespoons milk
1 teaspoon vanilla essence
Sieve flour and baking powder together and keep aside. Beat oil, sugar, eggs and milk well for 5 minutes. Add flour and baking powder. Mix just until well combined and then add essence. Blend again and pour the mixture into a large microwave safe bowl. Microwave for 3 minutes. Let it cool, cut into wedges and serve or use in trifle or as a cake to decorate.
Tip: Make sure that the batter for the cake is in a semi-liquid form, more like dropping consistency that would be perfect for the cake.
Recipe and photo: Gillian Vermeulen
