Versatile Microwave Cake

INGREDIENTS

Makes 1 medium-size cake

Preparation time: 7 minutes
Baking time: 6-7 minutes

CAKE
2 extra-large eggs
250 ml (1 c) sugar
15 ml (1 T) mayonnaise
500 ml (2 c) cake flour
10 ml (2 t) baking powder
pinch of salt
5 ml (1 t) vanilla essence
250 ml (1 c) boiling water
1 can (115 g) granadilla pulp

ICING
100 g white chocolate, broken into squares
25 ml (5 t) granadilla pulp

METHOD

Line the bottom of a microwave-proof ring with paper towels.

CAKE
Whisk the eggs, sugar and mayonnaise. Sift together the dry ingredients and stir into the egg mixture with the vanilla essence.

Add the boiling water and granadilla pulp and mix well. Turn the batter into the prepared container.

Place on an inverted saucer or microwave stand and microwave on 100 per cent power (high) for 6-7 minutes or until the cake just begins to shrink from the side of the container and is springy to the touch.

Leave the cake to cool in the container then turn it out onto a cake platter.

ICING
Melt the chocolate in the microwave oven and stir in the granadilla pulp. Spoon the mixture over the cake.

VARIATION: MOCHA CAKE
Substitute 20 ml (4 t) coffee powder for the granadilla pulp in the cake.

Omit the granadilla pulp in the icing and add 25 ml (5 t) plain yoghurt and 1 ml (¼ t) coffee powder. Or decorate the cake with caramel condensed milk.

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