Monday, March 31, 2014

Microwave (Rainbow) Vanilla Mug Cake

Want a fast and convenient way of cake-making that yields soft and fluffy cake texture similar to one baked from the oven?

Try a microwave mug cake! It is definitely a quick solution for last minute prep or sudden cake craving.
Have a little more time to spare? Add some fun with a touch of colours…

Microwave Rainbow Vanilla Mug Cake

I am submitting this Microwave Rainbow Vanilla Mug Cake to the Aspiring Bakers #40: Rainbow and Ombre Party! (March 2014) hosted by Cynthia of The Baking Biatch.

Microwave (Rainbow) Vanilla Mug Cake
The Dream Baker's Creation

Ingredients Required

4 tablespoons cake flour (or all-purpose flour)
2 tablespoons granulated sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons milk (I used 2% reduced fat)
1 1/3 tablespoons canola oil
Edible food colourings

Bakeware Used

8-ounce microwave-safe mug (minimum 5.5-ounce)

Preparation Steps
  1. In a bowl, add flour, sugar, baking powder and salt. Using a fork, whisk to combine dry ingredients evenly.
  2. Stir in milk and oil and mix until batter becomes smooth without lumps of flour. 
  3. In a small separate bowl, scoop one tablespoon of prepared batter and add a small drop of food colouring (in the order of rainbow colours, beginning with purple and ending with red).
  4. Spoon coloured batter into a lightly greased microwave-safe mug to form an even layer.
  5. Repeat Steps 3 and 4 until batter is finished. The prepared batter should make up 6 tablespoonful.
  6. Microwave on high for 90 seconds. To check if cake is done, insert toothpick and see if it comes out clean. If cake is not done, microwave at additional 15-second block.
  7. Set mug to cool for about 5 minutes before serving. 
  8. To serve, top with choice of ice cream or any toppings as desired.

The Dream Baker's Note
  1. The batter recipe makes a basic vanilla mug cake. The preparation of the batter in a bowl can be skipped and the ingredients can be mixed directly in the greased mug if not making the rainbow version.
  2. When layering each coloured batter in the mug, rotate the mug as you slowly drop the batter into the mug with a small spoon to help achieve an even spread.
  3. Select an appropriate mug size where the batter level should be filled no more than halfway through the height of the mug to prevent the cake from overflowing.
  4. I have tried two separate versions, one using all-purpose flour and the other using cake flour and there were no significant difference to the texture of the cake.
  5. For a vegan version, substitute milk with water. Although the surface of the cake appeared drier than the one made with milk, the overall texture of the cake was not quite affected.

The basic vanilla mug cake version topped with chocolate gelato.
I am using a microwave-safe glass to get a better view of the cake. This is a 5.5-ounce glass and I was lucky that the cake had risen just to the rim of the glass when it was done without overflowing. ^_^

A view of the coloured batter layered in the glass.
For the rainbow version, I used a larger (8-ounce) glass.

I turned out the cake from the glass for the purpose of sharing the cake's view.

A larger glass means more room for a bigger scoop of ice-cream! ^_^

Dare to dream.
The Dream Baker

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