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Microwave Sponge Cake

Microwave Sponge Cake (Egg-free, Stays Soft for 3 days)

My easy to make Microwave sponge cake bakes in under 8 minutes, is egg-free, and stays soft for 4 days! Celebrate anytime with this quick bake which has amazing flavor and texture.
5 from 3 votes
Prep: 10 minutes
Cook: 8 minutes
Total: 18 minutes
Servings 1 x 23 cm cake
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Ingredients

  • 6 Tablespoons butter softened
  • ½ cup sugar see note 1
  • ¼ cup plain yogurt see note 2
  • 1 cup full-fat milk
  • 1 ⅓ cups all-purpose flour OR cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract

Instructions

  • Use a whisk or handheld beater to cream the butter. Add the sugar and vanilla extract and beat until well incorporated.
  • Pour in the yogurt and mix to combine.
  • Sift in the flour and baking powder and mix until just combined.
  • Add the milk and use a whisk or handheld beater to beat for a minute.
  • Pour the mixture into a microwave-safe dish lined with parchment paper. Bake in the microwave for between 6 to 8 minutes or the high power setting.
  • Check if the cake is baked after 6 minutes by inserting a toothpick in the centre. The cake should be baked if the toothpick comes out clean.
  • If after 6 minutes the cake has not finished baking, continue to bake it until done.
  • Keep in mind that the cooking time is going to vary depending on your microwave and the container you are using.
  • After baking, allow the cake to cool in its container for 10 minutes. Then gently remove it from the container onto a plate. Cool completely before decorating with a frosting of your choice.

Frequently asked questions about the recipe

    Which cake pan can I use?

    • The container or pan used must be microwave safe. Keep in mind that the type of container used can affect the baking time and sometimes the texture of the cake. For example, I find that baking in a silicone container creates a denser bake compared to a glass container which creates a more fluffy texture.
    • Never use regular metal oven pans for any of your microwave baking.
    • Use only microwave-safe glass, silicone, plastic or ceramic containers.
    • It is preferable to use a rounded container for this cake as it cooks more evenly around the edges

    How do you know when the cake is baked?

    • Microwave cakes bake very quickly, here are a few guidelines to have an idea to when it has baked.
    • Check if the cake is baked by inserting a toothpick or thin metal skewer into the middle of the cake. If there is batter clinging to the toothpick, put the cake back into the microwave and bake at 1-minute increments until baked.
    • The cake will be firm to the touch and will pull away from the sides of the pan when baked.

    Toppings and frosting suggestions

    Helpful tips when baking cakes in the microwave

    • When using a regular microwave at full power to make a cake, cook for 8-10 minutes. Stop every 4 minutes and check your bake by using a toothpick to pierce the cake. if the toothpick comes out clean, your cake’s done. It’s also important to stop and check because timing can differ slightly depending on the microwave.
    • The baking time in my recipe is based on my 1000 watt microwave. This means that your baking time will vary by either a few minutes more or less depending on your microwave.
    • Do not overbake. Keep in mind that the cake continues to bake for at least another 2 minutes after it has been removed from the microwave.
    • The container or pan used must be microwave safe. Keep in mind that the type of container used can affect the baking time and sometimes the texture of the cake. For example, I find that baking in a silicone container creates a denser bake compared to a glass container which creates a more fluffy texture.
    • This recipe makes a one layer 9 inch (23cm) cake. The height of the baked cake will depend on the container you are using. A wider container will yield a flatter or thinner layer. A narrow container will yield a higher or thicker layer. You can double the ingredients and divided the batter between two microwave safe glass containers, baking them separately to create a two layer cake.

    Notes

    1. This should be softened to room temperature so that it incorporates well with the sugar and overmixing is avoided.
    2. If you do not have yogurt, then you can substitute it by adding 2 Tablespoons lemon juice or vinegar to 1 cup of milk. Set aside for 5 minutes before using in the recipe.

    Nutrition

    Serving: 1cake | Calories: 1247kcal | Carbohydrates: 248g | Protein: 30g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 1077mg | Potassium: 707mg | Fiber: 5g | Sugar: 120g | Vitamin A: 592IU | Calcium: 940mg | Iron: 9mg
    Have you tried this recipe?I'd love to hear how it turned out, tag me on @gardeningfoodie