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Microwave Chocolate Cake
375ml( 1 1/2 cups) sugar
500 ml (2 Cups) flour
125 ml(1/2 Cup) cocoa
15ml (3 tsps.) baking powder
pinch of salt 250ml (1 cup)
hot water
4 extra large eggs,separated
125 ml (1/2 cup) sunflower oil
5ml (1tsp) vanilla essence
Spray a microwave tube pan 23 cm (9"0 in diameter with nonstick cooking spray. Line the base with paper towelling by cutting a whole in the middle of a sheet. Sift together the flour, cocoa baking powder and salt. Add the sugar. In a large bowl whisk the egg yolks then add the oil and essence and beat well. Add the hot water, mix then add the dry ingredients and beat until just mixed. Beat the egg whites until stiff but not dry and fold into the batter. Pour mixture into prepared tin and place on an inverted saucer in the microwave and cook uncover on 70% power for 12-14 minutes or until just done but still slightly damp on the top. Cool for 5 minutes before turning out to cool. Remove the paper towel and when cool icing as desired.
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Last Updated 9 April 2001