Microwave cake

Microwave cake

3 eggs (separated)
½ cup castor sugar
1 tsp vanilla essence
2/3 cup cornflour/ cornstarch
1 tbsp refined flour (maida)
1 ½ tbsp cocoa powder
1 tsp baking powder
A pinch of salt

For garnish
1 cup whipped cream
A few tinned cherries

Beat the egg whites. Gradually beat in sugar, a little at a time, then continue to beat until stiff. Add egg yolks and vanilla essence and beat until combined.

Sift together cornflour, refined flour, cocoa powder, baking powder and a pinch of salt. Fold in the flour mixture into the egg mixture with a light hand.

Pour batter into a microwave cake container. Bake at Micro HIGH (100%) for three minutes. If it is not done, then bake for a further 30 seconds and check. Check every 30 seconds till the cake is fully baked. Take it out of the oven and transfer onto a wire rack to cool.

Decorate cake with whipped cream and cherries. You can also sprinkle some instant coffee over the cake while it is still a little hot. Note: 700 watt microwave ovens will only need two and a half minutes.600-650 watt microwave ovens will need three minutes.