Speed Eating: Microwave Coffee Cake | Nouse

Bringing in a new series for the Food and Drink section, Sunaina introduces a cheat cake. For those times when nothing but cake will do

We can?t quite bring ourselves to call it fast food, but we know what students are like. We all like yummy food, lots of food, and food that is quick and easy to make. So begins a new series for the food team: the speed eating where we give you some quick, cheap, and cheeky ways to get lots of food in minimal time.

We start with an ingenious trick: a microwavable coffee cake which uses just ?1.28 worth of ingredients.

I grew up with my mother making amazing cakes, from carrot cakes to Oreo cheesecakes. She could never keep up with my greedy habits during my lazy younger days and thus the microwaveable coffee cake was born. I take no credit for this recipe other than attesting to its greatness. I now use this recipe when I want something sweet but don?t have much time and do not want to have to buy a cake tin. All you need are some ingredients, a microwaveable container (8-9 inch round, 2-3 inch high microwavable dish preferably) and some mixing utensils. Oh, and a microwave would be ideal.

This is as unpretentious as cooking gets and while in University and struggling to pay for things, that?s all we need really.

Ingredients
2 eggs
? cup powdered sugar
? teaspoon vanilla essence/extract
? cup flour
1 teaspoons baking powder
2 tablespoons cocoa powder
2 teaspoons instant coffee
? cup oil
? cup milk

Method
1. Beat eggs and sugar until fluffy and the mixture doubles in volume. Add the vanilla essence/extract.
2. Sift the flour with the baking powder and cocoa. Add the instant coffee and set aside (sifting is not needed if you do not have a sieve. Just use a fork to press out obvious clumps of flour).
3. Add oil gradually to the sugar and egg mixture while mixing well.
4. Using a whisk (or any spoon-like object you have lying around in your kitchen), beat in the flour mixture and milk alternately and gradually, until all the flour is used and it is of thick pouring consistency.
5. Pour into a container and microwave it on a high heat, uncovered, for 4 minutes. It is important that you do not bake it for any longer even if it looks a little wet or uncooked. It will cook further when you let it rest for 5 minutes.
6. Cool before removing from the dish. Om nom nom.

Source: http://www.nouse.co.uk/2013/03/19/speed-eating-microwave-coffee-cake/

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