Microwave portion cake

Ingredients for 1 servings:

• 2 ½ tbsp flour
• 2 ½ tbsp sugar
• 1 tsp baking powder
• 1 egg(s)
• 2 tbsp oil
• e.g. cocoa powder or cinnamon, ground nuts or jam

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 9 minutes

quick cake in a cup (don’t tell kids…)

Mix flour, sugar, and baking powder well in a large mug or breakfast bowl. If desired, add any other powdered ingredients such as cocoa powder (about 1 tsp), cinnamon, or ground nuts, and mix well. Add the egg and oil and stir well until a smooth batter forms. If desired, add small lumps of jam. Microwave on the second-highest setting for about 3-4 minutes. Let cool slightly, then use a skewer or similar tool to loosen the cake from the sides of the mug and remove it from the mug. Notes: The cake can easily “overflow” if the mug is too small. Every microwave is different, so cooking times may vary. The cake is done when the surface is still slightly shiny, elastic, but no longer sticky. If you leave the cake in the oven too long, it will burn in the center. It’s best to test it minute by minute to find the right time. For me, it works better in a cereal bowl than in a mug; the result is also more aesthetically pleasing. I prefer the jam not to be homogenized in the batter, which is why I wrote “in lumps.” However, this has the disadvantage that it sometimes creates holes in the cake. It doesn’t bother me; the cake is no longer existent in five minutes anyway.