Versatile microwave cake

By admin
02 December 2011

Mrs MM Lean of Ifafa, KwaZulu-Natal, often bakes this easy cake which is made with mayonnaise instead of oil or margarine.

Makes 1 medium-size cake

Preparation time: 7 min

Baking time: 6-7 minutes


2 extra-large eggs

250 ml (1 c) sugar

15 ml (1 T) mayonnaise

500 ml (2 c) cake flour

10 ml (2 t) baking powder

pinch of salt

5 ml (1 t) vanilla essence

250 ml (1 c) boiling water

1 can (115 g) granadilla pulp


100 g white chocolate, broken into squares

25 ml (5 t) granadilla pulp

Line the bottom of a microwave-proof ring with paper towels.


Whisk the eggs, sugar and mayonnaise. Sift together the dry ingredients and stir into the egg mixture with the vanilla essence.

Add the boiling water and granadilla pulp and mix well. Turn the batter into the prepared container.

Place on an inverted saucer or microwave stand and microwave on 100 per cent power (high) for 6-7 minutes or until the cake just begins to shrink from the side of the container and is springy to the touch.

Leave the cake to cool in the container then turn it out onto a cake platter.


Melt the chocolate in the microwave oven and stir in the granadilla pulp. Spoon the mixture over the cake.


Substitute 20 ml (4 t) coffee powder for the granadilla pulp in the cake.

Omit the granadilla pulp in the icing and add 25 ml (5 t) plain yoghurt and 1 ml (¼ t) coffee powder. Or decorate the cake with caramel condensed milk.

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