Sponge cake in a mug
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A single-serving vanilla sponge cake made in a mug. The batter can be mixed ahead, kept in the fridge, then microwaved and topped with whipped cream and berries.
Ingredients
- 2 tablespoons (30 g) butter
- 1 large egg (an egg substitute can be used)
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract (optional)
- ¼ cup (50 g) granulated sugar
- 6 tablespoons flour
- ¼ teaspoon baking powder
- A tiny pinch of salt
Equipment
- mug
- microwave-safe bowl
Directions
- Melt the butter in a large mug in the microwave for 20 to 30 seconds.
- Beat in the egg with a fork.
- Add the milk, vanilla, almond extract, and sugar and stir.
- Add the flour, baking powder, and salt and mix with a fork until smooth.
- Cover the mug and refrigerate. When you are ready to eat, microwave for 1 minute 20 seconds.
- Finish with whipped cream and fresh berries.
Notes
Batter keeps in its mug in the fridge up to 3 days. Safety: raw egg and flour; cook through.
Nutrition
Serving: 207g | Calories: 658kcal | Carbohydrates: 88g | Protein: 12g | Fat: 29g | Saturated Fat: 17g | Trans Fat: 0.9g | Cholesterol: 250mg | Sodium: 390mg | Potassium: 168mg | Fiber: 1.3g | Sugar: 52g | Vitamin A: 1029IU | Vitamin C: 0mg | Calcium: 144mg | Iron: 3.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); milk counted as whole milk, flour counted as all-purpose flour. Brands and portions vary, so use it only as an approximation.