EGGLESS SPONGE CAKE (microwave)
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Ingerdients:
For Cake:
1: 1/4 cup vegetable oil
2: 1 cup sugar
3: 1 cup whole milk
4: 2 tsp lemon juice
5: 1 tsp vanilla extract
6: 1 & 1/2 cups plain flour
7: 1/2 tsp salt
8: 1/2 tsp baking powder
9: 1/2 tsp baking soda
For White Chocolate Ganache:
1: 200g white chocolate
2: 1 cup cream
3: 2 pieces of chocolate (grated)
Recipe:
1: grease a 9-inch microwave safe cake dish and flour as well in the dish.
2: sieve the flour, salt, baking soda, baking powder, mix with a dry spoon.
3: mix together vegetable oil and sugar.
4: whisk in the milk, lemon juice and vanilla extract.
5: add the flour mixture and whisk till combined.
6: microwave on high 7 & 1/2 minutes until a toothpick inserted in the centre comes out clean. Rest for 5 minutes and then invert onto a cake stand.
7: to make ganache: microwave the heavy cream until it begins to bubble, about 2 minutes. Pour the hot cream over the chopped chocolate and allow to sit 1 minute. Whisk the cream and melted chocolate together to form the ganache and keep in fridge for 5 to 10 minutes, pour over the cake. Serve!
8: garnish it with grated chocolate.
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