It is rather unusual that I am issuing this post during Chinese New Year. It is actually not a new post but an old post that I have blogged in 2013.
Yesterday, one Chinese educated granny was asking me for the recipe as she wanted to prepare for her grandson to eat. I was very shocked that she can remember my 3 minutes butter cake and she can’t locate the recipe. I did not gave her as my old post is rather complicated and I thought I might as well streamlined the post today and share with readers.
I have prepared microwave butter cake many many times and my initial 3 minutes version is using a smaller cup. Today, I am using a common 750 ml rectangular microwavable box usually used for packing back food from the hawker centre. It took me about 5 minutes to prepare this cake.
The timing will very much depend on your microwave oven and the timing here is for reference. My microwave is an extremely simple model used for re-heating food without much options. I can’t even select the heat used. I just put the batter inside the microwave oven, select the timing and monitor the doneness along the way. The timing should not be far off in the region of 1-2 minutes.
My wife especially like this microwave butter cake as compared to baked butter cake. One of the reasons is it is moister than the bake version. In addition, it taste more like sponge cake than butter cake. Unsure about the reasons, the egg aroma is always stronger than the butter aroma for microwave version. We did not mind at all the faint butter fragrance and we always welcome the strong egg aroma.
Preparation is extremely easy. Nothing to shout about. I think kids can also do this. Just remember that mixing of batters is a bit like mixing muffin batter, it should be light and fast to prevent the development of gluten.
WHAT IS REQUIRED
Servings: Prepare about 5cm x 10cm x 15 cm container or 750 ml microwavable container
- 150 grams of melted butter
- 150 grams of self raising flour
- 150 grams of white sugar
- 3 eggs
STEPS OF PREPARATION
- Heavily grease the microwavable container with the melted butter.
- In a bowl, sift in the self raising flour and white sugar, stir until well mixed. Make a well in the centre. In another bowl, crack the eggs and mix with the melted butter. Stir until well combined. Slowly pour the butter egg solution to the flour, use a tablespoon to mix it until well combined. Transfer the batter to the greased container.
- Cook in the microwave for at least 3 minutes. Use a skewer to see if the centre is cooked. If not cooked, increase the timing on a per minute basis, meaning add additional microwave time minute by minute . For this illustration, it took me about 5 minutes. Once it is out of microwave oven, unmould and let it cool completely before cutting into preferred size for serving.
I have tried this cake many time and loved it and with the rewritten of this recipe, I hope more readers will give it a try. You can use any microwavable container but it must not be smaller than 750 ml capacity. Timing will very much depend on your microwave power. Always start with 3 minutes and increase minutes by minutes. Keep an eye on the microwave oven while the cake is baking.
Hope you like the post today. Cheers and have nice day. Should there be any imperfections in my blog layout, bear with me and I am trying hard to rectify it. In the event that you are a follower of Guaishushu at http://kwgls.wordpress.com, please do follow this new blog Guaishushu1 at http://www.guaishushu1.com.
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