Microwave cake [font=Arial, Helvetica, sans-serif]3 eggs (separated) ½ cup castor sugar 1 tsp vanilla essence 2/3 cup cornflour/ cornstarch 1 tbsp refined flour (maida) 1 ½ tbsp cocoa powder 1 tsp baking powder A pinch of salt For garnish 1 cup whipped cream A few tinned cherries Beat the egg whites. Gradually beat in sugar, a little at a time, then continue to beat until stiff. Add egg yolks and vanilla essence and beat until combined. Sift together cornflour, refined flour, cocoa powder, baking powder and a pinch of salt. Fold in the flour mixture into the egg mixture with a light hand. Pour batter into a microwave cake container. Bake at Micro HIGH (100%) for three minutes. If it is not done, then bake for a further 30 seconds and check. Check every 30 seconds till the cake is fully baked. Take it out of the oven and transfer onto a wire rack to cool. Decorate cake with whipped cream and cherries. You can also sprinkle some instant coffee over the cake while it is still a little hot. Note: 700 watt microwave ovens will only need two and a half minutes.600-650 watt microwave ovens will need three minutes. [/font]
