Impress your guests! A delicious sponge cake with jam and custard, all in just over five minutes flat? But it’s a miracle! Yes, friends, with practice, it can be done! Serves 2
Sponge cake:
50g butter
50g self-raising flour
50g sugar
1 egg
A drip of almond essence (optional)
Fruit compote:
Half a cupful of fresh berries
Sugar to taste
Start the clock!
Microwave the fresh berries (I used blueberries) on full power for one minute in a large bowl. Add sugar to taste and leave to cool. The berries might unleash a seemingly endless torrent of boiling juice. I improvised by soaking it up with a handful of dried strawberry pieces, the kind you might find in those breakfast cereals with “berry pieces” and dubious health improvement claims.
While the berries cook, cream together in a bowl the butter and sugar, and gradually add the egg, the flour and, if desired, the almond essence. Pour the cake batter into a large pre-buttered microwaveable dish, cover with clingfilm and cook on high for 3 and a half minutes.
With luck, the sponge cake will have miraculously risen! Turn it out onto a plate, all in one piece if you can, and pour over the fruit compote. Serve with custard or ice cream.
Stop the clock!