Fast biscuit in the microwave
WHAT YOU WILL NEED
From ingredients
7 products
SIMPLE PROCESS
Step by step recipe
The key to this sponge cake is the right batter consistency – slightly thicker than pancake batter, but not stiff. Mayonnaise and oil keep it moist, so don't skip them. Whisk the eggs well until smooth to help the cake rise. Microwave times vary by wattage – check with a toothpick after 5 minutes and add 10–15 second bursts if needed. This recipe makes one serving, but you can easily double it.
Prep your ingredients
Bring eggs to room temperature (important for fluffiness). Measure all ingredients: mayonnaise, water, vegetable oil, flour, baking powder, vanillin, and sweetener to taste.
Whisk the liquid base
In a large bowl, beat the eggs with a fork or whisk until smooth. Add mayonnaise, oil, and water, and mix until you get a homogeneous emulsion.
Combine dry ingredients
In a separate bowl, whisk together flour, baking powder, vanillin, and sweetener (if powdered). If using liquid sweetener, add it in the previous step.
Mix the batter to medium thickness
Gradually add the dry mixture to the liquid, stirring with a spoon until smooth. The batter should be slightly thicker than sour cream. If too thin, add a little more flour (about 10 g); if too thick, add a splash of water.
Pour into the mold
Use a silicone mold (about 5–6 inches in diameter) and pour in the batter, smoothing the top. Optionally, fold in cocoa or berries gently.
Microwave and serve
Place the mold in the microwave and cook on high power (about 800–900 W) for 5 minutes. Check with a toothpick – if it comes out clean, it's done. Let it rest for 2 minutes, then remove and serve warm or cool.
CHEF'S TIP
Choosing the right flour
Use all-purpose flour for the lightest texture. For lower carbs, replace half the flour with almond or coconut flour, but the cake will become denser.
Make it chocolate
Add 1 tablespoon of unsweetened cocoa powder with the flour to turn it into a chocolate sponge. A few drops of vanilla extract also boost flavor.
Don't overcook
Microwave powers differ. Start with 5 minutes, then test with a toothpick. If still wet, add 30-second intervals to avoid drying out.
Using the right mold
Silicone molds work best – no greasing needed and the cake pops out easily. For glass or ceramic, grease and dust with flour to prevent sticking.
SUBSTITUTIONS
Add your taste
- Swap mayo for sour cream or Greek yogurt For a lighter version, use 40 g (about 2.5 tbsp) of 10% sour cream or Greek yogurt – the cake will be less caloric but still tender.
- Egg-free with banana or flaxseed Replace one egg (about 55 g) with 1 tbsp ground flaxseed + 3 tbsp water, or 50 g mashed banana. The texture will be denser but delicious.
- Sweetener options Use any sweetener you like: stevia, erythritol, sucralose, or 2 tbsp of regular sugar (will increase calories). Add to taste.
- Add citrus zest for extra aroma Instead of vanilla, try lemon or orange zest – they add freshness and a bright note. Cinnamon or nutmeg also pair well.
HOW TO STORE
How to Store Microwave Sponge Cake
Best enjoyed fresh and warm. If you have leftovers, cool to room temperature, wrap in plastic wrap or place in an airtight container and refrigerate for up to 2 days. Reheat a slice in the microwave for 15–20 seconds or in a toaster oven for a couple of minutes. Freezing is not recommended as the texture may become rubbery.
GOOD TO KNOW