A sponge cake… cooked in the microwave!
Yoghurt sponge cake (in the microwave)
- 1 natural yoghurt
- ¾ of a measure of Borges extra virgin olive oil
- 2 scoops of yoghurt sugar
- 3 scoops of flour yoghurt
- 3 medium-sized eggs
- A pinch of butter
- 1 sachet of baking powder
- A handful of Borges nuts (pine nuts, hazelnuts, almonds...)
Step by step
Whether you choose a large microwave-safe cake tin or mugs, it is important that you grease them with a little butter to prevent the cake from sticking to the pan.
Whisk all the ingredients together with a potato masher until you have a smooth batter. Any tips on how to make your cake fluffier? Two, to be precise. If you have time, beat the egg whites until stiff (it’s not necessary, but it will give the cake a certain something that will make all the difference). And, above all, sieve the flour while beating.
Pour the batter into the mold or mugs and put them in the microwave on medium power for 12-15 minutes. The cooking time will depend on the characteristics of the microwave, so be careful that the sponge cake does not burn or become uncooked. To check, you can open the microwave and prick the dough with a toothpick. If it comes out dry (even slightly moist), the sponge cake is ready, as it should not be overcooked. If it comes out moist, cook for another minute and repeat the operation until it is just right.
Finally, take a handful of nuts that you have at home and put them on top. It will give it a crunchy touch, as well as being the perfect decoration.