Mike's 60 Second Sponge Cake
Mike's 60 Second Sponge Cake

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, mike's 60 second sponge cake. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Mike's 60 Second Sponge Cake is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Mike's 60 Second Sponge Cake is something which I have loved my whole life. They’re nice and they look wonderful.

Earlier this month, Alinea chef Mike Bagale and his team brought their culinary mastery to New York, giving diners a one-of-a-kind experience at Chefs Club. Learn how to make a Chocolate Mug Cake! I hope you enjoy this easy "Minute" Chocolate Mug Cake Recipe!

To get started with this recipe, we have to first prepare a few ingredients. You can cook mike's 60 second sponge cake using 30 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Mike's 60 Second Sponge Cake:
  1. Take Microwave Sponge Cake
  2. Make ready 1/4 tsp Vanilla Extract
  3. Take 1/2 tsp Baking Powder
  4. Get 1/2 cup All Purpose Flour
  5. Take 2 tbsp Whole Milk
  6. Take 1/4 cup Melted Butter
  7. Prepare 1/4 cup Regular Sugar
  8. Make ready 1 medium Fresh Egg
  9. Prepare Kitchen Equipment
  10. Take Ramakins [3" deep - 3" width]
  11. Take Butter Spray Or Olive Oil Spray
  12. Prepare Cling Wrap
  13. Get Toothpicks
  14. Prepare 1 medium Mixing Bowl
  15. Make ready 1 Whisk
  16. Make ready Options
  17. Take Strawberries
  18. Make ready Cooked Apples With Brown Sugar & Cinnamon
  19. Make ready Raspberries
  20. Prepare Blueberries
  21. Take Pineapple
  22. Prepare Bananas
  23. Prepare Oranges
  24. Take Mango
  25. Prepare Kiwi
  26. Get Honey
  27. Get Ice Cream
  28. Make ready Cool Whip
  29. Get Chilled Canned Fruit
  30. Take High End Quality Jams

Steamed Custard Sponge Cake: Asian style steamed custard sponge cake. Strawberry Sponge Cake - Table for Two® by Julie Wampler. The secret to this recipe for Chinese sponge cake lies in the fact it is steamed, which makes it very moist. Follow these step by step instructions.

Steps to make Mike's 60 Second Sponge Cake:
  1. ° Mix everything in the Microwave Sponge Cake section with whisk. ° Leave no lumps.
  2. Spray your ramakins with an olive oil or butter spray.
  3. ° Fill ramakins 1/2 way to their tops. ° Cover ramakins tightly with cling wrap. ° Poke 4 holes in the cling wrap with a toothpick.
  4. ° One ramakin at a time - microwave each cake for 55 to 60 seconds. ° Check at 50 seconds on your first try. ° 55 seconds consistently does the trick for me in a newer 1100 watt microwave.
  5. ° While sponge cake is still warm, using the blade of a butter knife - gently pull cake from your ramakins sides. ° Turn ramakins over and gently release your cakes on to a plate and allow them to cool covered with cling wrap. These cakes will dry out quickly if not covered.
  6. Break these cakes up in pieces or dish your cakes up any way YOU desire. Get creative!
  7. ° You can use a self rising flour but know it will create a smoother cake finish [see last photo below] than the AP flour would. It's the AP flour that gives this cake it's spongy look. However, the absorbency and sweet taste are ultimately identical with self rising. ° If choosing to use a larger ramakin as pictured below, you'll need to microwave for about 90 seconds + until cake is done.
  8. ° If you're interested in the Strawberry Shortcake and sauce pictured above: It's 10 large crushed strawberries, water [as needed], Sugar In The Raw or sugar [to taste] and 1/4 tsp lemon zest. ° There's also a large dollop of high end - quality Strawberry Jam at the base of each glass. ° Mix 1 tablespoon corn starch + 1 teaspoon water very well and add it to your simmering strawberries to thicken your sauce - if desired. ° Drizzle sauce over sponge cake. ° Add sliced fresh strawberries and Cool Whip to taste.
  9. Enjoy! .

Traditionally, the sponge cake would be served plain, but you can also add fresh or canned fruit or top it with a bit of ice cream. The word Gao means cake so "Malaysia cake" is what we're talking about here, even though it's been adopted by Cantonese cooking. As the story goes, Ma Lai Go originated in Malaysia via British influence and made its way to Hong Kong where the recipe was modified into what it is today. Paper-wrapped Mini Sponge Cake - Soft, cottony, pillowy, and airy, the best sponge cake EVER, wrapped in cute paper cups. You know, those cute cup-shaped cake that is spongy, soft, airy, light, and oh-so-good at tea time, or breakfast time?

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