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Microwave Cake Recipe
Microwave Cake Recipe The Introduction
Cakes are a must in almost any party. Microwaves can create some really great tasting cakes for you in very less time. These cakes are not only full and voluminous but also very moist giving them a distinct taste and flavor. The only aspect of microwave cooking is that the reduced cooking duration means that cakes do not brown. If you are particular about the browning part, you can always mask it with topping or frosting it.
The rapid heating can cause the cake to rise unevenly, but be lest assured and during the resting period the cake will settle into a more conventional shape. Another point to remember is that microwave cakes tend to rise higher than the traditional baked cakes. So a deeper dish is preferable. In any case, even spilled cake will not get ruined and cakes don’t burn in a microwave.
The use of a round dish with a glass or bundt pan tend to produce much better shaped cakes in certain microwaves.
Always remember that cooking of cake does not stop with the microwave stops working. The cake continues to be cooked during the resting period too. The cake will appear shiny and moist when removed from the microwave. Do not cook until it looks dry, because after the "carryover" cooking, the cake will become "rubbery" and hard from the lack of moisture.
If you think there is too much moisture still left in the cake, you can correct it by baking it for some more time, but the reverse is not possible – always err on the side of caution.
It is always recommended that you don’t go by the outer appearance alone. The cake may look moist at the top but may not be done underneath. If that’s the case, do not cook the cake any further. The resting period should take care of the exterior moisture.
To test a cake product:
You can use a toothpick and insert in the center of the cake. If the toothpick comes out clean it should be done.
You can also touch the surface with your finger to see if it is springs break.
Cakes will also pull away from the sides of the baking dish when they are done.
If you want to make a layer cake, the first things you do is grease the bottom and lower edges of the pans.
Here is how you do: Cut the pieces of waxed paper same size as the bottom so it will fit it, then you press. Once you think it alreasy secure, you can grease the waxed paper.
Try to not flour the cake pan, because you will end up with a war flour on the outer side.
To add color, flavor and easy removal, you could grease your dish and sprinkle fine cookie crumbs or chocolate wafer which will be compatible with your cake.
Once the cake is fully cooked after the resting period, take it out before completely cooled and get rid of any wax paper you may have used to prevent sticking.
If you are making cakes in bundt pans, ensure that you wrap them with plastic for around 8 to 10 minutes to allow the cake to get fully cooked during the resting time.
Once done, turn out the cake on to a plate. If you find that the top is not yet fully cooked, you can put it back in microwave and cook it around 30 seconds to to 1 1/2 minutes on full power.
Now allow the cake to cool down till it is ready to be served. Cool your cakes in a plastic rack instead of wire so they don't stick.
