Microwave Syrup Sponge

13 Oct 2016

I'm fully aware that my blog has been swamped with baking posts lately, but what can I say, I kind of love it! Baking is a huge passion of mine, and I enjoy sharing it with you guys. Without further ado, today's baking post is all about this delicious syrup sponge that I made in the microwave. I wanted to make it in the oven, having seen plenty of recipes online, but my mum convinced me that the best way was by using the microwave. I'll admit, I wasn't sure at first, but she was totally right. I also whipped up some Madagascan vanilla custard (which I also made in the microwave) and it was some of the best I've ever tasted, if I do say so myself! So if you're looking for a recipe that you can whip up to quickly fix a cake craving, you've come to the right place. Just bear in mind that this recipe is for an 800 watt microwave, so you may have to adjust your timings accordingly.

If syrup isn't your thing, you can also use jam with this recipe and it will work exactly the same. Who doesn't love a good sponge pudding with raspberry or strawberry jam? I also did a post a few weeks back on Hartburn Village WI about pear and vanilla jam, and that would work amazingly with a sponge cake!

You will need:
100g margarine (I used Flora Pro-Active)
100g caster sugar
2 eggs
100g plain flour
1 teaspoon baking powder
1 tablespoon hot water
4 tablespoons golden syrup

  1. Cream together your margarine and caster sugar, until it becomes light and fluffy. This shouldn't take too long, as margarine is generally a lot softer than butter.
  2. Beat in each of the eggs, then sieve your flour and baking powder over the mixture, before folding them in.
  3. Once folded together, mix in the tablespoon of hot water, and that's all you need to do for your sponge mix!
  4. Grease a 1.5 pint/900ml sponge bowl, and spoon your syrup into the bottom. Heat in the microwave for around 30 seconds. If you haven't got a sponge bowl, any medium-sized plastic bowl will be fine. I've tried this with a plastic mixing bowl, and it worked perfectly!
  5. Add the sponge mixture on top of your syrup, then cover the bowl with cling film. Pop it back into the microwave for 4 and half minutes. You'll be able to watch your cake rise as it bakes!
  6. Remove from the oven and allow to stand for 5 minutes before turning out and dishing up.
So if you're like me and can't imagine having syrup sponge with anything other than custard, then you absolutely must make this vanilla custard. It's a Mary Berry recipe (all hail the Queen) and it's seriously good. It's creamy, and if you use real vanilla, it's just scrumptious!

You will need:
2 large eggs
1 egg yolk
2-3 heaped teaspoons cornflour
40g caster sugar
1 vanilla pod or 1-2 teaspoon vanilla extract
300ml full-fat or semi-skimmed milk
300ml double cream

  1. Measure out your eggs, the yolk, cornflour, and sugar into a bowl, and whisk to combine. Here, you can also add in your vanilla extract, or if you're using a pod, scrape the seeds in and mix. Set the empty pod to one side.
  2. In a jug, measure out your milk and cream. Add in your pod, if using. Pop the jug into the microwave and heat for about 2 minutes. Once heated, pour it on to the egg mixture, whisking immediately until smooth and combined. Be careful not to scramble your eggs here! If you used your pod in the milk, pop it into the egg mixture too.
  3. Heat this mixture in the microwave in 30 second increments, whisking between each period. Do this until, the custard starts to thicken to your liking, bearing in mind that it will thicken up as it cools down too. Mine was in for around 6-7 minutes total, as I loooove thick custard.
  4. Remove from the microwave and pour into a clean jug. You can use it instantly if you'd like, or you can leave it to cool and thicken further. If you're letting it cool, cover the top, pushing the cling film down so that it touches the top of the custard. This prevents a skin forming!
It really is that easy! You could half this cake recipe and eat it all to yourself in a spur-of-the-moment cake fix, or you could whip this up for after a dinner. The custard really is the perfect accompaniment to this dessert though, so I really recommend you give it a go!

Keep your eyes peeled for my Halloween baking later this month.I'm currently planning it out, and I have to say, it's all coming together quite nicely.

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