How to Cook Appetizing Mike's 60 Second Sponge Cake

Mike's 60 Second Sponge Cake. Want a super easy and inexpensive dessert idea for the family tonight? Open a chilled can of Del Monte Fruit Cocktail. Or, a can of chilled Del Monte Pears in their own natural sweetened juices.

Cover with cling wrap if not plating right away. Open a chilled can of Del Monte Fruit Cocktail. Or, a can of chilled Del Monte Pears in their own natural sweetened juices. You can cook Mike's 60 Second Sponge Cake using 30 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Mike's 60 Second Sponge Cake

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

The calories are much reduced because the eggs and oil are eliminated. Your cake still bakes up moist and fluffy. Open a chilled can of Del Monte Fruit Cocktail. Or, a can of chilled Del Monte Pears in their own natural sweetened juices.

Mike's 60 Second Sponge Cake instructions

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! ..

Spoon fruit over cakes and generously drizzle their juices over the tops. Split the cake into layers When you are ready to fill and frost the cake, place the cake on a cool work surface. Hold a ruler alongside it to measure its height and note the midpoint. If the cake isn't even on all sides, try to find an average. I usually make a simple sponge cake which is quite moist however I knew I needed a denser cake for stacking.