Ingredients
Instructions
1. Place the self-raising flour and baking powder in a small bowl and stir together with a fork.
2. In a separate jug or bowl, whisk together the caster sugar, milk, melted butter, egg, and vanilla extract. Gradually whisk the wet mixture into the flour mixture until smooth.
3. Microwave the strawberry jam on High for about 20 seconds until warm, then set aside.
4. Pour two-thirds of the batter into a 375ml (1½-cup) microwave-safe mug. Spoon the thick custard over the batter, then cover with the remaining batter.
5. Microwave on High for 1½ minutes, or until the cake has risen and is cooked through.
6. Spoon the warm strawberry jam over the top and serve immediately with extra thick custard.
Notes
Use a 375ml (1½-cup) microwave-safe mug.
Microwave cooking times may vary depending on wattage.
Do not overmix the batter to keep the cake light and fluffy.
Serve immediately while warm for the best texture.
Extra thick custard makes the cake even creamier.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: Vanilla & Spice Mug Cakes
- Method: Microwave
- Cuisine: Australian
Nutrition
- Serving Size: 1 mug cake
- Calories: 563
- Sugar: 37g
- Sodium: 492mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 67g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 255mg