Cooking in another person’s kitchen is tricky. Cooking in another person’s kitchen in a foreign country poses even more challenge, and when that person doesn’t cook much themselves, I find myself questioning my own skills as a cook. I’ve had more than my fair share of cooking disasters this week, like tacos that took an hour to cook and the world’s densest snickerdoodle cupcakes. They both tasted fine and everybody got fed in the end. They were all either happy with the food or too British to say otherwise. It was really only me and my hypercritical mind that made it so dramatic.
I really shouldn’t complain, though, as now I can at least cook something, even if I’m stumbling around the kitchen like a bit of an idiot. And in a couple more weeks, I’ll have my own tiny galley kitchen to contend with and at least 6 months to figure out all of its idiosyncrasies. I can’t wait to show you our new apartment. It’s pretty rad.
Surely you know by now that no amount of adversity can keep me from eating cake, and sometimes you need dessert right right right now! We’re making lemon sponge cake in the microwave. If you happen to have 100 grams of butter sitting on your counter, you can go from zero to cake in about five minutes.
I haven’t tried it yet, but I’m pretty sure you could turn this recipe into a ton of different flavors. Lime, chocolate, caramel, peanut butter… This list could get long. I should maybe shut up now. This recipe is best served warm right after it’s cooked. You can cook it all in one dish like I did, but I think you could also divide it into four separate mugs, though you may need to shorten the cooking time. Don’t stress. It’s definitely going to help you manage your dessert emergencies.
Home is important. Family is important. Cake is important. Bringing them all together in five minutes is truly awesome. A normal life is right around the corner, kids. Hold on.
- 100 grams sugar
- 100 grams butter, room temperature
- 100 grams self-rising flour
- 2 eggs
- zest of 1 lemon
- 1 teaspoon vanilla extract
- 4 tablespoons lemon curd
- In a medium mixing bowl, use an electric mixer to to combine all ingredients except for the lemon curd. Transfer your batter to a microwave safe bowl. You'll want something about the size of a small mixing bowl or big soup bowl. You may want to butter or spray your bowl if you plan on turning your cake out.
- Cook in the microwave for three minutes.
- While your cake cools slightly, warm up your lemon curd for about 30 seconds in the microwave.
- Pour your lemon curd over your cake and serve warm.