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Ingredients

Cake

• ¾ cup caster sugar
• 4 tablespoons (60g) low fat margarine
• ¾ cup boiling water
• 1¼ cups self-raising flour
• ½ teaspoon bicarb soda
• ¼ cup cocoa
• 2 egg whites
• Cooking spray

Icing

• ¾ cup icing sugar
• 1 tablespoon cocoa
• 1-1½ tablespoons skim milk

Method

• In a medium sized mixing bowl completely dissolve sugar and margarine in boiling water.

• Sift flour, bicarb soda and cocoa together into a bowl.
• Using an electric beater, beat together for 1 minute, add egg whites and beat for 30 seconds more.
• Coat a round ring microwave dish (6 cup) or a microwave dish that has a separate centre piece, with cooking spray.
• Cut out grease proof paper to fit and line the base of the dish. Spray top of paper with cooking spray, coat centre piece with cooking spray and place in middle.
• Pour cake mix into dish and place in centre of microwave (650 watt) on HIGH for 6 minutes (4 minutes on HIGH for 1000 watt oven or 3 minutes 40 seconds on HIGH for 1200 watt oven).
• Let stand in microwave for 2 minutes then remove and turn out on a cake rack.
• Peel off paper and cool.
• Once the cake has cooled, place all icing ingredients into a small mixing bowl and combine well.
• Spread icing evenly over top of cake.

Variations

• To cook this cake in a conventional oven, use a ringed metal cake tin instead of using a microwave dish.
• Coat cake tin with cooking spray, pour in mixture and bake in a fan-forced oven at 180°c for approximately 30 minutes.

Annette Sym's recipes as featured on Channel Nine's Extra.