Victoria Sponge Mug Cake all ready in minutes and perfect for when you fancy something sweet.
Occasionally it can get to the end of the day, I really fancy a slice of cake, but really can't be bothered to wait the 40 or so minutes for one of my amazing Baked Oat recipes.
So today when then happened, I decided to try making a mug cake with my oats. I had already had success with this Lemon and Poppyseed Cake but fancied something slightly different tonight.
Growing up, my mum was always making Victoria Sponge Cakes, she knew the exact measurements by sight, never ever weighed a single ingredient and her cakes were so delicious. But her Victoria Sponge Cake was just the best - always with strawberry or raspberry jam and fresh cream whipped by hand, with a fine dusting of icing sugar over the top. Occasionally she would top it with an iced glaze, not quite victoria sponge, but amazing all the same.
So you can guess what kind of cake I was craving today. Usually, when I crave cake, it is always, always a slice of Victoria Sponge, so I figured why not try and make a quick mini one serving Victoria Sponge Mug Cake.
Of course, there was always the doubt that it might not work and I was prepared for that, but thankfully and much to my delight, it was a total success.
Do note then when you first take the Victoria Sponge Mug Cake out of the microwave, it may look like it is not quite finished cooking, but leave it to cool for a few minutes before slicing and adding the filling and it's perfect.
Don't be tempted to microwave for longer, as it will really dry the cake out. I've learnt from that in the past because whenever you remove something from the microwave it always continues cooking and is usually far too hot to eat straight away anyhow.
For the filling, I went for raspberry jam spread (jam spread has slightly more fruit and therefore less sugar), some fresh blackberries (but you could go for raspberries or similar, I just used what I had) and for the cream I used a little squirt of light cream. If you want to keep the cals low you can replace that with quark. But for me, I wanted the cream.
Once all sliced and filled, it was a perfect little Victoria Sponge Mug Cake for one. Actually, it was enough that I could have actually shared, but when it comes to cake, I'm not sharing. It is ALL mine.
Take into consideration the mug you use to cook the Victoria Sponge Mug Cake because obviously, the cake will be the same of the mug. I went for one with quite a straight bottom so that it had an even form. If you are not bothered about it being slightly symmetrical then it doesn't matter. Do make sure the mug is big enough for the batter to rise though, it will rise quite high, but then as the microwave stops, go back down again quite a bit. That is all perfectly normal.
Fruit sides for Victoria Sponge Mug Cake
The easiest choice, of course, is berries or another fruit of choice. Berries are always going to be the best thing to pair with a cake like this - my favourites are raspberries, blackberries, strawberries or cherries.
What Kitchen Items do I need to make this Victoria Sponge Mug Cake?
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