My friend and I decided to make some mug cakes today. One of the recipes only required the yolk of an egg, so I decided to put the extra egg white to use and experiment. Here is the recipe:
- 1 egg white
- 2 tbsp flour
- 3 tbsp powdered/icing/confectioner’s sugar
- 1 tbsp unsweetened cocoa powder
- 2-3 tbsp milk/vegetable oil
- 1/8 tsp baking powder
- 1/8 tsp vanilla (optional)
Using an electric hand mixer, stand mixer, or just a fork, whip the egg white halfway to stiff peaks. You can skip this step if you don’t want your cake as fluffy. I used a bowl for this.
Add in the flour, sugar, cocoa powder, and baking powder. You can sift these if you want to add extra air to the cake.
Fold the ingredients together, then add in the milk/oil and vanilla.
Cook in the microwave for 1 minute to 1 1/4 minutes. For a moister cake, add 3 tablespoons of milk or vegetable oil instead of just two. You can also add the egg yolk in with the wet ingredients as well.
Feel free to add toppings of your choice (fruit, whipped cream, powdered sugar).
(Peaches and Pastries original recipe)