Name: Microwave Sponge Dessert
Prep time: 20 min
Cook time: 10 min
Yield: 6
Ingredients: Microwave Sponge; 2 large eggs; 1 vanilla bean, cut and scraped; 40g Chelsea Caster Sugar; 2g cocoa powder; 15g plain flour; Brandy Snap; 50g unsalted butter; 50g plain flour; 55g Chelsea Golden Syrup; 125g Chelsea Icing Sugar; Raspberry Cream; 200ml tub dollop cream; 1 punnet fresh raspberries; 2 tablespoons Chelsea Icing Sugar; Lavender flowers

All
Light
Fruity
Nutty
Spiced
Caramel
Chocolate

Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Details page sections

Desserts

Microwave Sponge Dessert

Preparation

20 mins

Bake

10 mins

Difficulty

Easy

Servings

This microwave sponge recipe looks fancy, and is definitely tasty.

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Ingredients
Method

Ingredients

Microwave Sponge

2 large eggs
1 vanilla bean, cut and scraped
40g Chelsea Caster Sugar
2g cocoa powder
15g plain flour

Brandy Snap

50g unsalted butter
50g plain flour
55g Chelsea Golden Syrup
125g Chelsea Icing Sugar

Raspberry Cream

200ml tub dollop cream
1 punnet fresh raspberries
2 tablespoons Chelsea Icing Sugar
Lavender flowers

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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Caster Sugar

The fine crystal of Chelsea...

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Icing Sugar

Icing sugar can also be...

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Method

Whisk the eggs, vanilla seeds and sugar for 20 minutes. Sieve the cocoa powder and flour together. Gently fold the dry ingredients into the egg mixture before placing into a piping bag. Gently pierce 4 holes in the bottom of a paper cup, then half fill the cup with the sponge mixture. Microwave for 45 seconds.

Pre-heat the oven to 170°C. Rub the butter and plain flour together until there are no lumps of butter then add in the golden syrup and sieved icing sugar. When it comes together as dough, roll it between two sheets of baking paper to 3mm thickness. Bake it in a sheet on a flat tray at 170°C for 10 minutes.

Place the dollop cream in a bowl, tear half of the punnet of raspberries into pieces and then fold through the cream. Retain the remaining raspberries for garnishing.

Tear the sponge into uneven pieces and place on a plate. With a warm teaspoon scoop the raspberry cream and garnish the plate with three scoops. Break up the brandy snap and place random piece onto the plate. Finish with lavender flowers.