Microwave Chocolate Sponge

Ingredients:-	Equipment:-
100g Soft Margarine.	Scales.	Clingfilm/paper towel.
100g Caster Sugar.	Cooking knife.	Cooling rack.
75g Self raising flour.	Fork.	Mixing bowl.
25g Cocoa Powder.	Cup/small bowl.	Sieve.
2 Large Eggs.	Tablespoon 15ml.	Spatula.
1 tbsp warm water.	800ml microwave round container. 130mm diameter by 90mm deep.

Instructions:-

A. Margarine + Sugar.

1. Add margarine to mixing bowl.   (To estimate quantity, look at weight of tub or block and score the surface into 100g sections.)
2. Break margarine up into small lumps with a kitchen knife to speed up creaming.
3. Measure the sugar and add to the mixing bowl.
4. Mix together with the back of a fork until you get a light, fluffy, creamy mixture. Hold the bowl at an angle to help mixing.

B. Eggs.

1. Break eggs into a cup one at a time. Check for shells.
2. Add to the mixing bowl.

C. Flour + Cocoa powder + Water.

1. Measure 75g of flour with the scales. Add 25g of cocoa powder to make up 100g.
2. Place sieve over the mixing bowl.
3. Tip in the flour and cocoa.
4. Sieve into the mixing bowl, raising the sieve up to add air. . Use the back of a spoon to press through any lumps.
5. Add one tablespoon of warm water. (this makes the mixture wetter).

D. Making the cake.

1. Use a fork to fold in the ingredients to combine them. Do not over mix as this removes air.
2. Line the round container with clingfilm.
3. Add the mixture using a spatula and a spoon. Level the top.
4. Cover container with a paper towel to stop the loss of moisture.
5. Cook on full power for 6 minutes.(650watts) Check after 5. Surface should be firm and slightly moist. Push a metal skewer into the cake. No cake will stick if the cake is cooked.
6. Remove from oven and rest for 5 minutes.
7. Place upside down cooling rack and remove the clingfilm.
8. Leave to cool.