Biscuits stand among the most beloved desserts and snacks, blending comforting flavors with a satisfying bite. They look inviting, taste delicious, and while they can feel calorie-dense, there are delicious options that let you enjoy their charm with fewer calories. This collection focuses on a practical approach to enjoying a fluffy treat without sacrificing flavor or texture.
Yet the key to a perfect cake isn’t counting calories alone; it’s achieving a light, airy crumb. With this recipe, the goal is a cake that feels cloudlike in every bite, and the best part is you can do it using just a microwave oven. The method centers on maximizing rise and tenderness with simple, accessible ingredients.
A microwave sponge cake may not develop the deep, toasty crust you get from traditional oven baking, but it still delivers a bright, comforting dessert or morning breakfast that can lift spirits and brighten the day.
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3 eggs
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1 plain yogurt
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Olive oil (same amount as yogurt)
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Sugar (twice the amount of yogurt)
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Salt (a pinch)
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Butter (or oil) to grease the pan
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Whisk the eggs and yogurt in a large bowl until smooth and well combined. Add the oil, sugar, and salt, then continue whisking until the mixture shines with lightness and appears evenly incorporated.
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Gradually fold in the flour and yeast, blending slowly to avoid lumps. The aim is a silky, lump-free batter that captures air and encourages a tender crumb.
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Grease the muffin tin with butter or oil and prepare it for microwaving. Ensuring a light coating helps the cake release easily and promotes even rising.
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Pour the batter into the mold and microwave on high power for about 8 to 9 minutes. The exact time may vary with microwave wattage, so watch for a springy touch and a set center.
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Let the cake cool briefly, then dust with powdered sugar if desired. If sugar was reduced in the batter, a light dusting at the end can provide a delicate sweetness that complements the fluffy interior.