InnerSource Summit EU Spring 2020 - Cake in a Cup Challenge

Hi InnerSourcerers!

For the second day of InnerSource Summit EU Spring 2020, we have the CAKE IN A CUP CHALLENGE!! The main thing is we suggest that you gather these ingredients BEFORE the challenge begins. If you do this, it will take less than 5 minutes to complete and you'll get to share your creations with us at tea break (and eat them while they're still warm)...

Here's everything you need to know:

A) Choose a recipe. Here are two basic ones, but you can freestyle as well. We advise you to stick with these basic proportions. Be sure to gather your ingredients BEFORE we get to the break...maybe even the night before? Don't mix them until just before you pop your cup in the microwave, however...

Recipe One:

Chocolate Cake in a Cup (from Irish Countrywoman’s Association cookbook)

Ingredients (please locate them all before the activity):

4 tsp of self-rising flour (or regular flour with an 1/8 of a tsp baking soda added)

4 tsp of granulated sugar (use superfine or caster sugar for best results)

2 tsp of cocoa powder (NOT chocolate milk powder)

1 egg beaten

3 tsp milk

3 tsp light oil (like canola)

2-3 drops vanilla extract

1 handful chocolate chips

1 large (1 pint) mug or 2 c. (480ml) pyrex jug (measuring cup)

Microwave oven

1. Combine flour, sugar and cocoa in your mug. Stir in the beaten egg, milk and oil, then add vanilla drops and chocolate chips
2. Cook uncovered in the microwave on high (1,000 watts) for three minutes
3. Allow to cool, tip out on a plate and bring back to share with us on Zoom. You might want to bring a cup of tea or milk along as well.!

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Recipe Two: 

Vanilla Sponge Cake in a Cup

Ingredients (please locate them all before the activity)

• 2 tablespoons (1oz/30g) butter
• 1 large egg*
• 2 tablespoons milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract , optional
• ¼ cup (50g) granulated sugar
• 6 tablespoons flour
• 1/4 teaspoon baking powder
• Tiny pinch of salt
• Fruit for garnish (I used three blueberries, two raspberries and a sprig of fresh mint)
• 1 large (1 pint) mug or 2 c. (480ml) pyrex jug (measuring cup)
• Microwave oven

 

1. Place the butter in a large mug and microwave it for 20 to 30 seconds until melted.

2. Add the egg* and whisk it in with a fork or small whisk.

3. Stir in the milk, vanilla, almond and sugar.

4. Add the flour, baking powder and salt. Mix the batter with a fork or whisk until smooth (no lumps).

5. At this point you can cover and place in the fridge for up to 25 hours. When ready to serve microwave for 1 minute and 20 seconds on high. Top with whipped cream and fresh berries and enjoy

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B) Bring your cake in a cup back with you to the Zoom channel so we can all feast together! We're very interested in how this turns out for you. Extra points for using the cup or mug you entered in the Cup Challenge the first day.