2 x 9 inch round or square microwavable cake dishes
Line the base of the tins with butter paper. Or grease the bases and dust with either maida or sugar till well coated.
Sift the flour, cocoa, baking soda and powder and transfer into a mixing bowl.
Add the salt, sugar, fat, water and vanilla.
Beat the mixture using a wooden spoon or a beater till well blended.
Add the milk and vinegar to the cake batter and beat till smooth. The batter looks almost glossy when done.
Divide the batter into the dishes.
Bake one cake at a time, at 100 per cent for two minutes. Rotate container half way and bake for another two minutes.
Rotate again and bake 1 minute.
Let stand for five minutes then turn cake out of the tin.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.