Medifast Strawberry Shake Cake
The recipe for a Medifast Shake cake is not mine, but I couldn't help but sharing this cute little cake!
The recipe for a Medifast Shake cake is not mine, but I couldn't help but sharing this cute little cake!
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- I used a brownie tray and mixed everything together.
- Nuked in the microwave for 1.5 minutes.
- This may vary depending on your microwave.
- Top with cream cheese.
Standard sponge cakes rely on creaming butter and sugar to trap air, but this single-serving shake variation depends entirely on chemical leavening and egg protein coagulation. Skeptics of microwave mug cakes usually encounter a rubbery disaster because excessive heat drives out moisture too quickly. Success here requires strict adherence to timing, specifically cooking in intervals rather than blasting the batter for an extended duration. Pour the batter into a small brownie tray or ramekin, ensuring the depth remains even so the edges do not overcook before the center sets. Microwave appliances vary wildly in wattage, meaning the standard ninety-second cook window is merely a baseline estimate rather than an absolute rule. Watch the top surface closely as it cooks. The cake is done when the shiny wet batter loses its gloss, the edges pull slightly away from the container walls, and a light press with a fingertip leaves no impression. Overcooking by even fifteen seconds transforms the protein structure from tender to tough and dry. Let the cake rest for two minutes after removal to allow internal steam pressure to equalize before spreading the reserved cream cheese topping.
