Matt Preston's 80-second sponge cake recipe

Step 1

Whip the caster sugar with the eggs and passionfruit. Throw in the melted butter and whisk to combine. Add the flour to the mixture and stir to combine.

Step 2

Grease and lightly sugar the insides of 6 ramekins. Half fill each with the batter. Wrap ramekins loosely in plastic wrap so they’re covered but hot air can escape.

Step 3

Microwave each ramekin for 40 seconds on high.

Step 4

Use the first ramekin as a tester and increase or decrease the cooking time according to the power and efficiency of your microwave.

Step 5

For the compote, cook the berries and sugar in a small saucepan over high heat, stirring, until bubbly and syrupy (about 40 seconds).

Step 6

Turn out your sponges, divide the fruit over each and dollop with whipped cream (or double cream, if that extra 20 seconds of whipping matters to you).