You don’t need baking powder to make cakes in the microwave

Ingredients: Eggs: 4 flours

200g

Original milk

245ml

White sugar

80g

A little butter

Method: Separate the egg white and egg yolk, add butter and part of the egg yolk White sugar;

Beat the egg yolks, butter and white sugar evenly

After beating evenly, add flour, pour in milk and stir evenly (do not stir in one direction to avoid over-stirring the batter) ) and set aside for later use

The next step is the most critical task of making a cake—beating the egg whites!

It usually takes twenty to twenty-five minutes! While beating the egg whites, add sugar in three batches.

Beat the egg whites all the time! beat! beat! Beat the egg whites until they become whatever you want them to be, and they won’t fall over when you insert chopsticks!

Add the beaten egg whites into the egg yolk batter in three batches. Use the bottom-cooking method, do not stir, keep stirring evenly

First add butter to the microwave oven, melt the butter in the microwave and heat the microwave turntable. Let the melted butter cover the bottom (note: the bottom!) of the microwave dish with butter. Pour the mixed egg batter into the vessel. Gently press a few times (note: do not use the shaking method!) to press out the air bubbles in the egg batter. Sprinkle some cashews and sesame seeds, thinking it would be delicious too. Then microwave on high heat for eight minutes, and the cake is out of the oven. Pour over condensed milk and serve.