1。 Mix flour and baking powder well.

2。 Separate egg yolk from egg white, mix egg yolk, milk, 40 grams of sugar and a little oil, and stir well. Be careful not to produce too many bubbles.

3。 Pour the mixture of flour and baking powder into the egg yolk mixture and stir well.

4。 Start beating the egg whites. After some bubbles appear, add 40 grams of white sugar, or add white sugar twice, and continue beating ... until the foam of the egg whites is initiated, it will not disappear if it stays still, and it will be fine. This seems to be called dry foaming. (I don't have an egg beater, not even a manual one. I just use three chopsticks. The effect can be seen in 5 minutes, and 8- 10 minutes is enough.)

5。 Add the egg whites into the egg yolk mixture for 2 to 3 times, stir well once, and then add them.

6。 After mixing completely and evenly, prepare a microwave oven container with oil around it. Pour the fully mixed slurry into the container. The batter will rise, so you can't use a small container. Give it room to expand. )

7。 Shake the container filled with powder slurry on the table a few times, so as to drive out the big bubbles.

8。 Then you can enter the microwave oven, and the microwave oven is set to medium and high-grade firepower for about 4 minutes. Open it after 4 minutes. If it is not ripe enough, heat it again 1 minute.

9。 When finished, just take it out and buckle it upside down on the plate.

Cream is bought in the cake material store, whipped cream is also sold in some local supermarkets, and then it can be beaten into the cream we usually see like egg whites. If it is too much trouble, you can buy foamed cream, which is directly squeezed out like a spray in the cake material store. The cream made from foamed cream should first be evenly spread on the surface of the cake with a scraper, and the rest should be squeezed on the cake with a framed bag to decorate the fruit.