80g of flour, 5g of baking powder, 2 eggs, 80ml of milk, 80g of sugar, a little bit of oil

(Flour can be used with the most common, do not use dumpling flour or high-gluten flour)

Steps:

1. Flour and baking powder mix well.

2. Separate the egg yolks from the egg whites, and mix the yolks, milk, 40 grams of sugar, and a little bit of oil, stirring well, and taking care not to create too many bubbles

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

4. Begin to beat the egg white, after some bubbles, add 40 grams of sugar, can also be divided into 2 times to add sugar, continue to beat , and has been playing until the egg white foam hair up, put it does not move will not disappear, and more fine before you can. This seems to be called dry foam. (I do not have a whisk, not even manual, I just use three chopsticks, 5 minutes can already see the effect, 8-10 minutes is good enough)

5. the egg white in 2 to 3 times to add to the yolk mixture, add a time on the mixing, and then add again.

6. Once completely mixed, prepare a microwavable container with oil around the inside. Pour the completely mixed batter into the container. (The batter will rise, so you can't use a very small container to give it room to expand.)

7. Shake the battered container on the table a couple of times to get the big air bubbles out.

8. then you can go into the microwave oven, microwave to medium-high power, 4 minutes. 4 minutes after the opening to see, if it is not cooked enough to be heated for another 1 minute.

9. finished, take out, inverted on the plate on the line

microwave cake of 10 minutes to whip the egg white

There are a lot of people with the microwave to do the cake unsuccessful, to rectify the reason is because the egg white is not whipped. Now will I whipped egg white secret to tell you it, as long as 10 minutes, do not put the hair powder can bake a soft cake,

1. First check your egg white tools, pots and egg beat must be clean and no oil, no water, otherwise it will increase the difficulty of whipping.

2. Now let's beat the egg whites, first add a small spoonful of salt in the egg white basin, which is very helpful for whipping egg whites, start beating Beat until the egg whites up to foam, which is only 1 minute is enough.

3. Now you can add 1/3 of the sugar you prepared into the egg whites and continue to beat until the egg whites get up in small, more uniform bubbles, this time the egg whites are still watery. This may take up to 3 minutes.

4. Add the rest of the sugar 1/2, beat it Wait until the whites have whitened, look closely, this time the egg white can still be seen in small bubbles, but has become semi-fluid. At this point the whites will come down in large drops when you pick them up with the egg beater. This takes about 4 minutes.

5. Finally, put the rest of the sugar all into the basin, a word: fight, soon your hands will feel a little heavy, the egg white has become semi-gelatinous, and then beat for a while, you can feel free to egg white sown to the corner of the basin, it is not flowing. This is called "dry foam" and is best for sponge cakes. This will take two minutes is enough,

The ingredients supermarkets have if not you can go to your local cake store to ask them.

If you don't have the ingredients, you can ask them at your bakery.