Baking a cake in a microwave

Question

I generally bake cakes in a microwave (because I don't have an oven) and all of them have a spongy texture. Is there any non-oven method where my cake has a little bakery style cake like structure?

Answer 1

It won't be easy to achieve a bakery style cake in the microwave (I'm assuming you are looking for an actual cake rather than just a 'cake-in-a-cup').

First of all, how a microwave works:

• A microwave works emits waves called microwaves(!) (a short wave lenght)
• These waves pass through most non-food items (ceramic, plastic) and bounce off metals
• Once they hit water (and also I'm told fats and sugars) the waves excite (vibrate) the molecules which creates heat

The first obstacle is that a microwave, cannot have metal cake tin which most are, although you can increasingly find 'silicone' tins which would work too.

It is also hard to get a brown crust on the cake as that is formed by the Maillard reaction. This is promoted by moisture in the air and direct heat which is not found in a microwave. Since the cake will cook, unlike in a real oven, roughly evenly and the heat does not have to travel into the center of the cake, there is no chance for it to brown. However, apparently placing a piece of foil (although I would be nervous to try it as I have always been told not to put ANY metal in a microwave) over the cake will mean that microwaves bounce off it and heat the top of the cake and browning it. Again, not recommend without advice from a professional.

Most of the recipes for microwave cakes have a higher liquid content in them than traditional cakes, which could explain their 'spongy' texture. I would try using a cake made with an equal amounts butter, sugar, flour and eggs (much like a pound cake). I can't see why cooking in a microwave should require a different recipe, although I suppose it is easier to have a recipe using a box mix and water/oil if you're making it in a small cup. This would also be slightly denser as it uses creaming to incorporate air, rather than using chemical raising agents.

Answer 2

If your microwave has a grill function, that might help a bit for getting a crust.

Answer 3

I've had success of sorts with a basic sponge cake, but I soon went back to my fan oven. They're good for steamed puddings though.

Answer 4

Unsurprisingly, you're unlikely to get a decent result. I only managed an edible cake (more of a brownie) using a BodyBuilding recipe (which is supposedly nutritious).

• 1 ½ scoops chocolate flavored whey protein
• ¾ scoop chocolate soy protein (GNC’s 95 Protein is good)
• 1 tablespoon fat free/ sugar free instant chocolate pudding mix (such as Jell-O instant pudding that comes in the box)
• ½ teaspoon baking soda
• 2 packs Splenda

Directions Mix in a microwave safe bowl with enough water to make a batter like consistency (may take several tries to get it right)

Microwave for a minute or until cake like. It will rise considerably in the bowl. If it falls when you take it out, use less water next time

Topping

• 2 tablespoons whipped cream cheese
• 4 packs Splenda
• Blend the Splenda and cream cheese