If you don't have an oven, I suggest you use a steamed one. The cake made in the microwave oven is not delicious. Moreover, it is difficult to succeed. The middle is burnt, or it does not rise in the middle, or the surface is uneven, which is difficult to control. You are not advised to try. A few years ago, there was no oven at home, so we used steamed ones. They are all delicious, better than the microwave oven. Steaming cakes is easy. You need a cake tray, cake paper (Khan, I don't know what this thing is called), tin foil, clean towel and string. The method is: 1 Cut the cake paper into the shape of the bottom of the cake tray, pad it on the bottom of the tray, and coat it with butter or vegetable oil; (Generally, white paper can also be used instead) 2. After the cake mixture is ready, pour it into the cake tray and the surface is flat. You can use a spoon, put some vegetable oil on the bottom, and then use it to smooth the cake surface; 3. Seal the cake tray with tin foil; 4. Cover the cake tray sealed with tin foil with a small towel, wrap a string around the mouth of the cake tray and tie it tightly. The four corners of the towel are tied in a knot in reverse (just for steaming). 5. Boil the water first, then put the cake in, and steam for 50 minutes on high or medium fire. 6, take it out, uncover the towel, (tin foil can be puzzled), insert an iron needle or a sharp knife in the center of the cake, pull it out, if it is clean, then the cake is cooked, if it is covered with cakes, then the cake needs to be steamed for a while and continue the test. 7. After the cake is steamed, unwrap the tin foil, leave it for 5 minutes, and then take it out. The above steps 3 and 4 are to prevent water vapor from entering the cake. Pay attention to the general cake, the liquid should not exceed 2/3 of the volume of the cake plate, and the space caused by the cake should be reserved. This method is suitable for most cakes (including sponge cakes, tea cakes with high butter content, pudding cakes and so on). ), but only a few cakes such as angel cake, baking protein and Swiss cake rolls can't be made because of material or shape problems. And the taste is guaranteed:) Next is the material and formula: basic cake: 2 cups of flour (spontaneous flour) or 1.5 cups of spontaneous flour mixed with 0.5 cups of ordinary flour, 2 eggs 125g butter (about 25 degrees at room temperature), 1 cup of sugar (or 3/4 cups). Homemade cake tool: rice cooker. One ingredient: four eggs and one flour. Two teaspoons of raw flour, salad oil, white sugar and raisins are made: first, the eggs are scattered in a container, while stirring, while adding white sugar (according to personal taste), flour, raw flour, baking soda, a small amount of salad oil and raisins, until the eggs and other ingredients are stirred into a thin paste (if the flour is added too much, it will be thick, and the finished product will not be soft). Pour in the stirred cake paste, cover the lid and turn the rice cooker to the cooking position until you hear the rice cooker jump to the heat preservation position. However, it can't be cooked at this time. Keep the temperature for ten minutes to allow it to fully expand and come out in ten minutes. A delicious raisin cake is made by inverting a large plate on a rice cooker. The taste is as good as that made in the oven, and it is simple and convenient, which is very suitable for use. Materials for making cakes in microwave oven: low-gluten flour 80g baking powder 5g eggs 4 milk 60ml sugar 80g oil a little first separate the yolk from the egg white. Mix flour and baking powder evenly. Note that you must use low-gluten flour to make cakes, and high-gluten flour is not suitable for making cakes. Then, mix egg yolk, milk, 40 grams of sugar and a little oil and stir well. After mixing flour and baking powder, you can stir it a little with an egg beater to eliminate flour particles. Then pour into the egg yolk mixture and stir well. Then I started to beat the egg whites. Flap it for a while and you can see some bubbles. Add 40 grams of white sugar, or add white sugar twice, and continue to beat until the foam of the protein is pushed out. Protein must be semi-gel, that is, it will not flow again. Then, add the egg white into the egg yolk mixture for 2 to 3 times, stir it evenly once, and then add it. After mixing completely and evenly. The correct way to stir is to stir up and down or left and right, not too hard. Prepare a container for a microwave oven and grease it around. Pour the fully mixed slurry into the container ... Be careful not to fill it too full and leave a certain height for it to expand. Shake the container full of powder slurry on the table a few times to drive out the big bubbles, and then you can enter the microwave oven! If you want to heat evenly, first put a pair of bamboo or wooden chopsticks under it, and then put the container on the chopsticks. Turn the microwave oven to medium and high-grade firepower for about 5 minutes. Open in five minutes. If it is not ripe enough, heat it again 1 min. Take it out after eating and buckle it upside down on the plate. If you want to make it into any shape, you can put cream, chocolate and the like directly outside. No styling, just cut it open and eat it. In addition, you can add some raisins when cooking.