I'm going to learn how to make a cake?

If you don't have an oven, I suggest steaming. Cakes made in microwave are not good. Also, it's hard to make it successfully. It's hard to control when it's mushy in the middle, or when it doesn't rise in the middle, or when the surface is uneven. It's not recommended that you try it. I didn't have an oven at home for the first few years, so I used steaming, and the flavor and texture are very good, better than microwave. Steam cake is very easy, you need a cake pan, cake paper (sweat, this thing I do not know what to call it), tinfoil, and a clean towel and a thin rope. The method is: 1, the cake paper cut into the shape of the bottom of the cake plate, pad in the bottom of the plate, coated with butter or vegetable oil; (general white paper can also be replaced) 2, after the cake mixture is done, poured into the cake plate inside, the surface flat, you can use a spoon, the bottom of the coating of a little vegetable oil, and then used to smoothen out the surface of the cake; 3, with the tinfoil to the cake plate above the seal up; 4, a small towel cover in the tinfoil sealed on the cake plate with a thin rope around the cake Turn around the mouth of the plate with a thin rope, tied tightly, the corners of the towel back up to tie a knot (just easy to steam after the raised) 5, first boil the water, and then put the cake to take, high or medium heat steaming for 50 minutes. 6, take out, uncover the towel, (tinfoil can not be unraveled), in the center of the cake inserted an iron needle, or a thin knife, pull out, if the top is clean, then the cake is cooked, if the top is stained with sticky cake, then the cake will have to steam for a while, continue to test. 7, after the cake is steamed, untie the tinfoil and leave it for 5 minutes, then take it out. The above steps 3 and 4 are to prevent water vapor from entering the cake. Note that the general cake, the liquid should not exceed 2/3 of the volume of the cake pan, reserving space for the cake to be launched. This method is suitable for most cakes (including sponge cakes and tea cakes with higher butter content, pudding cakes, etc.), and only a few, such as angel food cakes, baked egg whites, and Swiss cake rolls, can't be made because of the material or shape. And the taste is guaranteed:) Next are the ingredients and recipe: Basic cake: 2 cups of flour (self-raising flour) or 1.5 cups of self-raising flour mixed with 0.5 cups of plain flour 2 eggs 125g butter (room temperature of about 25 degrees Celsius) a cup of sugar (or 3/4 cup) home-made cake Tools: rice cooker a material: four eggs, a rice spoon of flour, a small spoon of baking soda (yeast), raw flour, two small spoons of oil, salad oil, sugar, flour, flour, flour, flour, sugar and sugar. , salad oil, sugar, raisins, a number of production: the first egg beaten in a container, while stirring while adding sugar (according to personal taste light put), flour, baking powder, baking soda, a small amount of salad oil, raisins, until the eggs and other ingredients stirred to a very thin batter (if the flour to add more than the estimate is thickened, made out of the not fluffy) will be a rice cooker with a brush on a layer of oil, the cake will not stick to the pan, and the cake will not be made. In order to make the cake does not stick to the pan, easy to pour. Will stir the cake paste into the pour, cover the lid, the rice cooker to the cooking file, until you hear the rice cooker jumped to the insulation file until, however, at this point can not be immediately out of the pot Oh, but also continue to keep warm for ten minutes to allow it to fully expand, ten minutes after you can come out, with a large plate upside down on the rice cooker, a delicious raisin cake on the pot, the taste is not worse than that of the oven to make it Oh, and there are Simple and convenient, very suitable for friends who do not have an oven to make Oh. Microwave cake Prepared materials: 80g gluten flour baking powder 5g eggs 4 milk 60ml sugar 80g oil a few First of all, egg yolks and egg whites are separated. First, separate the egg yolks from the whites. Mix the flour and baking powder. Note that you must use low gluten flour to make cakes, high gluten flour is not suitable for cakes. Then, mix the egg yolks, milk, 40g sugar, a little oil and stir well. After mixing the flour and baking powder, you can slightly stir it with a whisking brush, which will eliminate the particles of flour. Then pour it into the egg yolk mixture and mix well. Then it's time to start beating the egg whites. First beat for a while, see some bubbles, add 40 grams of sugar, can also be divided into 2 times to add sugar, continue to beat, until the egg white foam hair up, and more fine before you can. Egg white must be beaten until the semi-gelatinous appearance, that is, will not flow again. Then, add the egg whites to the yolk mixture in 2 or 3 batches, whisking once and then again. Whisk completely to combine. (The correct way to mix is to stir up and down or side to side, without too much movement). Prepare a microwavable container and grease all around the inside. Pour the completely mixed batter into the container ...... Note that you must not overfill the batter while filling it, leave some height for it to expand. Shake the container of batter on the table a few times to get rid of any big air bubbles, then it's ready for the microwave! For even heating, place a pair of bamboo or wooden chopsticks underneath and place the container on top of the chopsticks. Microwave on medium-high for about 5 minutes, then turn on the microwave after 5 minutes, and if it's not cooked enough, heat it for 1 minute more. When it's done, take it out, invert it on a plate and it's OK! If you want to make any kind of shape, you can just spread cream, chocolate, etc. on the outside. If you don't want to do any modeling, you can just cut it up and eat it. Also, you can add some raisins in it when you make it.