John Myers
Microwaves are not only suitable for heating food, they also have a cooking function. Accordingly, you can not only cook with a microwave but also bake. However, there are some important differences to baking in the oven that should be kept in mind. Also due to its smaller size, a microwave may not be able to completely replace an oven. Nevertheless, it is suitable for the quick, simple baking kitchen, for example our mug cake.
In particular, very simple cakes without leavening agents can be prepared in the microwave when time is of the essence. For one or more small chocolate cakes, put 2 tbsp cocoa powder, 4 tbsp sugar, 4 tbsp flour, 3 tbsp milk, 3 tbsp oil and an egg in a bowl and stir to form an even batter. The basic recipe can be supplemented as desired, for example with ground nuts, vanilla sugar or other spices. Place the dough in greased cups and bake for a few minutes at around 600 watts of microwave power. Check the intermediate result regularly so that the cake does not become too dry. The batter will of course cook faster if you divide it into several cups.
However, microwave and oven do not achieve the same results. Microwave baked goods are generally less crispy, often a bit tougher and drier. To prevent cakes from becoming even drier in the microwave, you should bake dough at a maximum of 600 watts. Also, you won’t get a significant crust in the microwave like you get in the oven. So before baking, think about what result you expect and whether you would rather use the oven.
Also check the containers and parchment paper or parchment paper alternatives you plan to use for baking – not everything is microwave safe. Glass, porcelain, and plastic are generally suitable. However, not every plastic can withstand high temperatures, so you should make sure here. It is better to do without a metal cake pan. While metal is not strictly off-limits in microwave ovens, it should never get too close to the wall of the appliance. The dough could also heat up worse if the vessel reflects the rays.
