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1
Put all the ingredients except for the water and oil in a bowl, and mix together with a whisk or chopsticks.
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2
The key is to mix well at this stage!
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3
Add the oil and 2/3 of the water, and mix again.
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4
Add the remaining water little by little, until the batter is a bit looser than pancake batter.
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5
Please adjust the amount of water, which can vary depending on the humidity as well as how you scooped the flour into your measuring cup.
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6
Grease a paper mold or a mold that is microwave safe with some extra oil, and pour in the batter.
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7
Microwave for 3 1/2 minutes, turning once during cooking.
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8
When a bamboo skewer poked into the middle comes out clean, it's done.
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9
Please adjust the microwaving time depending on your oven.
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10
(I used a child's bowl as the cake mold here.)
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11
Leave the cake to cool in the container or mold.
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12
When it starts to separate from the sides (see photo), take it out of the mold and it's done.
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13
Moisten your knife to cut through it cleanly.
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14
You can sandwich something inside the cake, or decorate it.
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15
Here I have made a 'buttercream' using palm oil shortening mixed with powdered sugar and vanilla essence, plus blueberries and blueberry sauce.
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16
My allergic son can eat soy now, so I used a readymade soymilk cream to make a decorated cake with strawberries.
