Baking cakes in the Microwave ovens as compared to Electric ovens

  • Is there a difference in the output or in the procedure when baking cakes in the Microwave ovens as compared to Electric ovens?

    What are the basic and crucial differences found among cakes baked in the above mentioned different equipments?


    Question: If we run the microwave (which has a convection feature) on "grill and convection" mode only, does it become same as rectangular "Electric ovens"? Please explain why and how too.

    As each microwave cooks differently, even recipes found online are going to be inexact. Unless the manufacturer of the microwave included a cookbook (which I don't think they've done for years), and it had a cake recipe in it, it'd be a lot of trial and error.

    "Grill and convection" isn't a standard microwave mode, can you specify what kind of appliance you're talking about? Is it a "convection microwave"?

    @Aaronut My microwave has a convection feature.

    Can you tell us your make and model of microwave? We may be able to look up if its just marketing speak (like a microwave with a fan) or a real feature?

    Can you explain what you mean by bakery style structure? Or perhaps find a (close-up) picture of a cake with the kind of texture you're looking for? I'm guessing you're looking for a somewhat denser crumb, but it's hard to be sure.

    Yes. A dense crumb with little darker toned surface than the inside, just a little hard to cut with a knife kind. link

    Is your microwave a regular microwave, or a convection microwave? I think you'll get better results if you have a convection microwave oven.

  • rumtscho

    rumtscho Correct answer

    9 years ago

    Yes, there is a difference. You shouldn't be baking a cake (or anything else) in a microwave oven.

    A microwave oven excites the water within your food. When you put in dough or batter, the excited water doesn't bind with the starch the way it does under normal heat, it escapes the starch, leaving you with a stone-hard piece of dough or batter.

    There is something called "five-minutes microwave cake". I haven't tried it, but in the recipes floating around the interwebs it gets eaten while still hot (so probably before it has had the chance to get too hard). It also seems that there is a very small heat frame in which it gets OK. Bake it too much, and it will get hard, or burn. Bake it too little, and you end up with a mug of warm batter. It is also supposed to be a cupcake, I suspect that if you try to bake a bigger portion at once, there will be enough temperature difference in different zones of the batter to get underbaked, baked and hard portions all at once.

    Bottom line: if you want to try for the fun of it, make a cupcake in the microwave, and watch your energy input (microwave watt setting and time) very closely, then eat immediately. You can find recipes all over the Web, e. g. on Instructables. If you want a real cake, don't bake in a microwave.

    This, a million times over. Microwaves are for reheating leftovers, boiling water, and doing fun science experiments. They are not for serious cooking or baking.

License under CC-BY-SA with attribution


Content dated before 6/26/2020 9:53 AM