Yes, you are right. Its a mistake on our side.

Maahi you don’t “PORK” a cake. You have to “POKE” it with a toothpick/ fork 😛

Hi Vartika,

The cake readiness check process is:
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How to check?
Use a tooth-pick and poke it at the center of cake. If it comes out clean i.e. no greasy cake batter paste visible or felt on touching the tooth-pick, then your cake is all set.

If you do see some cake paste there, this signals that the cake might still need some more time to completely bake its inner portion.

Here, we recommend to bake it for another 5-10 minutes and then re-check.

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This is mentioned in above article as well.

You can ask your microwave related question here itself or here:
https://www.inhouserecipes.com/baking-in-microwave-oven/

Both places are fine for asking Microwave related questions.

Hi Mahi
I will try with the suggestions above. Fingers crossed 🙂

One question though: You have mentioned that after 30 minutes I should keep checking the cake after every 8-10 minutes. What should I check and how should I check?

I also have few microwave related queries (not related to baking). Is this the right place to put up those questions or if you can send a link for my microwave doubts?

Thanks

Hi Vartika,
Thanks for sharing your experience with us.
There can be many reasons to it.
a. Batter of the cake
b. The use of MWO

Lets talk about A first. these can be the probable reasons to it;
1. Cake batter should be of right dropping consistency. It should not be very thin or thick.
2. Beat the batter for about 5-7 minutes.
3. Bake just after making the batter.

Now B. Most probably the MWO is the main reason of the failure.
1. There is a difference between baking in oven and MWO. The time of baking may vary.
2. Every oven works differently. Some works faster than the other.
I did not understand that how the toothpick inserted was clean when it was not fully baked from inside?
Anyways, i would suggest you to bake it for little longer time. After 30 minutes of baking you should keep the check every after 8-10 minutes. if you see the top of the cake getting very dark than cover the top with foil papers, so that it will bake from inside completely too rather than just getting burn from the top.

I would also suggest you to watch the video carefully one more time to get the better understanding of the recipe and for the best result.
Hope this will help.
Maahi

You have explained the recipe quite well.
With your article’s help, I have finally started baking in my MWO. I tried this recipe in my kenstar kj30csl6 MWO.

I pre-heated the oven on Convection mode (i checked in the user manual how to set the oven to convection mode) at 180C till it beeped. Then baked for 45 mins. The fork I inserted came out clean. But the crust was not brown. After cooling the cake, the consistency inside was like that of sheera. I used 400g Milkmaid condensed milk. What could be the problem? Thanks.

If both OTG and Microwave with convection are behaving the same i.e. un-even flatness of cake, then we can’t say that any of those devices have issues with heating.
It is most probably the cake paste that has issues with its un-even consistency.
Check that there are no visible lumps in there.

The most probable reason that the cake paste is not well mixed. The paste should be all even and should have dropping consistency.
other than that, I do not see any reason for un-even flatness.