First, add the dry ingredients in a microwave-safe ramekin or coffee mug – all-purpose flour, sugar, and baking powder. Then add the wet ingredients - oil, milk, condensed milk, and vanilla essence.
Mix well without any lumps. There shouldn't be any dry flour.
If you are using sprinkles, add them now.
Microwave this for 60 seconds or until the cake is done. It should not take more than 90 seconds. I microwaved one cake at a time. Let it cool for 1 to 2 minutes and enjoy it right away! Please refer to the post for microwave timings.
Do not microwave the cake for more than two minutes.
Instead of vanilla essence, you can add fruit flavors like pineapple or mango, strawberry, and some fruit purees to prepare the fruit-based cake.
I highly recommend ceramic mugs or ramekins for microwave cakes. Make sure there is sufficient space for the cake to rise.
Microwave cakes are best when enjoyed fresh.
Instead of condensed milk, I tested this recipe with 1.5 tbsp milk and 1.5 tbsp sugar. But I prefer the condensed milk version.