Answer to Question #34025 in Inorganic Chemistry for Ashvin vasoya
Microwaves heat differently from an oven and aren't really well suited for baking cakes. What's happening is that all of your ingredients are heating to a high heat all at once. It's toughening the eggs and not allowing for proper rising a chemical reaction that takes some time. Maybe you should ditch the microwave when it comes to cakes. Cakes only take roughly half an hour in the oven, not so long to wait. To solve your hard crust problem, use shiny metal pans for baking the cakes, in the oven of course, the metal reflects the heat away from the cake and the crust will be softer.
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