Add the egg and sugar in a plastic container, and mix well. You don't have to use a whisk.
Add the ○ ingredients to Step 1, and mix. Add raisins if you like.
Light set the lid on the tupperware (without closing it), and microwave for 2 minutes ( Refer to Step 6). When it's risen, it's done!
If you're not that calorie-conscious, add 1 tablespoon of vegetable oil during Step 1, and it will make the cake more moist.
You could replace the cocoa powder with kinako, ground sesame seeds, roasted barley flour, mashed bananas, blueberries, grated cheese, or cinnamon.
The suggested microwaving time is about 2 minutes at 600 W.
Story Behind this Recipe
I created this recipe to use up leftover eggs.
It comes out dense when it's made with joshinko, and fluffy when made with cake flour. The softness of the cake might change depending on the flour and the size of the egg. Adjust the consistency of the batter with milk, soy milk, or water at Step 2. Scoop it with a spoon, and if it's creamy and thick, it's the right consistency.