Spread vegetable oil lightly in 3 tea cups (about 170 ml each).
Mix cream cheese and 5 g of sugar well. Cut the fruit into 5 cm cubes. Divide into 3 portions.
Put the egg and 15 g of sugar into a double broiler. Whisk with a hand mixer until stiff peaks form.
Add flour and mix gently with a spatula, and avoid breaking the delicate foam. Then add the heavy cream to mix the same way, and mix about 10 times.
Fill each cup with 18 g of batter. Tap gently to settle. Microwave for 40 seconds at 600 W without covering.
Take out and add the ingredients prepared in Step 2.
Then pour the rest of batter in the cups. Cover each, and microwave for 1 minute and 20 seconds at 600 W.
Insert a toothpick on the edge to pry the cake.
Cut in half. If you plan to store it, wrap with plastic wrap. It'll be fluffier not to store it in the fridge, but it is also tasty chilled.
Story Behind this Recipe
I like steamed bread made by a steamer, so I tried many times to make the same one in a microwave.
Be careful, the hot tea cups may break when you're adding in cold ingredients. Adjust the time depending on your tea cup. In my microwave, there's no turntable, so I move the cups around when microwaving them for the second time.