1. To make the <Sponge Cake>, grease the sides of the 8-inch glass pan with margarine or butter and chill. Lightly flour the sides and line the bottom with a fitted, cut out of parchment paper.

2. Beat the eggs, sugar, and vanilla extract on high speed in a bowl over boiling water on the stove. When it quadruples in volume, remove from heat and beat for an additional 2 minutes. Mix in half the flour with a wire whisk.

3. Microwave the butter and water until the butter melts and add 1 tablespoon into the batter. Mix in the remaining flour, then add in the remaining liquid. Pour the batter into the pan. Cover with plastic wrap and poke a hole in the center to release the steam.

4. Place a bacon rack or 4 chopsticks on the turn table, place the cake pan on the turn table and cook on LOW(30%) for 12 minutes.

5. Remove the cake from the pan and cool on a rack.

6. For <Decorating>, beat the whipping cream and sugar until it becomes stiff.

7. Center the sponge cake on a plate and top with the whipped cream, letting the cream drip over the side. Place the strawberries on top and garnish with mint leaves. Put the powdered sugar in a tea strainer and sprinkle over the cake.

For how long you should cook with your microwave oven, see Cooking Time vs Wattage Conversion.
For more tips of using Microwave Oven, see Sachiko's Guideline to Microwave Cooking.