Easy microwaved chocolate cake

Use a 2 litre microwaveproof angel cake tin. Spray with non-stick spray and line the base with paper towelling.
Bring the milk, water and oil to the boil in the microwave oven on 100 per cent power or on the stove. Set aside.
Beat the sugar, eggs and vanilla essence in a large mixing bowl until light and creamy.
Sift the dry ingredients together and sift over the egg mixture. Beat until well blended.
Add the heated milk mixture and mix lightly yet thoroughly.
Turn the batter into the prepared angel cake tin and place on an upturned saucer in the microwave oven.
Microwave uncovered for 12 minutes on 100 per cent power. Leave for 10 minutes.
The cake is done when it shrinks from the sides of the pan.
Cool slightly before turning out on a wire rack.
Cool completely and divide in half.
Beat the condensed milk and lemon juice together until smooth.
Spread about a third of the bottom cake layer with the mixture and place the other cake layer on top. Cover the sides of the cake with the remaining condensed milk.
Sprinkle with chocolate vermicelli, if desired.
Tested in a 600 W oven.