Baking a cake in just one minute is highly impractical and likely impossible using traditional baking methods. Cakes typically require a certain amount of time to rise, cook through, and develop the desired texture and flavor.
The baking process involves several chemical and physical reactions that take time to occur. The proteins in the flour and eggs need time to denature and coagulate, and the leavening agents (such as baking powder or baking soda) need time to create gas bubbles and lift the cake. Additionally, the Maillard reaction, which is responsible for browning and flavor development, requires sufficient time at moderate temperatures.
If you were to attempt to bake a cake in just one minute, you would need an incredibly high temperature, which would likely result in an unevenly cooked and burnt cake. Moreover, baking at such high temperatures could be dangerous and may damage the oven.
For the best results, it's recommended to follow a standard cake recipe and bake it at the temperature and time specified in the instructions. Typically, cakes are baked at temperatures ranging from 325°F (163°C) to 375°F (190°C) for anywhere from 20 to 60 minutes, depending on the type and size of the cake.
If you're short on time, you may want to consider making smaller individual portions of cake, such as cupcakes or mug cakes, which will cook faster than a full-size cake.