I tried to consolidate all the questions which came up to me and have answered them crisp. Feel free to contact me in case you have more questions that has been missed out.
It always happens we decide to bake and pull out the butter and eggs from the refrigerator and can’t wait for the eggs to come down to room temperature. I place the eggs in a bowl containing water at room temperature. Let the water cover up the eggs fully. I then start off with beating the butter and when it comes to adding the eggs, I pick them up from the water and they are at room temperature :). Try this and you’ll be surprised as well.
This is not quite possible at all. You have to wait until it comes down to room temperature or should really schedule to place them out of the refrigerator an hour before the time to start baking. I know it happens sometime both of the possible options do not work out, I prefer to microwave the butter for about 30 to 40 seconds on high power and use it for a quick start.
Oh yes, of course! but not all that you could bake in an oven. You can bake an 8 inch round or 7 inch square cake pans. You could as well bake cupcakes or muffins. Cookies do great as well. But not the sponge sheets or any bigger cake pan. Check out this recipe which has some detailed steps on how to bake without an oven.
Yes, very much. Use your hands with a spatula but wire whisk and hands are a great substitute for a beater. Still it is not possible to bring the egg whites frothy or even beat whipped cream frosting. They are good for making the batter/cookie dough. You should but use your hands hard to beat the butter and sugar creamy, which when missed is not going to give you great results.
You can use your microwave for baking, only if it has the convection mode otherwise you cannot bake on the microwave. Convection baking gives you great results as the heat is uniform throughout the oven. There could be space constraint on a medium sized microwave oven, you could still check if all your preferred baking pans get into the oven and rotates safely without hitting the corners.
The right way to measure flour using cups is to first loosen up the flour in the container, then spoon them into the cups packing loosely. Do not tap the cups trying to accommodate flour. Do not heap the cups, rather use a spatula or a knife to cut it down and that measures the cup. If you have a kitchen scale handy, I would suggest weighing the flour until you get used to your batter.