Rice Cooker Lemon Cake

Name: How to cook Rice Cooker Lemon Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 Servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Rice Cooker Lemon Cake

I have made several attempts at cooking Lemon Cake in my rice cooker. I have some Lemon Cake recipes and I tried them. I realised that the cake cooked in ricer cooker tends to collapse when flipped over if Butter content is high. Soft and moist ones don’t work well. It seems the basic rice cooker cake recipe that requires smaller amount of Butter and larger amount of Flour works best. I recommend to add Lemon Icing rather than pouring Lemon Syrup over the hot cake.

Ingredient

Food ration :

8 Servings

Cooking time :

45 minutes

60 g

melted Butter *can be increased, read ‘Method 3’

1/2 cup

Caster Sugar

1/4 teaspoon

Salt

large Eggs

1/2 tablespoon

Lemon Juice

& 1/4 cups Self-Raising Flour

1/2 cup

Butter Milk OR Milk *slightly warmed if cold

1/4 cup (30 g)

Icing Sugar

Cooking instructions

* Step 1

Line the base of rice cooker’s inner pot with baking paper. If your inner pot is in a good condition, baking paper would be unnecessary. *Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter.

* Step 2

Whisk all ingredients in a mixing bowl until smooth. Pour the mixture into the prepared rice cooker’s inner pot, flat the surface evenly, and start cooking at ‘Cake’ setting.

* Step 3

*Note: Cake that is cooked in ricer cooker tends to collapse when flipped over if Butter content is high. If you add more Butter, you need to take the cake out of the pot cautiously.

* Step 4

If it is not cooked yet, leave it in the hot rice cooker for 10 more minutes or heat extra time. When it is cooked, turn out on a wire rack, carefully peel away baking paper, and cool.