Rice Cooker Sponge Cake

Introduce

Chef :

Hiroko Liston

Rice Cooker Sponge Cake

My kitchen is currently under repair and the oven is not accessible. I have been cooking in a bathroom using a small Induction hob. But, I can still make cakes using a steamer. Then I realised that my rice cooker has ‘Cake’ setting, which I have never used. I tried to make my hard-to-fail ‘Basic Sponge Cake’ in the rice cooker, and it was ridiculously easy.

Ingredient

Eggs *separated yolks and whites

90 g (100 ml)

Caster Sugar

90 g (150 ml)

Self-Raising Flour

20 g

Butter *melted

1/2 teaspoon

Vanilla

Cooking instructions

* Step 1

*I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter

* Step 2

Line the base of rice cooker’s inner pot with baking paper. *Note: If your inner pot is in a good state, baking paper would be unnecessary.

* Step 3

Whisk Egg Whites in a large bowl until soft peaks form. Add Caster Sugar gradually, whisking for a few minutes until firm peaks form. Then add Egg Yolks and whisk until well combined. *Note: You can beat Egg Whites, Yolks and Sugar all together until very thick.

* Step 4

Gradually sift Flour over the egg mixture while folding in with a large spoon, then add melted Butter and Vanilla, mix until just combined. Pour the mixture into the prepared rice cooker’s inner pot and press ‘Start’ button at ‘Cake’ setting.

* Step 5

Turn out on a wire rack. Carefully peel away baking paper, then leave to cool.

* Step 6

*Note: Top of the cake cannot be browned, but it looks fine upside-down. It took 40 minutes for my rice cooker to cook, but I could have taken it out a little bit earlier. This is absolutely the easiest & energy-efficient way to cook a sponge cake. You even don’t need a cake tin. Once you decorate it with cream or frosting, very few people would notice the cake is cooked in the rice cooker.

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