Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, rice cooker sponge cake. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Rice Cooker Sponge Cake is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Rice Cooker Sponge Cake is something that I’ve loved my entire life.
In this recipe, normal sponge cake batter is poured into the rice cooker inner pot and "cook" using the rice cooking function. This rice cooker sponge cake. 📝 Note: - The cook time depends on the rice cooker you have at home. For mine, I have to press COOK twice until it's cooked. - Don't over mix the wet and dry ingredient when combining.
To begin with this recipe, we must first prepare a few components. You can cook rice cooker sponge cake using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Rice Cooker Sponge Cake:
- Make ready 3 Eggs *separated yolks and whites
- Get 90 g (100 ml) Caster Sugar
- Prepare 90 g (150 ml) Self-Raising Flour
- Make ready 20 g Butter *melted
- Take 1/2 teaspoon Vanilla
Please subscribe, like, share and come back for more easy tasty rice cooker recipes! Sponge cake is one of humanity's greatest inventions: using just eggs, flour, salt, vanilla and sugar produces a dense, delectable baked product that's the perfect base for all sorts of icing, frosting, filling, topping, and You just made a sponge cake from scratch using a rice cooker and a hand whisk. If you like what you see and would like to receive new recipe updates, we'd love you to subscribe to our posts or - The sponge cake might look plain at first, but add a twist to it by pairing it with ice cream or fruits. Top it with whipped cream as well and serve with.
Steps to make Rice Cooker Sponge Cake:
- *I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter
- 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.
- 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.
- 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.
- Turn out on the wire rack. Carefully peel away baking paper, then leave to cool.
- *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.
This Rice Cooker Version Sponge Cake is as soft and fluffy as the oven-baked one, the only different is its bottom layer is baked while its top layer is steamed. Plus: optional cheats to make them even easier. I have tried two versions of the coconut milk for this recipe - trim coconut milk and coconut cream. Frost with whipped cream and garnish with desired fruit. You can bake a delicious banana cake with your rice cooker, and the texture is just like a sponge cake!
So that is going to wrap this up with this exceptional food rice cooker sponge cake recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
