Yield: 1 x 21 cm cake
6g olive oil
1/8 tsp salt
1x 50cm pandan leaf, cut into short stripes (can be replaced by 1 tsp vanilla essence)
100g fine sugar
120g top flour
1/4 tsp double action baking powder
1. Blend soya milk, oatmeal, olive oil, salt and pandan leaf in food processor or blender. Set aside in a rice cooker to keep warm.
2. Heat up a small amount of water in a pot. This is the water bath that is used to warm the egg mixture while beating it. Do not boil the water, once you see light steam you can stop heating).
3. In a clean heat resistant mixing bowl, add the eggs and raw sugar in. Place the bowl over a water bath. Whisk the egg mixture at high speed for about 5 minutes or till the mixture turns thick. Reduce the electric hand mixer speed to low and continue to whisk for another 5 ~ 10 minutes or till soft peaks formed.
4. Add the blended soya mixture from (1) into the egg batter. Blend well using the electric hand mixer.
5. Remove the mixing bowl from the pot, sieve in the top flour and double action baking powder in 3 batches Mix well using a hand whisk.
Finally, use a spatula to scrap the side and bottom of the mixing bowl to ensure no flour is left unmixed.
6. Coat a thin film of butter over the inner rice cooker pot surface.
7. Preheat the rice cooker by turning on the 'Quick' cook mode.
You may use the 'Keep Warm' mode to preheat the rice cooker.
This will help to give the cake the golden outer skin.
8. Pour the cake batter into the rice cooker inner pot.
Give the pot a few light taps to get rid of trapped air parcels in the batter. Smooth the cake surface using the spatula.
9 Start baking by turning on the 'Cake' mode of the rice cooker. It takes about 40 minutes for the cake to be cooked.
10. When the cake is cooked, place a piece of baking paper over the cake surface.
Then put in the steamer to help you invert out the cake.
Remove the cake from the rice cookee pot. Cool on a wire rack. Cut and serve.