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Sunday, 28 April 2013

Rice Cooker Golden Butter Sponge Cake

 

Appliances:
Rice cooker with "cake' function
Electric mixer

Ingredients:
4 eggs, separated, room temperature
100g fine sugar

50g milk, room temperature
50g butter, melted

100g all purpose flour
1 tsp baking powder

Direction:

1. Mix flour and baking powder using a hand whisk. Set aside.


2. Place butter and milk in a heat resistant ware.  Melt the butter in a rice cooker using 'Keep Warm' mode for 10  minutes. And continue to let the butter milk mixture sits in the rice cooker for 10 ~ 20 minutes. It is acceptable if the butter does not totally melted, as long as it is soft, its acceptable.
 
3. Lightly coat the rice cooker pot with butter or oil.

4. Beat egg whites in a clean and grease free mixing bowl at high speed using an electric mixer till frothy, about 3 minutes.


5. Reduce the mixer speed to low and add in the sugar in three lots. When the sugar is well incorporated to the batter, adjust the mixer speed to high, and beat the egg white batter for about 3 ~5 minutes, or till stiff peaks formed.


6. Add in egg yolks, one at a time, to the egg white batter and mix well.


7. Preheat the rice cooker by using the 'Quick Cook' function for 5 minutes. This helps to give the cake a golden crust.

8. Add in the flour mixture, one tablespoon at a time, to the batter using the electric mixer. Stop mixing once no flour can be seen.

9. Finally, add in the butter milk mixture, make sure the temperature is not hot, to the batter. Use the electric mixer to do the mixing.





9. Pour the well mixed batter into the rice cooker. Lightly tap the pot to remove any trapped air within he batter.




10. Start the baking process by selecting the 'Cake' function. This process will take about 40 minutes. Try not to open the lid while baking.

11. When the baking process is over, place a sheet of baking paper and a steamer in the pot to help you invert out the cake to cool.









12. Cool before serving :)





By taking about 1/3 of the batter mixed with 1 tsp cocoa powder paste, you can bake a Zebra cake. While pouring the batter into the rice cooker pot, alternate between butter and Choco batter. Just add the batters to the centre of the pot, overlapping each other, forming a concentric circles :)
 





37 comments:

  1. Made this cake twice this morning and it tastes delicious even without using rice cooker with "cake" mode. Became my family's favourite instantly, thanks for sharing!

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    1. Thank you Sharon for leaving me this message. I'm glad your family enjoyed this recipe :) Happy baking (^ ^)

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  2. HI can you tell me what rice cooker are you using please. Thanks.

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    1. Hi Dreamer, that's my previous rice cooker which is Philips brand with Artuficial Intelligence. Now, I'm using Philips Avance Rice Cooker :)

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  3. trying this recipe now hope it turns out well

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  4. I've seen this kind of cake with my favorite anime before,,, it was yakitate japan and it was like 10years ago I dunno but I really regret it when I didn't write the recipe... but now I'm happy and I will bake this for my girlfriends bday!!! I hope you could be any advice abt what kind of icing would be best for these... thanks in advance!!!

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  5. Hi Anthony, so sweet of you to bake a birthday cake for your girlfriends. I'm sorry do not have the experience or recipe to share with you regarding icing a nice birthday cake :(

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  6. Hi! May I know how much water to add in the cocoa powder so as to make the cocoa paste! Tia!

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    1. Hi Sook Bee, you can add about 1/2 tsp of hot water to 1 tsp of cocoa powder to make the paste. Increase the hot water by drops if the paste is still dry :)

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    2. How come my golden bottom crust is always being ruined when I turn the bowl upside down to the rack for cooling? I did spray cooking oil on the bowl before using.

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    3. Hi Sook Bee, I find butter works better than oil spray. If you heat up the pot using "Quick mode" before pouring in the batter, the cake would come out clean from the pot

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    4. Or you may want to place a round parchment paper at the base for easy dislodging the cake from the pot :)

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  7. Hi, can omit milk for this recipe? Thanks

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    1. Hi Charmine, you need liquid component to moisten the dry flour. You may want to substitute the 50g milk by water, and slightly increase the butter by 2 g. :)

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    2. Thanks NgaiLeng, will try this out later :)

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  8. Hi, can I use a hand mixer instead ? Will it affect the texture or taste ?

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    Replies
    1. Hi, I used the Bosch hand mixer to prepare the meringue, so it's acceptable 😄

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  9. Hi. My cake didn't rise. I baked it using my Tefal rice cooker with cake function for 40 mins. The cake is still like uncook inside but the sides are all golden brown. Also at step 5, I machine mix the batter at high speed for like 10 mins it still didn't foam up peak. Does that affect the end result ??

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    1. Hi, it's sad to hear your unsuccessful bake. The egg white meringue is the element which gives the cake the airy texture. To beat the egg white, all the equipment from the mixing bowl to the whisks must be grease free and water free. It's best to use stainless steel mixing bowl than plastic or melamine type. The latter two have the tendency to trap grease even after thorough washing :)

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  10. Ok I'll try again today! Thanks for the advice.

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  11. Hi. This time I had the meringue right but my cake didn't rise either. Could it be my rice cooker or my methods are not right.

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    1. So sorry to hear this :( I find that sometime if the meringue was not well whipped up to firm stage, when I stir in the flour or the melted butter, the batter would deflate very fast, and I would end up with a dense cake. If you over mix the flour, you would end up with a dense cake too. Maybe you can mix the flour manually, instead of using the electric mixer. This would do less damage to the meringue. Good luck :)

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    2. The batter was ok in the beginning. The meringue was doing great even after I added the flour. But the batter turned watery right after I poured in the butter milk.

      I guess I'll just let this recipe rest first for a month or two because my hubby is eating up all the dense cake lol. Maybe I'll try some steam recipe first.

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    3. Yes, should give your husband a break, haha :)

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  12. Just tried the recipe with a hand whisk and a lousy rice cooker with no bake function. Turned out really well, just like a Japanese chiffon cake. Thanks! =)

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    1. Thank you jL for your cute feedback ;) I'm happy the recipe worked for you despite the simple equipment you used ^^

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  13. My 22 month old girl ate a quarter of it at one shot! I did add a little vanilla essence to give it more fragrance. Will try the zebra version next. Thank you once again and keep these great recipes coming!

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  14. It's a great joy seeing your loved one enjoying your bake :)

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  15. Hi, my cake didn't rise, can let me know why. So sad..

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    1. Hi Pun, sad to hear your cake didn't rise well. There are several reasons to it. It maybe your meringue under-beaten or over-beaten. Or, due to over-mixing the batter. Or, improper way of mixing the batter. Or, your baking powder has over due.

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  16. Hi. I'm using normal rice cooker (with no 'cake' mode). How do I prevent the cake's base from getting burnt? I had to slice the base as it was quite hard and bitter.

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    1. Hi Audrey, so sorry for my over due reply. To prevent the base from over-heating, maybe your can line the pot with a layer of aluminum foil, then followed by another1 to 2 layers of parchment paper. The main purpose is to insulate the cake from the heating source. Hope this helps :)

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  17. Hi, when i opened the rice cooker lid, i saw the cake rise till very high, however within seconds, it collapsed and become a flat cake lol! If there any steps i did wrong? Should i open the lid slowly?

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    1. Hi Shirley, I assume your rice cooker has a cake function, so there won't be problem of over-heating. I guess maybe you might have over-mixed the batter after your have added the flour. If you were using an electric mixer to mix, stop mixing when no flour can be seen. The process should take less than a minute.
      Hopefully this is the cause to the problem :)

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  18. Thank you for sharing this receipe. I didn't have a electric mixer but I anyhow use my hand to mix. I didn't get the firm whip texture of the egg white so I was suspecting my experiment might not turn out well. Instead the outcome was great. It was less flaky than my earlier cakes using different receipe. Thank you! I wish I can send you my pictures !

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    1. Hi Xiaomeow, happy to know you achieve a good texture cake despite using hand to whip the meringue. Well done! Thank you for sharing your positive feedback here :)

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