Rice Cooker Pandan Sponge Cake

I have tried two versions of the coconut milk for this recipe - trim coconut milk and coconut cream. To be honest, the not-so-healthy coconut cream tasted better . Coconut milk plays a great role in enhancing the flavour of this cake. I have to discard half of the cake which added trim coconut milk, as it was too plain to be palatable. 

This recipe also added more flour than the usual sponge cake recipe to help the cake keeps its shape after cooling down.

The cake tasted soft despite a higher flour content as the enclosed rice cooker environment helps to minimize moisture loss during baking :)

Yield: One 21cm round cake 圆蛋糕

Appliances: Philips Avance Rice Cooker

Or rice cooker with "cake" function 

Ingredients:

Pandan juice

70g water 水

25g pandan leaf 香兰叶

Blend the two ingredients in a powerful food processor or blender for about 30 seconds.

Keep the juice in an air-tight container and store in the fridge till needed.

Need not strain the juice if your pulp is very fine.

All ingredients in room temperature 

4 eggs, separated
130 g fine sugar

40g whole milk

50g trim coconut milk/coconut cream

25g concentrated pandan juice

30g condensed milk
20g vegetable oil

130g top flour

10g corn flour

1/8 tsp salt
1/2 tsp baking powder 

材料（全以室温操作）

4粒 蛋，蛋白蛋黄分开

130ｇ 细糖

40ｇ牛奶

50 g 低脂/浓椰奶

25 g 浓香兰汁

30ｇ炼奶

20ｇ植物油

130ｇ低筋面粉

10 g 栗米粉

1/8 小匙 盐

1／2小匙 泡打粉

Directions:

1. Spray a 22cm inner pot with non-stick spray or coat with butter. Set aside.

把一个22cm的电饭锅内锅喷上防粘喷剂或涂上奶油。

2. Mix top flour, corn flour and salt with baking powder by using a hand whisk.

用打蛋器将面粉，栗米粉、盐和泡打粉搅匀。

3. Mix coconut cream, fresh milk, condensed milk and concentrated pandan juice in a bowl.

将椰奶，牛奶，炼和香兰汁混均匀。

Or

4. Pour vegetable oil into the mixture.

加入植物油。

5. If your ingredients are cold, keep warm the mixture in a rice cooker for about 5 minutes.

如果材料是冷的，可用电饭锅保温5分钟。

6. Beat egg whites in a clean and grease free mixing bowl at medium high speed using an electric mixer till frothy. This takes about 1/2 a minute.

把蛋白打进一个干净无油的钢盆，先以中高速打发，大概1/2分钟。

7. 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 medium high, and beat the egg white batter for about 1 to 2 minutes, or till soft peaks formed.

调低速度再分3次加入糖。当糖完全与蛋白混均后，将打蛋器速度升回中高速，打大概1到2分钟，直至湿性发泡。

8. Add in egg yolks, one at a time, to the meringue and mix well.

逐一将蛋黄加入，把蛋糊混均。

At the end of the process, the batter should be able to leave a distinct trail which can last about 3 seconds - the ribbon stage.

最后蛋糊可停留在表面3秒钟，就行了。

9. Fold in 1/3 of the flour mixture from (2), then follow by 1/2 of the coconut milk mixture from (3), to the batter using a spatula.

Stop mixing once no flour can be seen. 

In the sequence of

Flour ➡️milk➡️flour➡️milk➡️flour

分三次筛入粉料（2）和分两次加入椰奶混均。避免过度搅拌，以致影响口感。

10. Finally, use the spatula to scrap the side and bottom of the mixing bowl to ensure no unmixed milk and flour is settle below.

最后，用刮刀将钢盆边缘和底部的蛋糕糊刮起，避免有沉淀的牛奶或面粉。

11. Pour the batter into the inner pot of the rice cooker. Lightly tap the pot after each pour to get rid of trapped air.

分数回把蛋糕糊倒入蛋糕模中，间中轻敲蛋糕模以震掉小汽泡。

12. Level the surface using a spatula.

用刮刀平整表面。

13. Select the "Cake" function and start the program.

以电饭锅的“蛋糕”程序进行烘烤。

14. Insert a thin stick into the centre to test whether the cake is thoroughly cooked.

用竹签测试蛋糕熟透度。

15. Use the rice cooker steamer and a piece of parchment paper to help you Invert out the cake before transferring to a wire rack to cool down.

蛋糕熟后，移到架上降温才脱模。

16. Slice the cake when it has completely cool down :)

蛋糕冷却后切片享用 ：）