This is a small marble butter cake recipe that prepared using just a small hand whisk, and baked in a low-energy (200W) mini rice cooker. No electric hand whisk nor big oven is needed. However, the taste of the cake is not affected by these. In fact, the brown crust of the cake really brought out the nice aroma of the butter and cocoa.
The quantity of this recipe is based on one egg which produced a 3 cm tall cake.
You can multiply and bake a taller cake like the top photo. The cake below was based on 2 eggs which yielded a 5 cm tall cake :)
Yield: One 11cm round cake
Mini rice cooker: Iona 0.6L
All ingredients in room temperature.
Using 55g eggs
35g top/cake flour
5g milk powder
1/4 tsp baking powder
35g unsalted butter, softened
35g fine sugar
1/8 tsp salt
1 tsp golden syrup
1/4 tsp vanilla extract
1 tsp lemon juice
1. Coat the inner pot of the mini rice cooker with a good amount of butter.
Turn on the rice cooker and stay at "Keep Warm" mode.
2. Mix 1/2 tsp of cocoa powder with about 1/2 tsp of hot water into a thick paste. Set aside.
3. Mix cake flour, milk powder and baking powder together in a bowl.
4. Beat egg till frothy. Set aside.
5. Cream butter, sugar and salt together till light and fluffy.
On hot weather, if the butter becomes too soft, return it to the fridge for about 1 to 2 minutes. Then continue to cream.
6. Gradually blend in the beaten egg to the butter cream. Add in small quantity after each mixing.
7. Sieve in the flour mixture from (3) into the batter and mix briefly.
Try not to over mix the flour.
8. Mix in the golden syrup, vanilla extract, and lemon juice.
9. Use a spatula to give a more through mixing.
Run a chopstick through the batter to creat the swirling patter.
12. Put the inner pot back to the mini rice cooker.
Switch on the "Cooking" mode, and wait for the rice cooker to switch to "Keep warm" mode automatically.
When the rice cooker switches to "Keep Warm" mode, allow it to maintain at this mode for about 5 minutes.
After the 5-minute "Keep Warm" period, switch on the "Cooking" mode again.
13. Transfer the inner pot to a cooling rack and allow the cake to cool for about 5 to 10 minutes in the pot.
Invert out the cake and let it cool on the wire rack. I covered the cake loosely with a sheet of paper kitchen towel to prevent it from drying out.
14. Slice and enjoy :)
Recipe adapted from
with appreciation :)
For a bigger oven baked cake, you may want to try this recipe :)