Monday 11 March 2013

Rice Cooker Orange Chiffon Cake

Appliances: rice cooker with 'cake' function

Yield: 1 x 21 cm round cake

4 egg yolks, room temperature
50g rice bran oil or vegetable oil
Pinch of salt
85g orange juice
1/2 tsp double action baking powder
90g top flour
1 tsp orange zest

4 egg whites, room temperature
80g fine sugar
1/8 tsp cream of tar tar

The procedure of this cake is similar to the pandan chiffon cake. For a detailed illustration, you may want to click on the link to see :) Link to Pandan Chiffon Cake

1. Mix egg yolks, oil, orange juice and pinch of salt using a hand whisk.

2. Sieve top flour and double action baking powder in 3 lots into (1), and blend well.

3. Add in orange zest and mix well.

4. In a separate clean mixing bowl (ensure it is oil free), add in egg whites and whip well using an electric mixer, till frothy.

Add in sugar and cream of tar tar when
the egg white becomes frothy

5. Add in the fine sugar and cream of tar tar, in 3 lots, and blend using low speed.
After all the sugar has been blended with the egg whites, whip at high speed for about 3 minutes or till dry peaks formed.

At the end of the whipping, the egg white
should be able to held by the bowl
without dripping

6. Preheat the rice cooker using the 'Quick' cook mode.

6. Scoop 1/3 of the egg whites into batter in (3). Blend well using a hand whisk.
Continue to add the 2nd 1/3 of the egg white, and blend well.

7. Pour the batter in (6) into the remaining egg white and mix well.

8. Pour the batter into the non-stick and non-greased pot of the rice cooker.
Give the pot a few light taps and shake the pot left-right to even out the surface .

10. Begin baking by turning on the 'cake' function of the rice cooker.

11. When the baking is done (about 40 minutes later), invert the pot immediately.

12. After the cake has cooled down, run a silicon spatula around the cake to help you dislodge the cake from the pot.

Cut and serve :)

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