RICE COOKER COTTON SPONGE CAKES

| EGG & EGGLESS ULTIMATE RECIPES

Rice Cooker Cotton Sponge Cake – I have never done any baking using rice cooker, this is literally my first time. So I guess it’s pretty straight forward, maybe just a few tips on what mode to use and how long the baking time. The outcome for both egg and eggless are amazing. I didn’t quite expect the cotton soft kind of texture, but it did turned out to be so soft. It’s super easy for those who doesn’t have oven, especially for the ones requesting for this rice cooker recipe. Hope you’re inspired to do a testing on your rice cooker. Enjoy!

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Ingredients:

I am using an 8.5 inch rice cooker pot

EGG VERSION

5 egg yolks

60g (1/3 cup) fine sugar

80g (1/3 cup + 1tbsp) canola oil

100ml (1/3 cup + 1 tbsp) whole milk

1 tsp vanilla extract

150g (1 ¼ cup) cake flour

5 egg whites

½ tsp cream of tartar

75g (1/3 cup + ½ tbsp) fine sugar

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EGGLESS VERSION

280g (2 1/3 cup) cake flour

2 ½ tsp baking powder

1 tsp baking soda

½ tsp salt

390g (1 ½ cup + 1 tbsp) plain yogurt

150g (3/4 cup) fine sugar

68g (1/4 cup + 1 tbsp) canola oil

1 tsp vanilla extract

2 tbsp whole milk

Instructions:

EGG VERSION

Separate the eggs.
In a large bowl of the egg yolks, add the sugar. Mix well until sugar almost dissolved. Add oil, milk and vanilla extract. Mix until well combined.
Sift the flour into the mixture. Mix until the flour disappear. Do not over mix.
In another bowl of egg white, add cream of tartar. Mix until bubbly. Add the sugar in 3 batches. Continue mixing until stiff peaks formed.
Add the egg white mixture into the batter in 3 batches. Use a whisk and mix gently in a circular motion. Do not over mix. Mix just until it is well combined. Switch to a spatula to scrape the bowl to ensure even mixing.
Transfer the batter into the 8.5 inch rice cooker pot, greased. Use a stick or skewer to do as shown in the video to release air bubbles. This is to prevent holes in the cake.
Place the pot into the rice cooker. Press ‘start’ button on cooking mode. Cook for 30 min or until the inserted skewer comes out clean. You may peep on your cake every 10-15min. After 30 min, you will notice the cake pulled away from the sides. Leave the cake in ‘keep warm’ mode. Touch the cake, the cake is dry and spongy.
Remove the cake from the pot.
Cake is ready to serve.

EGGLESS VERSION

Sift all the dry ingredients and set aside.
In a large bowl, add yogurt and sugar. Mix vigorously until well combined.
Add oil and vanilla extract. Mix until well combined.
Add the sifted dry ingredients little by little. Towards the last two batches, add in the milk in 2 batches, alternate with the remaining dry ingredients. Mix until combined, do not over mix. Switch to a spatula to scrape the bowl to ensure even mixing.
Transfer the batter into the 8.5 inch rice cooker pot, greased. Tap the pot on the table few times.
Place the pot into the rice cooker. Press ‘start’ button on cooking mode. Cook for 30 min or until the inserted skewer comes out clean. You may peep on your cake every 10-15min. After 30 min, you will notice the cake pulled away from the sides. Leave the cake in ‘keep warm’ mode. Touch the cake, the cake is dry and spongy.
Remove the cake from the pot.
Cake is ready to serve.