5+ Rice Cooker Sponge Cake For You

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Rice Cooker Sponge Cake. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Rice Cooker Sponge Cake is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It's enjoyed by millions daily. They are fine and they look fantastic. Rice Cooker Sponge Cake is something which I've loved my whole life.

Many things affect the quality of taste from Rice Cooker Sponge Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rice Cooker Sponge Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must prepare a few components. You can cook Rice Cooker Sponge Cake using 5 ingredients and 6 steps. Here is how you cook that.

My kitchen is currently under repair and the oven is not accessible. I have been cooking in a bathroom using a small Induction hob. But, I can still make cakes using a steamer. Then I realised that my rice cooker has ‘Cake’ setting, which I have never used. I tried to make my hard-to-fail ‘Basic Sponge Cake’ in the rice cooker, and it was ridiculously easy.

Ingredients and spices that need to be Take to make Rice Cooker Sponge Cake:

1. 3 Eggs *separated yolks and whites
2. 90 g (100 ml) Caster Sugar
3. 90 g (150 ml) Self-Raising Flour
4. 20 g Butter *melted
5. 1/2 teaspoon Vanilla

Steps to make to make Rice Cooker Sponge Cake

1. *I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter
2. Line the base of rice cooker’s inner pot with baking paper. *Note: If your inner pot is in a good state, baking paper would be unnecessary.
3. Whisk Egg Whites in a large bowl until soft peaks form. Add Caster Sugar gradually, whisking for a few minutes until firm peaks form. Then add Egg Yolks and whisk until well combined.
   
   *Note: You can beat Egg Whites, Yolks and Sugar all together until very thick.
4. Gradually sift Flour over the egg mixture while folding in with a large spoon, then add melted Butter and Vanilla, mix until just combined. Pour the mixture into the prepared rice cooker’s inner pot and press ‘Start’ button at ‘Cake’ setting.
5. Turn out on the wire rack. Carefully peel away baking paper, then leave to cool.
6. *Note: Top of the cake cannot be browned, but it looks fine upside-down. It took 40 minutes for my rice cooker to cook, but I could have taken it out a little bit earlier. This is absolutely the easiest & energy-efficient way to cook a sponge cake. You even don’t need a cake tin. Once you decorate it with cream or frosting, very few people would notice the cake is cooked in the rice cooker.

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So that is going to wrap this up for this special food Simple Way to Make Speedy Rice Cooker Sponge Cake. Thank you very much for reading. I'm confident you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!