A soft and fluffy Japanese-style sponge cake made in the rice cooker.
Video
Equipment
Ingredients
Cake
- 1 cup cake flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 5 eggs
- 3/4 cup sugar
- 2 tsp vanilla extract
- 1/3 cup water
- 1/4 cup oil
To serve with (optional)
- whipped cream
- fresh berries
Instructions
- Sift cake flour, baking powder and salt together a couple of times.
- Separate egg whites and yolks.
- In a bowl of stand mixer, beat yolks 1/4 cup sugar, vanilla, water and oil together for a minute. Add flour mixture and whip at high speed for a minute. Set aside.
- In a clean bowl, beat egg whites adding 1/2 cup sugar in 3 parts until medium to hard peak.
- Fold in 1/4 meringue to yolk mixture. Then add rest of meringue and mix, taking care not to deflate foam.
- Pour the cake batter into the bowl of the rice cooker. If your cooker has a Cake mode, use that and follow the appliance’s instructions.
- If it doesn’t, cook the batter using the regular white-rice setting. When the cycle finishes, run the same setting once more.If the cooker won’t start a second cycle right away, close the lid and let it rest for about 15 minutes to cool down the cooker slightly, then start the cycle again.
- Turn the bowl up side down on a cooling rack. No need to remove the cake at this point. When cooled completely, remove the cake from the bowl.
- Slice a cake and serve with whipped cream and berries.