Perfect Rice Cooker Cake
Ingredients
- 3 eggs
- 35g sugar
- 25g vegetable oil
- 80g milk
- 90g cake flour
Instructions
- Separate egg whites from yolks.
- Beat the egg yolks and add corn oil.
- Mix until well combined.
- Add milk.
- Stir until evenly mixed.
- Sift in the cake flour.
- Mix in a Z-shaped motion to combine.
- Stop mixing once no dry flour is visible.
- Begin whipping the egg whites.
- Add sugar in three separate additions while whipping.
- Whip to stiff peaks — the meringue should form upright pointed tips. A chopstick inserted should stand upright, and the meringue should not fall out when the bowl is inverted.
- Add one spoonful of meringue to the yolk batter and mix well.
- Pour the mixture back into the remaining meringue.
- Fold together quickly and gently until evenly combined.
- Pour the batter into the rice cooker.
- Tap the pot lightly a couple of times to release air bubbles.
- Cook on the rice cooking mode for 30 minutes, then manually switch to the keep-warm mode and let it steam for another 20 minutes. Timing is crucial — overcooking without steaming will cause the cake to collapse.
- The cake is done if the surface doesn't stick to your finger when touched.
- Let it cool slightly, then invert to remove from the pot.
- Optionally frost with whipped cream to make a cream cake.
- Slice and enjoy!
