Gallery
Perfect Rice Cooker Cake
Chinese dish ready in 80 min using intermediate-level technique. Take your time with the prep for the best results.
- Prep
- 30m
- Cook
- 50m
- Total
- 1h 20m
- Servings
- 6
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Perfect Rice Cooker Cake
| Ingredient | Amount |
|---|---|
| eggs | 3 as needed |
| sugar | 35g |
| vegetable oil | 25g |
| milk | 80g |
| cake flour | 90g |
- eggs3 as needed
- sugar35g
- vegetable oil25g
- milk80g
- cake flour90g
Cooking StepsHow to cook Perfect Rice Cooker Cake step by step
-
Step 1Separate egg whites from yolks.
-
Step 2Beat the egg yolks and add corn oil.
-
Step 3Mix until well combined.
-
Step 4Add milk.
-
Step 5Stir until evenly mixed.
-
Step 6Sift in the cake flour.
-
Step 7Mix in a Z-shaped motion to combine.
-
Step 8Stop mixing once no dry flour is visible.
-
Step 9Begin whipping the egg whites.
-
Step 10Add sugar in three separate additions while whipping.
-
Step 11Whip 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.
-
Step 12Add one spoonful of meringue to the yolk batter and mix well.
-
Step 13Pour the mixture back into the remaining meringue.
-
Step 14Fold together quickly and gently until evenly combined.
-
Step 15Pour the batter into the rice cooker.
-
Step 16Tap the pot lightly a couple of times to release air bubbles.
-
Step 17Cook 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.
-
Step 18The cake is done if the surface doesn’t stick to your finger when touched.
-
Step 19Let it cool slightly, then invert to remove from the pot.
-
Step 20Optionally frost with whipped cream to make a cream cake.
-
Step 21Slice and enjoy!
Perfect Rice Cooker Cake
Chinese dish ready in 80 min using intermediate-level technique. Take your time with the prep for the best results.
Ingredients
- 3 as needed 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!
Recipe Details
Common Questions
What's the most common mistake to avoid?
The biggest mistake is not having all ingredients prepped and measured before you start cooking (mise en place). Chinese cooking moves fast — once the wok is hot, there’s no time to chop.
Can I make this ahead of time?
Yes, this dish actually improves after resting as flavors meld. Refrigerate for up to 3 days and reheat gently on the stovetop.
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
