Rice Cooker Pandan Sponge Cake

I am beginning to fall in love with rice cooker cakes. They are always soft and moist. You can never over-baked a cake in a rice cooker, well... at least for me! Just keep a watch on your cake after the 35 minutes mark, once the skewer inserted came out clean, it's done!

If you've baked a pandan cake before, you will know that the pandan smell will fill your kitchen with a nice pandan aroma. It's the same with cooking in a rice cooker. The pandan smell filled my kitchen as soon as it started to cook in the rice cooker. Aside from the fragarnt pandan aroma, my kitchen was also filled with a soothing coconut smell. The smells will hit you first before you eat.

This pandan sponge cake is spongy, soft and moist. It's a perfect cake to pair with a nice hot milk coffee! Yumm... I took a video to show you guys on the texture. Please excuse my clumsiness with trying to peel with one hand (I was holding the camera with the other hand).

Enjoy my recipe!

(Recipe adapted from Kitchen101)
Prep Time  : 20 mins
Cook Time : 50 mins
Total Time : 1 hour 10 mins
Makes       : One 8" cake

5 eggs
120g cake flour
1/2 tsp baking powder
130g sugar
50ml coconut milk
30ml water
4 Tbsp vegetable oil
8 - 10 pcs pandan leaves
Butter for coating

You will need a rice cooker bowl (approx. 8"), coat bottom and sides generously with butter.

1. Sift baking powder and cake flour into a bowl. Set aside until needed.

2. Blend 30ml water with pandan leaves. Strain and squeeze out the juice, measure 20ml of pandan water. Set aside until needed.

3. Separate the egg whites from the yolk. Using a stand mixer or hand mixer, beat egg whites until frothy. Then gradually add in sugar and beat until stiff peak. Add in the egg yolks, one at a time and beat until fully incorporated.

4. In another mixing bowl, combine pandan water, coconut milk, vegetable oil and half of the previously sieved flour mixture. Mix well using a whisk.

5. Add in 1/3 of the egg batter into the flour batter, and whisk gently to combined. Add in the other half of the previously sieved flour mixture, and again whisk gently to combined. When everything is well combined, add in the rest of the egg batter and using a whisk, mix well in a fold motion. Lastly using a spatula, get to the bottom of the batter and fold to mix evenly.

6. Pour batter into the rice cooker bowl and drop the bowl from a height on the kitchen countertop to release large air bubbles. Do it a few times.

7. Cook batter for 40 - 50 minutes, or until skewer inserted came out clean.

8. To Unmould: When done, let it rest in the rice cooker bowl for a few minutes. The cake would slightly shrink, making it to detach itself from all sides. If some parts are still sticking, gently tilt the cake to the opposite side so that the weight of the cake would pull itself away from the sides. After that, you may turn the rice cooker bowl upside down, with a wire rack to catch it at the bottom. Leave to cool before slicing the cake.

● I am using a 5.5cup (uncooked) rice cooker. The base of the rice cooker bowl is approx. 8".

● By using a whisk during mixing in Step 5, it will help to reduce the deflation of the egg batter.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

First Commenter...(+/-)


Blogger Widget