Rice Cooker Chocolate Sponge Cake

I've mentioned previously in my Rice Cooker (RC) Pandan Sponge Cake post how much I adore cakes made from rice cooker because they are always moist and soft. I think cooking a cake in a rice cooker is similar to steam bake or water bath in oven. The cons of cooking with a rice cooker is you're stuck with one cooking pan only. But who cares if it's just for home consumption, as long as it's yummy, right!

Few weeks back, I make this chocolate sponge cake. It was a hit among my children and myself! This chocolate sponge cake is light. It's not too chocolatey and it's perfect for tea time or breakfast.

RICE COOKER CHOCOLATE SPONGE CAKE
(Recipe adapted from yummy~licious - Rice Cooker Pandan Sponge Cake)

Prep Time  : 20 mins
Cook Time : 50 mins
Total Time : 1 hour 10 mins
Makes       : One 8" cake

Ingredients:
5 eggs
100g cake flour
20g cocoa powder
1/2 tsp baking powder
130g sugar
1/2 tsp vanilla extract
70ml milk
4 Tbsp vegetable oil
A pinch of salt
Butter for coating

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

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

2. 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.

3. In another mixing bowl, combine milk, vanilla extract, vegetable oil, salt and half of the previously sieved flour mixture. Mix well using a whisk.

4. 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.

5. 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.

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

7. 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.

Notes:
● 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.

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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!

RICE COOKER PANDAN SPONGE CAKE
(Recipe adapted from Kitchen101)

Prep Time  : 20 mins
Cook Time : 50 mins
Total Time : 1 hour 10 mins
Makes       : One 8" cake

Ingredients:
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

Directions:
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.

Notes:
● 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.

#msyummyliciousrecipe
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...(+/-)

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Rice Cooker Honey Cake

...partially steamed in rice cooker, the cake turned out to be really moist and soft...

Would you believe me if I told you that this cake is made from rice cooker? Yes, it is! My hubby was so surprised that a rice cooker could bake such a nice cake. I, myself, I knew a rice cooker could bake cake but I thought it wouldn't be as good as those baked ones from the oven. But it turned out to be just as good, if not better! Because it was partially steamed in the rice cooker, the cake turned out to be really moist and soft. The texture is fine like cheesecake except that it has a subtle taste of honey which lingers in your mouth for quite some time after eating. If you love honey, you are going to love this cake!

Remember to coat the rice cooker bowl generously with butter. If your rice cooker bowl is still in good condition with no scratches, your cake will turn out to be beautiful with nice smooth shinny skin.

Hope you'll enjoy my recipe!

RICE COOKER HONEY CAKE

Prep Time  : 20 mins
Cook Time : 40 mins
Total Time : 1 hour
Makes       : One 8" cake

Ingredients:
5 eggs
120g cake flour
1/2 tsp baking powder
100g sugar
1/2 tsp vanilla extract
2 Tbsp honey
2 Tbsp milk
2 TTbsp vegetable oil
Butter for coating

Directions:
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. 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.

3. Off the mixer, add in vanilla extract, honey, milk and vegetable oil. Continue beating the batter until everything fully combined. Add in the previously sifted cake flour and baking powder, one tablespoon at a time, and beat until well mixed.

4. 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.

5. Cook batter for 35-40 minutes, or until skewer inserted came out clean.

6. 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.

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

#msyummyliciousrecipe
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...(+/-)

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3-Ingredient Steamed Sponge Cake

This steamed sponge cake is also known as Kai Dan Kou. The original recipe is from my hubby's late grandma (Ah Mah) - 1 bowl egg, 1 bowl sugar and 1 bowl flour. In Chinese families, our elderly usually don't have the exact measurements. It is always "agak-agak" which means "more or less". And most of the time, they will use bowls to determine the recipe.

According to everyone in my hubby's family, they said Ah Mah make the best Kai Dan Kou. She would use a spring whisk to whisk a bucket of eggs until fluffy and airy, and then steam a big tray of Kai Dan Kou for everyone at home. How I wish I have the chance to witness it and enjoy her Kai Dan Kou!

Well, right now, I can only try to recreate her Kai Dan Kou. Since I don't have a spring whisk, I use a hand mixer instead. The taste and texture wise is good and almost the same as Ah Mah's, according to my hubby. He said that the inside should have more holes, mine is too refined.

Initially, I wanted to name this recipe as "Traditional/ Ah Mah's Kai Dan Kou". But since it is still lacking of something (compared to Ah Mah's Kai Dan Kou), I couldn't bring myself to name it that way. So instead, I am naming this recipe as "Steamed Sponge Cake".

This sponge cake is the easiest I've ever make. It only requires 3 ingredients and cooking time only 15 minutes. The texture comes out to be really fluffy, soft and moist. This recipe is definitely a keeper!

3-INGREDIENT STEAMED SPONGE CAKE

Prep Time  : 20 mins
Cook Time : 15 mins
Total Time : 35 mins
Makes       : one 8" cake

Ingredients:
4 eggs
90g sugar
100g cake flour, sifted
1 tsp vanilla extract (optional)

Directions:
You will need a round 8" cake tin, line sides and bottom with parchment paper.

1. Prepare the wok for steaming.

2. Using a hand mixer on low speed, beat eggs till frothy. Gradually add in sugar and increase speed to medium. After 5 mins, increase speed to high and beat for another 10 mins, until the batter is thick and has quadrupled in volume.

2. Add in cake flour, a tablespoon at a time, continuing to beat the batter as you add. Lastly add in vanilla extract (optional) and mix till combined.

3. Pour the batter into the prepared cake tin and steam on high heat for 15 mins. The cake is done when the skewer inserted came out clean.

Notes:
● You will need to steam the batter immediately after pouring into the cake tin. So make sure to prepare the steaming wok and have the water boiling first.

● Adding the vanilla extract will help to reduce the eggy smell.

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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!

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Zebra Butter Cake

My mom love to eat butter cake. And knowing that her daughter can bake, she has been requesting me to bake her a butter cake for a very long time. This is definitely the longest overdue request from her. I am so relieved that I've finally baked her a butter cake. (I am sorry that it took me so long, mom!)

Usually, my mom will not have any comment for food. Whether it is nice or super yummylicious, when she has been asked how's the food, she will just says, "It's ok."

So, when she told me that she likes the texture of the cake ~ soft and moist, I was flabbergasted. It was the first time I get a feedback from her.

This recipe is adapted from my previous Chocolate Butter Marble Cake recipe with some minor adjustment to fit an 8" cake tin and added some coffee powder for additional flavor. Hope you'll enjoy my recipe!

ZEBRA BUTTER CAKE
(Recipe adapted from Yummy~licious: CHOCOLATE BUTTER MARBLE CAKE WITH CHOCOLATE CHIPS)

Prep Time : 40 mins
Cook Time : 40 mins
Total Time : 1 hour 20 mins
Makes       : 8 - 16 slices

Ingredients:
227g salted butter
4 large eggs
200g plain flour (sifted)
170g caster sugar (120g + 50g)
60ml milk
1 tsp baking powder
1 tsp vanilla extract
2 Tbsp cocoa powder
1 tsp coffee powder
3 Tbsp hot water
Pinch of salt

Directions:
You will need a round 8" cake tin, greased side and bottom.

1. Preheat oven to 170°C.

2. In a small bowl, combine cocoa powder and coffee powder. Dilute with hot water to form a thick mixture. Set aside until needed.

3. Separate the egg yolks from whites. Place the egg whites in a mixing bowl and leave aside.

4. In another mixing bowl, cream butter and 120g sugar until creamy and pale in color. Add in the egg yolks one at a time and whisk well to combine.

5. Add in vanilla extract, baking powder, pinch of salt and half the flour. Beat until fully incorporated.

6. Pour in milk and the rest of the flour, and continue to beat until fully incorporated. Leave aside.

7. Now work on the egg whites. Beat the egg whites until foamy. Gradually, add in sugar and beat till stiff peak.

8. Fold in the egg whites into the batter in 3 batches, fold to combined well.

9. Divide the batter into 2 bowls. Leave one bowl as it is, while the other one, pour the earlier prepared cocoa mixture into it. Fold to fully incorporated.

10. Into the center of your greased cake tin, drop a big scoop of each batter, alternatively until both batter used up.

11. Lift the cake tin approx. 10cm from the counter top and drop it on the counter top to remove large air bubbles. Repeat 2 - 3 times.

12. Bake for 35 - 40 minutes or until the skewer comes out clean.

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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...(+/-)

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