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.
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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.
#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!
(Recipe adapted from yummy~licious - Rice Cooker Pandan Sponge Cake)
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.
#msyummyliciousrecipeMake 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...(+/-) .....
