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Rate

5 from 5 votes

In this recipe, normal sponge cake batter is poured into the rice cooker inner pot and “cook” using the rice cooking function.

This Rice Cooker Sponge Cake is as soft and fluffy as the oven-baked one, the only difference is its bottom layer is baked while its top layer is steamed.

Check out the oven pandan sponge cake as well.

CHINESE VERSION: 电饭锅版香兰海绵蛋糕

rice cooker sponge  cake
 

Pandan Rice Cooker Sponge Cake | MyKitchen101en

Yield: Size depending on the rice cooker, 12 pieces.

Ingredients:

  • 120 g low protein flour (cake flour)
  • 1 tsp baking powder
  • 4 eggs (grade A)
  • 120 g fine granulated sugar
  • 50 g corn oil (or other vegetable oil)
  • 80 ml milk
  • 15 g pandan leaves

Instructions:

1 Lightly coat rice cooker inner pot with oil (line the bottom with parchment paper if it is NOT non-stick or the bottom tends to burn).

 

2 Combine cake flour and baking powder, then sift through a sieve.

3 Blend together milk and pandan leaves until very fine, measure out 70 ml of pandan milk.

 

4 Combine eggs and sugar in a mixing bowl, whisk until well mixed.

5 Combine 1000 ml of water with 400 ml of hot water in a large steel bowl to yield 45°C/113°F of warm water.

6 Dip mixing bowl in warm water bath, whisk egg mixture over medium speed until it starts to thicken, then reduce to low speed and whisk until thick. (Reminder: Stop for a few times during this process to avoid overheating of the equipment.)

7 The egg mixture is stiff (the ribbons formed by egg mixture will stay on surface for a while before dissolving slowly).

8 Combine corn oil, pandan milk and 1/2 of the flour in another mixing bowl, mix until smooth.

9 Add in ⅓ of beaten eggs, mix until combined.

10 Add in the remaining flour, mix until smooth.

11 Add the remaining beaten eggs in 2 batches, mix gently using hand whisk.

12 Fold gently using spatula until well mixed, then tap a few times on counter top to burst large bubbles.

13 Pour batter into rice cooker inner pot, tap again to burst large bubbles.

14 Cook in the rice cooker for 40 minutes, until wooden stick inserted in the centre comes out clean. (Reminder: I use “Quick Cook” setting, each cycle takes about 40 minutes. Different rice cooker functions differently, if your rice cooker switches to “Keep Warm” before the cake is cooked, you need to press the “Cook” for a few times, until the cake is fully cooked.)

15 The Pandan Sponge Cake is cooked.

16 Invert the rice cooker sponge cake onto a wire rack, set aside to cool for 15-20 minutes.

17 The Pandan Rice Cooker Sponge Cake is ready to be served!


rice cooker sponge cake

Pandan Rice Cooker Sponge Cake

This Rice Cooker Sponge Cake is as soft and fluffy as the oven-baked one, the only difference is its bottom layer is baked while its top layer is steamed.

Rate

5 from 5 votes
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Cake
Cuisine Rice Cooker, Southeast Asia
Servings 12 slices
Calories 140 kcal

Equipment

  • 1 rice cooker

Ingredients
 
 

  • 120 g low protein flour cake flour
  • 1 tsp baking powder
  • 4 eggs grade A
  • 120 g fine granulated sugar
  • 50 g corn oil or other vegetable oil
  • 80 ml milk
  • 15 g pandan leaves

Instructions
 

  • Lightly coat rice cooker inner pot with oil (line the bottom with parchment paper if it is NOT non-stick or the bottom tends to burn).
  • Combine cake flour and baking powder, then sift through a sieve.
  • Blend together milk and pandan leaves until very fine, measure out 70 ml of pandan milk.
  • Combine eggs and sugar in a mixing bowl, whisk until well mixed.
  • Combine 1000 ml of water with 400 ml of hot water in a large steel bowl to yield 45°C/113°F of warm water.
  • Dip mixing bowl in warm water bath, whisk egg mixture over medium speed until it starts to thicken, then reduce to low speed and whisk until the egg mixture is stiff (the ribbons formed by egg mixture will stay on surface for a while before dissolving slowly). (Reminder: Stop for a few times during this process to avoid overheating of the equipment.)
  • Combine corn oil, pandan milk and ½ of the flour in another mixing bowl, mix until smooth. Add in ⅓ of beaten eggs, mix until combined. Add in the remaining flour, mix until smooth.
  • Add the remaining beaten eggs in 2 batches, mix gently using hand whisk.
  • Fold gently using spatula until well mixed, then tap a few times on counter top to burst large bubbles.
  • Pour batter into rice cooker inner pot, tap again to burst large bubbles.
  • Cook in the rice cooker for 40 minutes, until wooden stick inserted in the centre comes out clean. (Reminder: I use “Quick Cook” setting, each cycle takes about 40 minutes. Different rice cooker functions differently, if your rice cooker switches to “Keep Warm” before the cake is cooked, you need to press the “Cook” for a few times, until the cake is fully cooked.)
  • Invert the rice cooker sponge cake onto a wire rack, set aside to cool for 15-20 minutes.

Video

Notes

This recipe yields a round sponge cake divided into 12 slices.
The nutritional value for reference is for 1 slice of sponge cake. 

Nutrition (per serving)

Calories: 140kcalCarbohydrates: 18gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 63mgSodium: 67mgPotassium: 44mgFiber: 0.2gSugar: 10gVitamin A: 101IUCalcium: 42mgIron: 0.4mg
Keyword pandan cake, rice cooker cake, rice cooker sponge cake
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