Rice Cooker Cake
The texture of rice cooker cake is no worse than chiffon cake from the oven. You can make a delicious cake without an oven, and it's simpler than using an oven — no need to worry about temperature control. With some fruit and cream, you can even make your own cream-decorated fruit birthday cake.
Ingredients
Steps
Prepare the ingredients.
Separate the egg whites and yolks. The container for the egg whites needs to be clean and free of water and oil. Add 20g sugar to the yolks and stir.
Add the oil and continue stirring until smooth and fully combined.
Add milk and salt, stir evenly, and set aside.
Add a few drops of vinegar or lemon juice to the egg whites and beat. At this stage, add one-third of the sugar.
When the mixture looks like this, add another one-third of the sugar.
At this stage, add the remaining sugar.
When it looks this smooth, it still isn't ready yet.
Now it's ready — the meringue should be firm, with peaks that stand up straight without bending when the whisk is lifted.
Sift the low-gluten flour into the egg yolk mixture and mix to form a batter. Avoid stirring in circles to prevent gluten formation, which will cause the cake to turn into a pancake. Use a 'Z' or '#' motion to mix until no lumps remain.
Add one-third of the meringue to the batter and mix using folding and cutting motions. Then pour the batter into the remaining meringue and mix until combined, also folding and cutting. Do not overmix to avoid deflation.
The meringue and batter should now be fully combined into a uniform mixture.
Pour the batter into a preheated rice cooker coated with a thin layer of oil. If your rice cooker liner is not non-stick or its non-stick properties have diminished, you can line it with parchment paper before pouring in the batter.
Sprinkle a bit of desiccated coconut on top of the batter or other toppings like longan or crushed nuts. Close the rice cooker lid, press the cook button, and cover the steam vent with a damp cloth. Let it rest on 'keep warm' for 5 minutes after it pops up. Press the cook button again, let it pop up, and then rest on 'keep warm' for 20 minutes.
The cake is done. To check if it's fully cooked, insert a toothpick — if it comes out clean, it's ready. If not, press the cook button one more time and keep warm for 20 more minutes. The cake is well-risen, with a fragrant coconut and eggy aroma. Ignore the couple of visible bubbles.
If your rice cooker is non-stick and oiled, simply invert it to release the cake. See, it won't collapse.
Still fluffy.
The texture is uniform, and the flavor is excellent.