Several weeks ago, my daughter came home with 4 bottles of 2 litre Milk, and all of them had past the use-by date. I made Cottage Cheese from the 8 litres of Milk and kept the Cottage Cheese in the freezer. I have been using it for cooking since then. Today I used the last bit of it to make this cake. I blended all ingredients into a smooth mixture, poured it into rice cooker’s inner pot, and pressed ‘Start’ button at ‘Cake’ setting. 40 minutes later, this cake was made. Wow!


I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter


250g Cottage Cheese
1 pinch Salt *if Cottage Cheese is not slated
1/3 cup Caster Sugar
1 cup (250ml) Thickened Cream
2 tablespoons Lemon Juice
1/4 cup Plain Flour
1/2 teaspoon Vanilla Extract *optional
3 Eggs *room temperature
Icing Sugar for dusting

  1. Line the base of rice cooker’s inner pot with baking paper.
  2. Place all ingredients in a mixing bowl, and use a stick blender or mixer to beat until thick and smooth. You can use a food processor to do this process.
  3. If the mixture is cold, heat it in the microwave for 60 seconds to warm up slightly, and mix well. *Note: The mixture doesn’t need to be warm, but shouldn’t be cold.
  4. Pour the mixture into the prepared rice cooker’s inner pot and press ‘Start’ button at ‘Cake’ setting. If the cake is not cooked yet, leave it in the hot rice cooker for 10 more minutes OR heat extra time.
  5. When it is cooked, take out the inner pot and allow the cake to cool in the pot. When cooled, turn it out onto a plate, and carefully peel away baking paper. Chill in the fridge as this cake is nicer when it is cold. Dust with Icing Sugar before serve.
  6. *Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook. This cake can be baked in the oven, at 170℃ for 40 to 50 minutes.