In my kitchen, the easiest way to make a Sponge Cake is Rice Cooker, that has ‘Cake’ setting. I added Matcha Powder to my ‘Rice Cooker Sponge Cake’ mixture, poured it in the rice cooker’s inner pot, and pressed the switch to start cooking. While it is cooking, I made Matcha flavoured Custard, for which I used just 1 Whole Egg, so I had no leftover Egg Whites. I cooked it in the microwave. Simple, easy and the cake looked great. And it was delicious.

Makes

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

Ingredients

Matcha Sponge Cake
3 to 4 Eggs *separated Yolks and Whites
90g (100ml) Caster Sugar
90g (150ml) Self-Raising Flour
2 to 3 teaspoons Matcha Powder *3 teaspoons for stronger flavour
20g melted Butter
1/2 teaspoon Vanilla Extract OR 1 teaspoon Rum

Matcha Custard
1 large Egg
2 tablespoons Plain Flour *sifted
1 to 2 teaspoons Matcha Powder *sifted, I added 2 teaspoons
3 to 4 tablespoons Sugar *I added 3 tablespoons
1 cup Milk
1/2 teaspoon Vanilla Extract

Method
  1. Line the base of rice cooker’s inner pot with baking paper. *Note: If your inner pot is in a good state, baking paper would be unnecessary, but I recommend to oil it at least.
  2. Whisk Egg Whites in a large bowl until soft peaks form. Add Caster Sugar gradually, whisking for a few minutes until firm peaks form. Then add Egg Yolks and whisk until well combined. *Note: You can beat Egg Whites, Yolks and Sugar all together until very thick.
  3. Mix Self-Raising Flour and Matcha Powder until blended well, and sift the mixture over the Egg mixture while you fold in with a spatula, then add melted Butter and Vanilla (OR Rum) gradually, and mix until just combined. Pour the mixture into the prepared rice cooker’s inner pot, and press ‘Start’ button at ‘Cake’ setting.
  4. To make Matcha Custard, place Egg in a heat-proof bowl, and remove the white string-like bits if you want to do so, sift in Flour and Matcha Powder, add all other ingredients, and whisk well until smooth.
  5. Cook in the microwave in medium power about 500W for 2 minutes. Mix well, then cook again in medium power for 2 minutes and mix well, and cook again for 1 minute OR until boils, and whisk well.
  6. *Note: Custard can be cooked in a saucepan over medium low heat.
  7. When the Cake is cooked, turn out on a wire rack, carefully peel away baking paper, then leave to cool.
  8. Slice the Cake in half and sandwich the Matcha Custard. This can be done when the Cake and Custard are still warm, but I recommend to cool them first. *Note: I dusted the Cake with Icing Sugar for the photo above.