To make Soufflé Sponge Cake, you need to prepare the cake tin properly and steam bake it in the oven using a water bath. The other day I tried to cook it in my rice cooker to find out what would happen. The cake was cooked well, though it didn’t look very pretty. Probably it is because I lined the bottom of the inner pot with baking paper. If your rice cooker is in good condition, you don’t need to line it with baking paper. Cake should look pretty. Anyway, it was easy-peasy.
I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter.
1/4 cup Milk
1/4 cup Oil *OR 60g Butter, I used Sunflower Oil
1/4 teaspoon Salt
1/2 cup Plain Flour
4 Egg Yolks *room temperature
1 teaspoon Vanilla Extract
4 Egg Whites *room temperature
100ml Caster Sugar *slightly less than 1/2 cup
- Line the base of rice cooker’s inner pot with baking paper if required. *Note: If your inner pot is in a good condition, baking paper would be unnecessary. Without baking paper, the result would look better.
- Place Milk and Oil in a heat-proof mixing bowl, heat in the microwave until warm. If you use Butter, heat until Butter melts. I heated in my 1000W microwave for 30 seconds. Then whisk well until creamy. *Note: The mixture shouldn’t be too hot.
- Add Salt and Flour, and whisk well until smooth. Add Egg Yolks and Vanilla, and whisk well.
- In a separate bowl, beat Egg Whites, using an electric mixer, until soft peaks form. Gradually add Caster Sugar, beating well, until thick and glossy and Sugar is well dissolved. Gradually fold into the mixture and gently combine.
- Pour the mixture into the prepared rice cooker’s inner pot, and start cooking at ‘Cake’ setting.
- When it is cooked, open the lid. The cake could have risen very high, but it will sink. Leave the cake in the rice cooker and cool slowly. Turn it out onto a plate, and carefully peel away baking paper.
- *Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. I stopped cooking after 35 minutes.
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