Rice cooker sponge cake - graciouseatz egg version

Updated at: Sun, 07 Jul 2024 23:29:36 GMT

Step 1

Separate the eggs.

Step 2

In a large bowl of the egg yolks, add the sugar. Mix well until sugar almost dissolved. Add oil, milk and vanilla extract. Mix until well combined.

Step 3

Sift the flour into the mixture. Mix until the flour disappear. Do not over mix.

Step 4

In another bowl of egg white, add cream of tartar. Mix until bubbly. Add the sugar in 3 batches. Continue mixing until stiff peaks formed.

Step 5

Add the egg white mixture into the batter in 3 batches. Use a whisk and mix gently in a circular motion. Do not over mix. Mix just until it is well combined. Switch to a spatula to scrape the bowl to ensure even mixing.

Step 6

Transfer the batter into the 8.5 inch rice cooker pot, greased. Use a stick or skewer to do as shown in the video to release air bubbles. This is to prevent holes in the cake.

Step 7

Place the pot into the rice cooker. Press ‘start’ button on cooking mode. Cook for 30 min or until the inserted skewer comes out clean. You may peep on your cake every 10-15min. After 30 min, you will notice the cake pulled away from the sides. Leave the cake in ‘keep warm’ mode. Touch the cake, the cake is dry and spongy. May have to do one more cycle.

Step 8

Remove the cake from the pot.

Step 9

Cake is ready to serve.

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