how to make the fluffiest sponge cake in a rice cooker recipe

probably the best cake I've ever made in terms of height and texture

dear friend and rice lovers,

yesterday, I made a cake in the rice cooker for the first time, and it came out PERFECT. I felt my inner child bubble up with joy; I squealed when I opened the rice cooker lid, and a bouncy, jiggly cake greeted me. (My rice cooker is a Zojirushi NS-ZCC10 5-1/2-Cup Neuro Fuzzy Rice Cooker and Warmer in Premium White)

You can practically “bake” any cake in a good rice cooker if you can bake a sponge cake in it. I used my go-to basic sponge or chiffon cake recipe and added ube extract. It’s actually the base cake recipe you can find in my cookbook, Modern Asian Kitchen,” to make a pandan tres leches. Of course, I just swapped out the pandan extract with ube extract. Scroll down for the full recipe to make my easy rice cooker cake.

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Reel for Reference:

katlieu

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Kat Lieu’s Easy Rice Cooker Sponge Cake Recipe:

INGREDIENTS:
For the yolk batter:

• 4 large egg yolks 

• 2 tablespoons plus 1 teaspoon (30 g) granulated sugar 

• 1/2 cup plus 11/2 tablespoon (140 g) full-fat coconut milk 

• 1 teaspoon miso

• 1 to 2 teaspoons ube extract 

• 1 cup (120 g) cake flour, sifted

• 1 teaspoon baking powder 

For the firm to stiff peaks meringue:

• 4 large egg whites 

• 1/4 teaspoon cream of tartar or 1/4 teaspoon lemon juice or white vinegar

• 60 g confectioners’ sugar

1. Prepare the yolk batter. In a mixing bowl, combine the yolks and sugar until smooth, creamy, and lighter in color, a few minutes. (Alternatively, use a stand mixer fitted with a paddle attachment, but note that you'll be using the stand mixer to beat egg whites later.) Stir in the coconut milk, miso, and ube extract until well-blended. Sift in the cake flour and baking powder, mixing until combined. Set aside.

2. Create the firm to stiff peaks meringue. In a stand mixer fitted with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar (or lemon juice or vinegar) and beat for another minute until the mixture turns whiter. Gradually add the sugar, a few teaspoons at a time, and continue beating until firm peaks form. (When you lift the whisk, the peak should droop and curl back on itself like a well-defined bird's beak.)

3. Make the final batter. Add one-fourth of the meringue to the yolk batter and gently whisk until incorporated. Repeat with another fourth of the meringue. Next, pour the entire yolk batter mixture into the bowl containing the remaining meringue. Gently fold the meringue into the batter using a flexible spatula until the mixture is uniform, thick, and creamy, with no white streaks remaining. If any stubborn meringue lumps persist, gently whisk the batter without over-mixing.

4. Pour the batter into the greased inner pot of the rice cooker. Tap the inner pot against a counter 3 times to remove air bubbles and break any remaining bubbles with a whisk or chopstick.

5. Use the mixed function on your cooker to “bake” the cake. You may need to do this twice. I did it once on the Mixed setting and once on the Harder setting. The cake is ready when it is fluffy and tall, and the center is set.

Now for a secret technique for the softest, fluffiest chiffon cakes, for my premium subscribers only…