Fluffy Rice Cooker Sponge Cake
Equipment
Ingredients
Ingredients
eggs (room_temperature)
4 piece
granulated sugar
120 g
all-purpose flour (sifted)
120 g
milk (room_temperature)
60 ml
butter (melted)
30 g
baking powder
6 g
vanilla extract
5 ml
Instructions
Prepare mixing bowl
Separate egg whites from yolks into two clean bowls.
Whip egg whites
Beat egg whites until stiff peaks form.
Mix egg yolks
Whisk egg yolks with sugar until pale and creamy.
Add liquids
Add milk, melted butter and vanilla extract to the yolk mixture.
Combine dry ingredients
Fold in sifted flour and baking powder.
Fold in egg whites
Gently fold whipped egg whites into the batter in batches.
Prepare rice cooker
Lightly grease the rice cooker pot with butter or oil.
Cook the cake
Pour batter into the rice cooker and cook on the cake setting or normal mode twice.
Cool the cake
Let the cake cool in the rice cooker for 10 minutes before removing.
Original recipe
Storage
Store in airtight container. Best eaten within 2 days.
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