Rice cooker cake.
Sometimes it is wonderful to do so some spring ( ? ) cleaning and ..stumble onto some treasures. Amidst all the clutter and chaos I sat in a trance as I saw my old recipe collection for rice cooker ( paper) and it brought back memories of my stay in the U.S.We moved from place to place big and small cities staying from 3 to 6 months in each depending on the duration of my hubby s work.
1/2 cup butter
2 eggs or yogurt to make eggless aprox 3/4 cup, keep some extra handy while making batter to adjust consistency)
2 tsp vanilla extract
1 3/4 tsp baking powder
½ tsp baking soda
Method for oven baking.
350 degrees F/ 180 degrees C.
In a bowl, cream together the sugar and butter.
eggs, one at a time, ( yogurt whisked ),
Add the vanilla.
powder, baking soda, Mix with the above
mixture. stir in the milk and fold gently until batter is smooth.
the greased cake tin.Bake for 30-40 minutes until done, a skewer should come
clean and cake should spring back when touched.
Method to bake
in RICE COOKER.
the well-greased cooker body ( inside container ).of the rice cooker.
press cook if that is the only button on your Rice cooker. Some newer models
have several settings, if it has bake
setting , press that.
have to wait till the rice cooker is heated to maximum while cooking the cake
inside, during this time it will shift to warm mode from cook mode , as it
works on maximum heat dispensed, presuming the content is cooked, but in case
of baking , we need to wait it out for minimum 3 minutes and switch back to
cook mode, again after few minutes it will go back to warm mode, keep it for another 5 minutes , again
push it down to cook or wait until it can be pushed, don’t fight with the
setting and try to make it stay in cook
mode , you will only spoil the switch.
oven where we cannot afford to lose heat , in a rice cooker it doesn’t matter, as the cooker switches
back to warm , when maximum heat is achieved.
the cake you may have to turn it back to cook mode around three times depending
on your model I had to do it three times and gave a gap of 3 minutes to resume
to cook mode. In all it took around 45 minutes almost the same time as regular
to worry about setting etc, no need to fear about cake getting burnt quickly.
to look for cake being done completely by opening lid at least twice, or if you
have the glass lid, no need to open.
should be firm , spring back.
developed small moon like craters small
bubbles, bottom would have baked well, the cake would have left the side
indicating it is ready to be removed.
and let it cool completely.
Run a knife carefully around the edges of the cake to ease it out easily by
turning it upside down carefully onto a plate held inside. As the height of the
rice cooker in case of bigger capacity will sometimes crumble the cake while it
falls on the plate, so better take a plate inside, over urn the cooker container
and gently tap it.
and it gets a beautiful brown crust , also shaped well , taking the shape of
the contours of the container almost like a dome.
frosting etc…or enjoy as it is.
miss the oven effect except for the deep baking colour.
gathered confidence, you can try all sorts of basic cake recipes .
students abroad, who crave for a home baked cake.
Another simple plain cake made in rice cooker