Rice Cooker Spongecake
This is my rice cooker spongecake recipe. I love to bake in my electric rice cooker. When we lived in Burma (five years ago), I often used my electric rice cooker for things other than cooking rice. Due to a lack of oven, I baked a whole-grain bread every other day (difficult to get in Burma then) and every week I made a cake or banana bread in my rice cooker.
Because it is such a lazy Easter day today, we suddenly feel like baking, but especially to bake in a lazy way ;-). We still have butter cream in the freezer and fondant in the pantry. There were also enough eggs left from painting … so let’s make a batter and then let the rice cooker do the rest.
Electric rice cooker baking times
Baking times differ per rice cooker. With a simple rice cooker you have to hit “cook” once or twice before the cake is ready. Some rice cookers have a special “cake” option. Mine has a “dessert” button so I use that. The baking time is around 30 minutes, depending on the rice cooker.
I have a rice cooker with a non-stick coating and that makes baking easy.
Rice cooker spongecake recipe
This recipe contains no butter. It is a basic recipe for sponge cake to build elaborate birthday cakes for example.
- 3 eggs
- 90 grams of sugar
- 100 grams of flour
- 1/4 teaspoon of salt
- tablespoon oil to coat the bowl of the rice cooker
- Mix the eggs on high setting until they foam well
- Add salt and in two parts the sugar. Continue mixing on high setting for at least 5 minutes until the batter is light yellow and more than doubled in volume.
- Sift the flour and carefully scoop (fold) the flour into the batter in three parts. Only use a spatula and continue until everything is well mixed.
- Grease the rice cooker dish with some oil and pour in the batter.
- Place in the rice cooker and bake on ‘dessert’ setting.
As soon as my rice cooker hits the “keep warm” light, I take the cake out. Beware: Do not keep your head above the lid when you open it because a lot of heat and steam is released.
I turn the cake on a rack to cool down. It comes out beautifully.
Because no butter goes through the batter, this cake is very tasty with a layer of buttercream. I make the cream with flour and milk. I like the flavor and milk in this buttercream; it is less buttery and more creamy to my opinion and overall I use less fat. Check out this link for the recipe.
We cut the cake horizontally and give it a thin layer of purple and white buttercream (we keep leftovers in the freezer). We also add a nice layer on top as well so the fondant will stick properly. We do not have a lot of cream but this amount is already enough to make this cake into a tasty feast. Loulou decorates the top extra for Easter ;-).
Here’s our lazy sponge cake made with the rice cooker. The sponge has become super airy and the crazy colors of this “leftover” cake go well with Easter; perfect for this hot day and lazy day.
Want to see more sweet recipes on this site? Here is an overview!