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.

Lazy baking

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.

Ingredients

• 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

1. Mix the eggs on high setting until they foam well
2. 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.
3. 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.
4. Grease the rice cooker dish with some oil and pour in the batter.
5. 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.

Butter cream

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!