Steamed rice cooker cake

50 mins
Serves 1
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Directions

  1. 1Add 3 egg yolks to a bowl.
  2. 2Add 3 egg yolks to a bowl.
  3. 3Add 3 egg yolks to a bowl.
  4. 4Whisk the egg yolks.
  5. 5Whisk the egg yolks.
  6. 6Whisk the egg yolks.
  7. 7Add 25g of oil to the egg yolks.
  8. 8Add 25g of oil to the egg yolks.
  9. 9Add 25g of oil to the egg yolks.
  10. 10Whisk the mixture until combined.
  11. 11Whisk the mixture until combined.
  12. 12Whisk the mixture until combined.
  13. 13Add 70g of milk to the mixture.
  14. 14Add 70g of milk to the mixture.
  15. 15Add 70g of milk to the mixture.
  16. 16Whisk the mixture until combined.
  17. 17Whisk the mixture until combined.
  18. 18Whisk the mixture until combined.
  19. 19Sift 90g of cake flour into the bowl.
  20. 20Sift 90g of cake flour into the bowl.
  21. 21Sift 90g of cake flour into the bowl.
  22. 22Whisk until a smooth batter is formed.
  23. 23Whisk until a smooth batter is formed.
  24. 24Whisk until a smooth batter is formed.
  25. 25In a separate bowl, whisk 3 egg whites until foamy.
  26. 26In a separate bowl, whisk 3 egg whites until foamy.
  27. 27In a separate bowl, whisk 3 egg whites until foamy.
  28. 28Add 35g of sugar to the egg whites.
  29. 29Add 35g of sugar to the egg whites.
  30. 30Add 35g of sugar to the egg whites.
  31. 31Continue whisking until stiff peaks are formed.
  32. 32Continue whisking until stiff peaks are formed.
  33. 33Continue whisking until stiff peaks are formed.
  34. 34Add a portion of the whipped egg whites to the egg yolk batter.
  35. 35Add a portion of the whipped egg whites to the egg yolk batter.
  36. 36Add a portion of the whipped egg whites to the egg yolk batter.
  37. 37Gently fold the egg whites into the batter.
  38. 38Gently fold the egg whites into the batter.
  39. 39Gently fold the egg whites into the batter.
  40. 40Pour the combined batter into the remaining whipped egg whites.
  41. 41Pour the combined batter into the remaining whipped egg whites.
  42. 42Pour the combined batter into the remaining whipped egg whites.
  43. 43Gently fold until fully incorporated.
  44. 44Gently fold until fully incorporated.
  45. 45Gently fold until fully incorporated.
  46. 46Pour the cake batter into a rice cooker pot.
  47. 47Pour the cake batter into a rice cooker pot.
  48. 48Pour the cake batter into a rice cooker pot.
  49. 49Tap the pot on the counter to release air bubbles.
  50. 50Tap the pot on the counter to release air bubbles.
  51. 51Tap the pot on the counter to release air bubbles.
  52. 52Place the pot into the rice cooker and select the 'cook' button for 30 minutes.
  53. 53Place the pot into the rice cooker and select the 'cook' button for 30 minutes.
  54. 54Place the pot into the rice cooker and select the 'cook' button for 30 minutes.
  55. 55After 30 minutes, switch to 'warm' mode and simmer for 20 minutes.
  56. 56After 30 minutes, switch to 'warm' mode and simmer for 20 minutes.
  57. 57After 30 minutes, switch to 'warm' mode and simmer for 20 minutes.
  58. 58Once cooked, open the rice cooker.
  59. 59Once cooked, open the rice cooker.
  60. 60Once cooked, open the rice cooker.
  61. 61Invert the cake onto a plate to unmold.
  62. 62Invert the cake onto a plate to unmold.
  63. 63Invert the cake onto a plate to unmold.
  64. 64Slice and serve the cake.
  65. 65Slice and serve the cake.
  66. 66Slice and serve the cake.

Ingredients

  • 3 Egg yolks
  • 3 Egg yolks
  • 3 Egg yolks
  • 25 g Oil
  • 25 g Oil
  • 25 g Oil
  • 70 g Milk
  • 70 g Milk
  • 70 g Milk
  • 90 g Cake flour
  • 90 g Cake flour
  • 90 g Cake flour
  • 3 Egg whites
  • 3 Egg whites
  • 3 Egg whites
  • 35 g Sugar
  • 35 g Sugar
  • 35 g Sugar

Equipment

whiskbowlsieveelectric mixerspatularice cookerplate