How to make sponge cake with a rice cooker
To make sponge cakes, people often think that an oven is needed, however, with just a rice cooker, you can still easily make delicious cakes.
Sponge cake is considered a “national” dish for many people because it is soft, easy to eat, and delicious. Sponge cake has now been transformed into many versions with different flavors and designs. You can list rolls like sponge cake, salted egg sponge cake, coffee sponge cake mixed with raisins…
If you don’t use an oven to make cakes, you can refer to the simple way to make sponge cakes with a rice cooker below:
Regarding ingredients to prepare: About 5 eggs (depending on the type of cake, you can add eggs); Unsweetened fresh milk, cooking oil, flour, cornstarch. In addition, you need a little sugar, butter, 1/2 soup, a little salt and vanilla.
To make eggs easier to whip, you first need to soak them in a bowl of warm water for 5 minutes with a ratio of 2 cups of cold water mixed with 3 cups of boiling water.
Then separate the egg yolks and egg whites into two different bowls and use an electric mixer to beat the egg whites.
When you see large air bubbles appear, squeeze 1/4 lemon to get the juice and add it to the egg white bowl with a little salt, increase the beating speed to the highest level.
Wait for the mixture to have small air bubbles, then slowly add sugar and beat until you see a white layer of cotton, lift the beater and feel soft, then stop.
Next, mix cornstarch with flour, sift it once to make the powder smoother, then add the powder to the yolk mixture, mix well until the mixture is smooth and there are no lumps.
Add cooking oil, fresh milk and vanilla into the egg yolk bowl, stir well to mix the ingredients together.
Take 1/3 of the egg white mixture and add it to the yolk bowl, mix gently, then add the remaining egg white mixture and mix together. Note: Do not mix the dough for too long because the cake will become hard.
Bake
Divide the previously sifted flour into 3 parts, then mix them into the cake flour mixture.
Next, line the bottom of the rice cooker with parchment paper, pour in the flour, gently tap the pot to release air bubbles, close the lid, and turn on the “Cook” button.
After about 10 minutes, when the pot switches to the “Warm” button, wait another 5 to 7 minutes, then press the “Cook” button again. Repeat the above process 2 to 3 times.
After about 40 minutes, check to see if the pot lid is hot. If it’s hot, just leave it in “Warm” mode for another 20 minutes until the cake is completely cooked. If it’s not hot, continue pressing the “Cook” button one more time.
Then, open the lid of the rice cooker and press your finger into the cake to check if it is cooked or not. If the cake does not collapse, it is done.
When you take the rice cooker out, turn it over to take the cake out. Remove the lining paper and then turn the cake over and place it on the grill to dry.
Common errors and how to fix them
Beat egg whites without peaks
Cause: The bowl and whisk are not clean, the egg whites are mixed with impurities or the whisking time is not enough.
Solution: Make sure the bowl and beater are not sticky with butter or fat, the egg whites are separated carefully, not sticky with the yolk, and beat the eggs for enough time.
The cake has a fishy smell of eggs
Cause: The cake is not fully cooked or the amount of vanilla in the sponge cake recipe is not enough to remove the fishy smell of eggs.
Solution: Bake the cake for enough time. If you check and see that the cake is not cooked, increase the baking time so that the cake is completely cooked. Add just enough vanilla so the cake no longer smells fishy and is more fragrant.
The cake does not rise
Cause: The cake flour mixture is loose due to not beating thoroughly or not mixing the dough properly, over-mixing causes the air bubbles in the cake to burst and the mixture to collapse.
Solution: Make sure to beat the eggs to a foamy consistency, mix the dough gently and thoroughly, and after mixing, take it to bake immediately because if you leave it outside for too long, it will affect the quality and cause the cake to not rise.
