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Lazy Rice Cooker Chinese Sponge Cake
60 min 469 kcal per serving Easy
Ingredients
4 Servings
- Cake flour180 g
- Large eggs4 large eggs
- Granulated sugar120 g
- Whole milk160 ml
- Vegetable oil40 g
- Baking powder8 g
- Vanilla extract5 ml
Instructions
- 1
Bring the eggs and milk to room temperature. Lightly coat the bottom and sides of the rice cooker pot with a small amount of the measured vegetable oil.
- 2
Sift the cake flour and baking powder together into a bowl. Set aside.
- 3
Crack the eggs into a large mixing bowl and add the granulated sugar. Beat with an electric mixer on high speed for 6–8 minutes, until the mixture is very pale, thick, and fluffy. The batter should briefly hold a ribbon on its surface when the beaters are lifted.
- 4
Add the whole milk and vanilla extract. Mix on low speed just until combined.
- 5
Fold the sifted dry ingredients into the egg mixture in three additions, using a spatula and gentle bottom-to-top motions. Stop as soon as no dry streaks remain.
- 6
Place the remaining vegetable oil in a small bowl and mix in a few spoonfuls of batter until smooth. Gently fold this mixture back into the main batter until evenly incorporated.
- 7
Pour the batter into the prepared rice cooker pot. Tap the pot gently on the counter two or three times to release large air bubbles.
- 8
