Hello! After moving houses, I wanted to make this rice cooker castella cake again in my new rice cooker.
This time, I attempted watermelon-inspired colours with some food colouring and although the cake was shorter this time as my new rice cooker is a lot larger, the same light and fluffy consistency was achieved. :)
You can make this with absolutely any rice cooker, even the ones with just a click to cook! The caveat is that if this is your first time trying it out, you may want to observe and note whether your rice cooker would take 1 or 2 runs to complete the cooking, or less than 1 run!
I hope you try out the recipe which is listed below. :)
Ingredients:
4 large eggs, yolks and whites separated (a good guide of a large egg is 60g, otherwise use 5 eggs)
50g white sugar (for the egg yolks)
50g white sugar (for the egg whites)
95g cake flour, or make your own with 85g of all-purpose plain flour + 11g cornstarch!
20g vegetable oil
25g full cream milk
1 teaspoon vanilla essence (optional)
Steps:
1. Whisk the egg yolks together with 50g white sugar until all sugar are dissolved and the mixture turns a paler yellow.
2. Whisk the egg whites separately in a CLEAN AND DRY BOWL WITH A DRY WHISK, mixing in 50g white sugar in 3 parts. Stop when soft peaks form.
3. Fold the egg whites into the egg yolk mixture with a spatula in 3 parts. Do not stir vigorously.
4. Add in 95g of sifted cake flour, or the substitute cake flour. Fold to combine.
5. Pour in 20g vegetable oil and 25g milk, fold to combine again.
6. Grease your rice cooker pot with vegetable oil if necessary. Pour the batter into the rice cooker pot and press 'Cook' (or however your rice cooker works for cooking white rice). You DO NOT have to preheat the rice cooker.
7. When the rice cooker is done cooking, insert a skewer into the middle of the cake to check if it is cooked. If the skewer comes out clean with only a few crumbs sticking to it, it is done. Otherwise, press 'cook' again. Some rice cooker brands might require cooking it twice.
8. When the cake is cooked, run a spatula or knife around the pot to loosen the cake and turn the cake out onto a cooling rack. Serve hot or cool.
Enjoy!
