How to Make a Soft & Fluffy Japanese Sponge Cake in a Rice Cooker

By Japanese Cooking 101 · 60 min

Ingredients

Instructions

1. Sift the cake flour, baking powder and salt together two or three times.
2. Separate the eggs into whites and yolks.
3. In a stand mixer bowl, beat the yolks with 1/4 cup sugar, the vanilla, water and oil for one minute. Add the flour mixture and whip on high for one minute. Set aside.
4. In a clean bowl, beat the egg whites, adding 1/2 cup sugar in three parts, until medium to firm peaks form.
5. Fold about a quarter of the meringue into the yolk batter, then fold in the rest gently so the foam does not deflate.
6. Pour the batter into the rice cooker bowl. If the cooker has a cake mode, use it and follow the appliance's instructions.
7. If there is no cake mode, cook on the regular white rice setting. When the cycle ends, run the same setting once more. If the cooker will not start again right away, close the lid and wait about 15 minutes to cool it slightly, then start the cycle again.
8. Turn the bowl upside down on a cooling rack and leave the cake in it. When fully cooled, remove the cake from the bowl.
9. Slice the cake and serve with whipped cream and berries.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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