My wife wanted me to make chiffon cake, so I decided to make it the easy way in a rice cooker.If it's not done when the rice cooker finishes cooking, just turn it off and then switch "on" again. I usually end up pushing the button 3 times. I use a 5-cup size rice cooker. Recipe by Ryoutanchan

I made this as a birthday present for my father who loves chiffon cake. ♪Be sure to whip the meringue thoroughly until stiff peaks form. Recipe by Mikku mama

This is a recipe based on one from my friend who used to work in a cafe! When I used wheat flour to make chiffon cake, I would mess up 50% of the time, but with rice flour, I never fail.I recommend using fine grain rice powder.You can use a whole egg if you prefer.I prefer to use lots of egg whites.For a light and fluffy result, use 130 g for both the rice flour and soy milk. For a 20 cm [7.9 in] diameter chiffon cake. Recipe by Ryo---ko

You can make a chiffon cake without adding oil.After it's baked, if you drop the cake from about 10 cm above your work place, you can prevent the cake from shrinking. Because rice flour is quite fine, if you mix really well after combining with the meringue you can also prevent the cake from rising too much. Recipe by HIRO-chan

Since I'm always eating sweets and bread made of wheat flour, I figured I should eat some rice flour, too.Unlike wheat flour, rice flour is very dry and sandy, so there's no need to sift it. As long as you whip the egg whites to a stiff meringue, the cake will rise without any baking powder. The joshinko with give the cake a moist, fluffy, and chewy finish. Recipe by Wagayanopanshokunin

I simply wanted to make a healthy snack.I recommend making the meringue soft enough to form peaks with tips that curl over! Stiff peaks will make the cake crumbly, or hard to mix with egg yolks leading to over-mixing! 60 g of honey makes a lighter cake, while 85 g of honey bring the texture closer to castella. You can also use a 17 cm tube pan, since the recipe produces enough batter. Recipe by daizu mama

Got bored and found this simple recipe, so go for it. Please tell me if you try this.

I used to always mix in meringue (whipped up egg whites) when I made a cake, but I wondered if I could make something that would be less of a hassle, so I omitted any bothersome tasks (like making a meringue or sifting flour), and left out any ingredients I don't usually have any on hand (heavy cream, baking powder) and tried making a cake. The amounts listed here are enough to bake 1 cake in a medium to large sized rice cooker that can prepare 900 ml of uncooked rice at most.There aren't any hints in particular! Even if you're a lazy baker, the cake will still puff up. If you want to be more diligent, please try sifting the flour or beating the eggs more, to make the cake puffier and lighter. I used a dark chocolate bar this time, but the cake was sweet enough! Recipe by pasa.

I wondered how to make a cake that is easy to roll. Using bread as my inspiration, I decided to try mochi rice flour.This recipe is an improvement from the previous one. After some trial and error, I came up with a satisfying cake batter that can fit easily into small sheet cake pan.Spread the cream thinly and roll the cake up tightly to make a slim roll!- Use a hand mixer in Steps 3~5 and mix each slowly and carefully .- Perform Steps 6 and 7 quickly .- For Step 11, if you're worried about rolling the cake, cut 3-4 notches into it spaced 2cm apart starting from the edge nearest you, and it will be easier to roll up. Recipe by MeguBroaden

I love chiffon cake and azuki beans paste. So I created a matcha flavour chiffon cake which goes well with azuki paste.Whipped cream served with azuki paste is perfect.Make sure to whip merengue until firm peak form and gently fold batter to retain tiny bubbles.When you remove from the mold, run the bamboo skewer or chiffon cake knife around the cake – using an up and down motion – then remove. Turn cake over gently.You can make this chiffon cake without matcha liqueur (just add some more water to it instead; the amounts for both are listed below). Recipe by Chikazo-

I had some walnuts, so I tried adding them to my usual matcha cake. The crunchy nutty texture is really addictive.I'm using an old rice cooker, so I just mix everything in the inner bowl. (I'm so lazy...) If you have a new rice cooker with a non-stick coated bowl, please don't copy me or you'll damage it! Recipe by nori_ipee

Because this "Butter-Free Sweet Potato Rice Cooker Cake" was so easy but delicious, I tried it with a chocolate flavor!I added a little yogurt to make it less dry. The cake turned out to be moist and I am very proud of this recipe.The number of times you press "Cook" until the cake is done may vary depending on your rice cooker. Please adjust it accordingly.This cake is very moist, so when you check with a bamboo skewer, it may come out with some crumby dough, but if it's not too moist and sticky, it's ok. For 1 cake baked in a 3-rice-cooker-cup capacity rice cooker). Recipe by Kaeha