●Biscuit fluffy sponge cake in rice cooker●
Even with simple ingredients, they bake up fluffy and moist.
It is important to warm the egg yolks and cool the egg whites.
Cooling the egg whites takes longer to whip, but results in a firm, smooth meringue.
Do not forget to moisturize after baking too.
English version of my recipe that has been talked about in Japan.
◆ Japanese version ↓
https://cookpad.wasmer.app/recipe/1027736
I have an oven that can bake cakes, but I almost never use it because the rice cooker is much easier.
If you haven't made it yet, or if you don't usually do it well, please take a look at this recipe.
●Biscuit fluffy sponge cake in rice cooker●
Even with simple ingredients, they bake up fluffy and moist.
It is important to warm the egg yolks and cool the egg whites.
Cooling the egg whites takes longer to whip, but results in a firm, smooth meringue.
Do not forget to moisturize after baking too.
English version of my recipe that has been talked about in Japan.
◆ Japanese version ↓
https://cookpad.wasmer.app/recipe/1027736
I have an oven that can bake cakes, but I almost never use it because the rice cooker is much easier.
If you haven't made it yet, or if you don't usually do it well, please take a look at this recipe.
Cooking Instructions
- 1
Separate the eggs into egg whites and yolks and keep the yolks indoors, while the egg whites are placed in a bowl in the refrigerator.
Measure out the sugar for the egg whites and yolks, and sift flour beforehand.
- 2
Whisk the egg yolks with the sugar for the yolks.
Transfer the egg whites to the freezer during this whisking stage.
The egg yolks are ready when they are creamy and white.
- 3
When the egg whites are chilled until the surface is frozen, take them out of the freezer and wash and wipe the mixer wings.
Beat the egg whites alone first, then gradually add the sugar, beating a little at a time.
The meringue is ready when the egg whites stand up straight when the mixer blade is lifted to the top.
- 4
■Point 1
With the wings of a stopped mixer, mix the entire mixture frequently and in large batches.
(Egg whites that are not yet foamy tend to sink to the bottom, so mix thoroughly to the bottom before checking for foaminess.)
- 5
Add 2 to 3 and mix with a rubber spatula in a cutting motion so as not to break the foam.
Sift the flour again and mix in the same way.
- 6
■Point 2
For rice flour, it is not necessary to re-sift if it is troublesome because it does not easily form lumps.
In the case of light flour, it is better to sift in the flour again a little at a time to prevent lumps from forming.
- 7
◆Caution 1.
Kneading is strictly prohibited.
Turn the bowl and mix in a cutting motion from the wall of the bowl to the center of the bowl.
Start adding the flour before the second mixture is fully incorporated and mix thoroughly until there are no lumps.
- 8
◆Caution 2.
Mix thoroughly and evenly, even from the bottom of the bowl.
If it is not uniform, the puffiness and elasticity may be uneven.
- 9
Pour the dough slowly into the inner pot from a slightly elevated position and drop several times from a height of about 10 cm to release the air.
Once set in the rice cooker, bake immediately.
- 10
In most cases, it can be baked in the normal rice cooking mode, but be sure to check the instruction manual before baking.
If there is a special course for baking cakes, bake in that course.
- 11
If a skewer is inserted in the center and no raw dough sticks to it, it is a sign that it is done baking.
(If it is raw, heat it additionally, keeping an eye on it please.)
- 12
Take it out and drop it one more time to release the air, then turn it over onto a plate or onto a flat surface covered with plastic wrap.
Tap the sides of the inner pot all the way around before turning it over to make it easier to remove.
- 13
While still hot, wrap the whole thing tightly in plastic wrap and place in the refrigerator.
This step will make the sponge more moist and soft.
- 14
●Supplement 1.
Refrigerate for one day to make it more moist.
When freezing, wrap tightly and seal tightly.
When thawing, thaw naturally.
- 15
●Supplement 2.
Even if 20 g of the light flour or rice flour is replaced with pure cocoa, etc., the air bubbles will not break easily, so it can be arranged for cocoa-flavored or other sponge cakes.
- 16
●Supplement 3.
Whisk it flexibly depending on the room temperature: in summer, whisk the meringue in iced water; in winter, whisk warming the egg yolks by immersion in hot water please.
- 17
To prevent mistakes, be sure to read this before you make it. ↓
https://blog.nametoma.jp/archives/11228
- 18
Please be sure to read the supplementary notes for safety before making them too.
https://note.com/namekotomato/n/nf4946fbf75cf
- 19
If you have trouble whipping the egg yolks and egg whites separately, or if you want to take it up a notch, there is also a recipe for genoise, which is made by whipping them together.
Please refer to the recipe below.
●Genoise sponge cake in a rice cooker●
https://note.com/namekotomato/n/nd23b72edc468
- 20
This recipe includes detailed information too on how to select ingredients, tips, key points, and storage methods, which are often omitted from regular recipes.
- 21
Some of the links are to articles in Japanese, but we will be writing and switching to articles translated into English as needed.
- 22
If you like cheesecake, see also.↓
●Bake in a rice cooker☆Super easy cheesecake●
https://note.com/namekotomato/n/n80b7c760932d
- 23
If you like chocolate cake, see also.↓
●Bake in rice cooker☆Fresh cream chocolate cake with HM♡●
https://note.com/namekotomato/n/n3f1b8513b8aa
- 24
●Some of the recipes that have been talked about or inducted into the Cookpad Hall of Fame have been moved to the following pages.↓
https://note.com/namekotomato
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