Butter Cake in a Rice Cooker

Name: Butter Cake in a Rice Cooker
Cuisine: American
Ingredients: 6 eggs; 4 tablespoons butter; 1 cup sugar; 1 cup cake flour; 1 teaspoon butter flavor

Jingjo Jingkaroo @cook_7599110

Followed the recipe that came with the Toshiba rice cooker, but swapped vanilla extract for butter flavor because we didn't have vanilla at home. It smelled good, but my mom wasn't impressed. She said it was a bit bland and suggested adding some salt next time.

This recipe doesn't use baking powder. It relies on a lot of eggs, beaten until stiff peaks form. I recommend using an electric mixer, or you'll get a workout!

Jingjo Jingkaroo @cook_7599110

This recipe doesn't use baking powder. It relies on a lot of eggs, beaten until stiff peaks form. I recommend using an electric mixer, or you'll get a workout!

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Ingredients

6eggs
4 tablespoonsbutter
1 cupsugar
1 cupcake flour
1 teaspoonbutter flavor

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Steps

1

Melt the butter in the microwave for 25 seconds and set aside.
2

Sift the flour and set aside.
3

Prepare the eggs by mixing them with the sugar. Do not use cold eggs straight from the fridge; let them come to room temperature first.
4

Beat the eggs until stiff peaks form or until fluffy. Use the highest setting on your mixer, then add the butter and butter flavor and continue beating.
5

Add the flour and mix gently. Be very gentle, as vigorous mixing will deflate the batter (next time, use a spatula to fold it in instead).
6

Pour the batter into the rice cooker.
7

Press the congee button (porridge setting) and wait for about 40-45 minutes. Once done, the cooker will automatically switch to the warm setting.
8

Once cooked, let it cool before removing it from the cooker.
9

Let's check out the cake texture! It's fluffy like a steamed cake, which I don't prefer. I like a smoother cake texture better.