In a Yum Asia rice cooker you can make more than just rice. Try this sponge cake made with whole wheat for something a little bit different for dessert.
AuthorHungry PandaCategoryDessertsDifficultyAdvancedGrease the inside of the inner cooking pan lightly and evenly with butter.
Beat egg whites in a bowl, gradually adding sugar, until stiff but not separating. Add egg yolks and vanilla extract and beat until thick.
Mix in both flours with rubber spatula until smooth and well blended. Gently fold in milk and butter without over-mixing.
Pour the batter into the greased inner cooking pan and lightly tap the bottom of the pan to release excess air. Place the pan in the rice cooker and select the “Cake” setting. The bake time is around 50 minutes
When baking completes, remove cake from pan and allow to cool.
Frost the cake with whipped cream and garnish with fruit.
Ingredients
Directions
Grease the inside of the inner cooking pan lightly and evenly with butter.
Beat egg whites in a bowl, gradually adding sugar, until stiff but not separating. Add egg yolks and vanilla extract and beat until thick.
Mix in both flours with rubber spatula until smooth and well blended. Gently fold in milk and butter without over-mixing.
Pour the batter into the greased inner cooking pan and lightly tap the bottom of the pan to release excess air. Place the pan in the rice cooker and select the “Cake” setting. The bake time is around 50 minutes
When baking completes, remove cake from pan and allow to cool.
Frost the cake with whipped cream and garnish with fruit.