Wednesday, April 29, 2020

Steamed Sponge Cake

This is easy to put together and cooks in a rice cooker steam tray. Note: next time try 2 egg ratio.

  • 3 eggs
  • scant 1/2 c sugar
  • pinch salt
  • 3/5 c cake flour
  • optional: 1/4 t baking powder
  • 1/2 t vanilla
  1. Beat the eggs and sugar for 5 minutes. The volume should increase quite a bit as air is incorporated.
  2. Mix salt, cake flour and baking powder in small bowl. Slowly add to the egg mixture.
  3. Beat in the vanilla.
  4. Line bottom of rice cooker steam tray with parchment paper (to prevent batter seeping through holes and easy separation). Pour in batter.
  5. Add 1/2"-1" of water to rice cooker and place steam tray on top. Cover and turn on. Steam for about 25 minutes, until done.
  6. Carefully remove lid so as not to drip water on the cake.
  7. Use knife to separate cake from sides and flip over onto plate.
  8. Serve with fresh strawberries.

No comments: