What if we told you that you can make an authentic Japanese sponge cake in your rice cooker and only get 3 bowls dirty, one of those being your rice cooker?
Productos con los que prepararla
Ingredients
For the sponge
- 4 eggs
- 140 g sugar
- 140 g cake flour
- 40 g unsalted butter
- Unsalted butter (for spreading on the inside of the bowl as necessary)
For the decoration
- Jam of your choice
- Fruit of your choice
Instructions
- First of all, make sure that the eggs are at room temperature.
- Sieve the flour into a bowl and melt the butter.
- Add the eggs and sugar to a bowl and mix lightly. To make sure all the ingredients mix properly, put this bowl into the bain-marie so the sugar melts correctly.
- When it’s ready, use a hand blender on a high speed until you have a thick white mixture. Then whisk at a low speed to add air to the mix.
- Add the sieved flour and mix properly.
- Add the melted butter and mix properly again.
- Grease the inside of the rice cooker pan with some butter. Pour in the cake batter and remove the air from the batter by lifting the pan and tapping it against the worktop. Be careful with the force so as not to deform the pan (you can put a tea towel underneath).
- Place the pan in the rice cooker and set the menu cake and close the rice cooker.
- When the cooking is finished, remove the cake from the inner pot and let it cool.
- Cover the cake with jam and decorate with fruit of your choice.
- Once cool, cut into portions and enjoy!