The custard cake recipe I introduce in this post is a very basic and easy one using only 5 ingredients. One special thing about this recipe is that you don’t need an oven to bake the cake. Ovens are thought to be a very essential device for baking. You may be hesitated to give baking a try just because you don’t have an oven. Well, don’t be afraid. In fact, an electric rice cooker with “cake” function can bake a cake just as beautifully as any oven does. The only disadvantage of baking with this type of rice cooker is its limited space and shape of the cooking pan.
Following this simple custard cake recipe, you will make a soft and spongy plain round cake which you can just enjoy it as is or use it as a cake base and take it to next level with some fabulous decoration.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Category: Custard cake
- Method: Baking
- 4 eggs
- 50g sugar
- 100g flour
- 3g baking powder
- Cooking oil
Step 1: Separating egg yolks from egg white
All cake recipes use eggs, either whole eggs or only the egg yolks or the egg white, except for those where eggs are intentionally replaced with other ingredients which act the same way as eggs. Therefore, you will find separating egg yolks from egg white almost the first thing to do when it comes to caking.
The most convenient way to separate egg yolks from egg white is to use an egg yolk separator, the less popular way is to use just your cupping hand, and the most common practice is to use the egg shell as below.
- Crack the egg shell at the middle with a saw-like knife over a mixing bowl to collect egg white. Use your fingers to open the shell in halves so that the egg yolk lays in one half of the shell. Be careful not to break the egg yolk – this is very important regardless the method you are using.
- Transfer the egg yolk to the other half of the shell while letting the egg white get out of the shell to the bowl. Continue to do this until there is almost no egg white left with the egg yolk, then collect the egg yolk in another bowl.
- Repeat this process to all 4 eggs.
Step 2: Beating the egg white and the egg yolks
- Use a hand mixer and start whisking the egg white under slow speed for it to turn foamy.
- Increase to high speed and gradually add the sugar in batches. Adding sugar in batches will help receive the smoothest texture. It is better to check if the sugar has dissolved before adding next batch.
- Once all the sugar has dissolved, keep whisking the egg white and add the egg yolks in, beating one egg yolk at a time until the mixture is smooth.
Step 3: Adding flour, baking powder and cooking oil
- Add the flour and baking powder, in batches like you do with sugar, into the egg mixture. Stir to mix the powder in with a spatula.
- Finally, add cooking oil and mix it well with the mixture. Now the batter is ready for baking.
Step 4: Preparing the rice cooker and baking
- Use cooking oil to grease the inside of the rice cooker’s pan, both bottom and side.
- Place the batter into the pan, move the pan to make sure that the batter doesn’t stick to the pan.
- Put the pan into the cooker, and cook for 45 minutes using “cake” function.
- Once the cooking is done, remove the cake from the pan by placing a cooling rack up side down on the mouth of the pan then turning the pan and the rack up side down. Don’t forget to use your heat-resistant mittens.
It’s done. Pressing your finger on the cake surface, you will feel the cake’s beautifully soft texture. I think now you agree with me that making a basic but delicious custard cake using an electric rice cooker is really easy and convenient, especially for those who don’t have an oven. Enjoy baking!
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