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Feb 14, 2012

Lemon Cake Baked In Rice Cooker

A couple of weeks ago, I discovered a new method of baking a cake through here. I guess not many of us know about it, including me. But I learned and successfully baked a cake using my Panasonic microcomputer rice cooker.

Microcomputer rice cooker is super intelligent. Furthermore the inner pot is Diamond Fluorine coated, so it's a non stick pot. I manage to flip the cake from the pot without any problem. As you can see, the above photo is the bottom side of the cake.

This is the top view of the cake.

The cake texture is in between chiffon cake and margarine cake. It's moist and fluffy. I simply came out with my own recipe for the experiment. I keep the recipe simple with the essentials in kitchen. You'll just need flour, sugar, eggs and vegetable oil. To add a hint of fruit flavor, I added the lemon rind and lemon juice. I quite like this type of cake, because it contains no margarine, no cream and no butter, just the vegetable oil. It's definitely healthier.

With this, it marked a new record in my baking journey since July 2009. Although I'm just a newbie in baking, but I slowly gain my interest in it. I will slowly polish up my skill to go for more variety of cakes.

Lemon Cake
Yields for 12 pieces


4 grade A eggs
180gm self raising flour, sifted
120gm fine sugar
50gm sunflower oil
1 lemon, finely grated zest
2tbsp lemon juice


1. Beat the eggs and Caster sugar under high speed until fluffy.

2. Add the lemon zest and lemon juice. Fold in the sifted flour with plastic spatula.

3. Pour in the sunflower oil and mix well with spatula.

4. Using spatula, transfer the batter into inner pot of rice cooker. Give the pot a few good shake to remove the air trapped in the batter.

5. Bake the cake using "quick cook" menu.

6. When it's done, leave it cool. Upside turn the pot to leave the cake bottom-up a big plate.

Amazing Rice Cooker Chocolate Cake

My new “smart” electronic rice cooker that bakes :lol:
My chocolate cake that was amazingly cooked in a rice cooker
Good evening, dear friends :D
Yesterday, I used my new rice cooker for the first time and instead of cooking rice in it, I baked a chocolate cake! Yes! I BAKED a cake in it – not steamed, not boiled :lol:
I had followed a recipe that came with the rice cooker and I wasn’t really having any great expectations of a cake baked in a rice cooker, but I was really amazed by the light and fluffy cake texture that was evenly cooked throughout – no burning, no hard bits at the bottom (as the heat in the rice cooker comes from the bottom)…a perfectly normal looking and tasting cake as we would have it if it were baked in an actual oven! :shock:
All I did was prepare the cake batter in my mixer, pour it into the non-stick, greased rice pan, set the menu to “Cake” and the timing for the baking to 50 minutes and it was all set to go. When the cake was done, there was a beeping sound to tell me that the cake and the rice pan were ready to be removed from the rice cooker. I let them cool for 5 minutes and it was easy inverting the cake onto a plate. I did the chocolate fudge separately and I admit that I am not very good at spreading frosting, hence the dodgy picture! :lol:
Voila! There you have it – a chocolate cake baked in a rice cooker! :D
Added – 29 March, 2009
My Rice Cooker Chocolate Chip Cake
Ingredients for Cake -
Butter 130 gm
Castor Sugar 120 gm
Eggs 3
Self Raising Flour 150 gm, sifted
Chocolate Chips 30 gm
Vanilla Essence 1/2 tsp
Ingredients for Cocoa Mixture -
Cocoa Powder 30 gm
Sugar 70 gm
Water 110 ml

1) Cream butter and sugar until light and fluffy
2) Add in eggs, one at a time, and continue to beat for 2 minutes
3) Add vanilla essence
4) Fold in sifted flour and cocoa mixture alternatively, beginning and ending with flour mixture
5) Add chocolate chips and mix well
6) Pour mixture evenly into greased rice cooker pan/pot
7) Select “Cake” function on the Rice Cooker Menu, and set timer to 50 minutes
8 ) When cake is done, remove the pan/pot from the Rice Cooker
9) Let cake cool for 2 minutes before inverting cake slowly onto a plate to cool
10) Decorate cake before serving
Here are the ingredients to other types of cakes. The preparation method is similar to the one above.
Rice Cooker Prune Cake
Butter  125 gm

Sugar  200 gm

Eggs   2

Vanilla Essence       1/2 tsp

Self Raising Flour   180 gm

Baking Soda (sifted with flour)    1/2 tsp

Water   70 ml

Prunes, steamed and cut    120 gm
*** Sifted flour and water is to be added  alternately into the batter
Rice Cooker Orange Butter Cake
Butter   135 gm

Castor Sugar   135 gm

Orange Rind  12gm

Eggs   3

Vanilla Essence   1/2 tsp

Orange Juice   1 tbsp

Self Raising Flour, sifted   190 gm

Fresh Milk    1/2 cup
*** Note – Orange Juice is to be added with water, and the flour is to be alternated with fresh milk, beginning and ending with flour
Orange Icing/Frosting
Icing Sugar   1 cup
Butter   15 gm
Orange Juice   2 tbsp
- combine sugar and butter. Stir in orange juice. Stir in container over hot water until icing is spreadable.

Rice Cooker Sponge Cake

Can you really bake a cake with a rice cooker?

I was skeptical when my mom said her rice cooker had a "BAKE" function.  I googled "rice cooker cake recipe" and found that there was indeed such a thing!  The rice cooker works like a steamer, so technically, it could work.

Curiosity got the better of me and I promptly searched my trusty BB for my favourite sponge cake recipe.  Would it work in a rice cooker the way it works in a convection oven?  I had to try...
2 eggs50g sugar1 tsp condensed milk1 tsp vanilla extract (I tried maple syrup today)60g cake flour (or 50g plain flour + 10g cornflour)1 tsp baking powder25ml milk45ml oil
1 - Whisk eggs till light and fluffy. Then gradually add sugar, condensed milk, and vanilla extract.
2 - Sift flour and baking powder twice.  
3 - Gently fold in flour mixture, alternating with milk and oil. 
4 - Pour into greased rice cooker pan.
5 - Press the BAKE or COOK function on the rice cooker. Sit back & relax.
6 - The cake should be done when the timer goes off.  (Mine took about half hour.)  Remove and cool on a rack.   

It looks just like a sponge.  And feels just like a sponge!  
Add some eyes, nose, and a mouth, and you get spongebob roundpants!  LOL

Here it is, flipped out on a cooling rack.  
You'll get a perfect evenly browned cake in a perfectly symmetrical shape every time!


Rice Cooker Series - Carrot Cake

Carrot Cake Whole (Rice Cooker)  Carrot Cake Piece (Rice Cooker)
After learning a lot about rice cooker baking from a great blog that's dedicated to no-oven baking (in Korean), here is what I came up with.  Many of her rice cooker baking recipes center around foam cakes (folding in egg white foam to a base cake batter), so that's where I am starting.  This makes a light, simple, moist, and not-so-sweet spice cake that's good for anytime. 
The recipe below yields a small round cake of 1.5" (~4cm) height and 6" (~15cm) diameter.  Feel free to convert the recipe based on the size of your cake mold, which is your rice cooker bowl.
Dry ingredients) 1/2 Cup (C) all-purpose flour, 1/2 teaspoon (ts) baking powder, 1 ts ginger powder (optional), 1/2 ts cinnamon powder (optional) --> Sift together and set aside.
Other ingredients) 2 egg yolks, 4 Tablespoon (TBSP) grapeseed oil (or any neutral-tasting vegetable oil), 1 TBSP rum (or vanilla extract), 1/2 ts salt, 1/2 C grated carrot, 3 TBSP water, 3 TBSP toasted, finely chopped nuts --> Mix well.
Egg white meringue ingredients) 2 egg whites and 1/4 C sugar
1) Grease the rice cooker bowl.
2) Mix in Dry ingredients to Other ingredients and set aside.
3) Make egg white meringue by whisking 2 egg whites to a medium peak (when you lift the whisk, the tip will gently fall down) as you gradually add sugar.  Here is a link to more information on egg white meringue.
4) Mix in 1/3 of the meringue to the cake batter well.  Gently fold in the rest of the meringue to the batter only until well incorporated.  Don't overmix.
5) Pour the batter in the rice cooker bowl.  Tap the bowl down to the kitchen countertop and from the side to break big air bubbles in the batter. 
6) Press the 'cook' button.  When it's done, press the cook button again.  The second time will be shorter.   After the second time, test with a toothpick (should come out clean from the middle of the cake).  If necessary, cook one more time.  (You shouldn't need the third time cooking.  After the 3rd time, if the middle of the cake is still wet, you're on your own - I don't know if it's your batter or your rice cooker.)
7) Flip the rice cooker bowl on a rack and cool to room temperature.  Wait until the cake is cool before cutting it or putting any frosting on it. 
I have an old model rice cooker that I can't press the cook button right after the first cooking.  I had to wait about 15 minutes after turning off the machine in order to start the second cooking, which was fine - just in case you have an old model and can't start the second round right away, it's ok.
For storage, wrap in plastic and put it in the refrigerator.  It tastes better and stays moist the next day.  The cake can be cut and frozen for longer storage. 
Whisking egg whites takes time and effort if you have to do it manually, which is the case with any foam cake.  Other than that, rice cooker baking eliminates the concern about pre-setting the oven temperature, checking in the middle for color, or exact finishing time.  When it's done, the rice cooker will let you know!

{Rice Cooker} Chocolate Lava Cake

Rice Cooker Chocolate Lava Cake
Yup, you read that right, a chocolate cake in a rice cooker… Who would’ve thought, right? When I first heard about making a cake in a rice cooker, I had my doubts. I thought it sounded weird but interesting.

But I am so glad that I took a chance and decided to make it – It is so easy and simple to make it, too. My mother in law sells Pampered Chef and she showed how to make a lava cake in one of Pampered Chef rice cookers. She microwaved it for 10 minutes and the cake was done. That was really cool – but I do not own one of those pampered chef rice cookers. I own a Sanyo rice cooker and my husband and I weren’t sure if we could microwave the one we have.

We decided that we probably shouldn’t microwave our rice cooker bowl – I really didn’t want to have to replace my rice cooker or the microwave for that matter… and of course, the cake which was the thing we were mostly worried about… lol Well, we cooked the caked in the microwave. Pushed the “cook” button and a while later, a delicious cake was created. Delicious! Probably one of the BESTEST!

I have to admit though, at first we weren’t sure it was going to cook – but you must have patience and believe me, you won’t regret. It took more than two hours for the rice cooker to fully cook the cake – so plan ahead. You will want to start the cake even BEFORE you start cooking your meal. Just push the cook button and be patient. If it’s still liquidy after an hour, no worries, just wait a little longer. You are about to taste the best, moist delicious chocolate cake ever.
{Rice Cooker} Chocolate Lava Cake
  • 1 box of Dunkenhein's Devil's Food Chocolate Cake mix (mix all necessary ingredients together following the box instructions)
  • 1 can of Betty Crocker milk chocolate frosting, divided
  • (optional) cooking spray
  1. In a rice cooker bowl, spray with cooking spray if your rice cooker bowl is not non-stick. Place all cake mix ingredients together in the rice cooker bowl. Spoon half of the chocolate frosting in the middle of the cake batter.
  2. Place the bowl in the rice cooker and push the cook button. (My rice cooker has a slow cooker option, so I pushed that button and it took about 2 hours or maybe even longer. The cooking time may vary according to different rice cookers - so when your rice cooker beeps saying it's done, and you open the rice cooker and it's still liquidy, no worries, just push the cook button again and wait. You may have to repeat this process a couple of times. But remember, the cake will be very moist and worth the wait. Just plan ahead!)
  3. When the cake is fully cooked, flip the bowl upside down onto a flat plate. Heat the rest of the frosting in microwave for about 20-30 seconds. Pour the frosting over the warm cake. Serve warm.