Then I happened to see this steamed butter cake from HomeKreations, and I thought this is it! My rice cooker banana cake was also inspired by her steamed banana cake recipe, so I am quite confident that if I adapt this recipe from her, it will work out well again. So I looked at her steamed butter cake recipe, decided to take 3/4 of the ingredients and add in a little baking powder, then cooked it in the rice cooker for 1 hour (62 minutes to be exact).
Here is the result, doesn't it look just like a moon-crater cake from outer space?
|The omnipresent little hand of my baby girl, always appearing at the right time to touch my cake!|
This is a very simple yet delicious butter cake, I assure you it doesn't taste like a steamed cake at all, in fact it can even pass off as a baked cake if you don't look at its golden brown crunchy crust and the moon-crater-like surface. This recipe is highly recommended, try it if you have a rice cooker at home and if you would like to try rice cooker baking for the first time. This cake is made from a toshiba rice cooker (model RC10L-MI, 5.5 cup capacity) without baking function.
[Important : I hope you enjoy this cake as much as I do, and I would be happy if you could give credit where credit is due, and link back to this post if you do make this cake and share it on your blog or facebook. Remember plagiarism is not the best form of flattery.]
Recipe adapted from Roz@HomeKreations, ingredients reduced to 3/4 and steaming method changed from steamer to rice cooker.
90g castor sugar (just nice, not too sweet)
140g cake flour, sifted (original recipe used superfine flour)
3/4 tsp baking powder (not present in original recipe)
165g unsalted butter
2 tbsp condensed milk (v impt, not to be omitted)
3/4 tsp vanilla essence
** 1 tbsp of plain yoghurt or milk ** as per reader suggestion.
1. Beat eggs, sugar (and ovalette if using) until it becomes thick and fluffy, about 2-3 min using cake-mixer on highest speed. Add in sifted flour and baking powder and mix well using spatula.
2. In a separate bowl, use cake-mixer to beat butter, condensed milk and vanilla essence until fluffy.
3. Add in butter mixture into the egg mixture little by little and mix very briefly using cake-mixer on lowest speed. Do not over-mix.
4. Pour the cake batter into the lightly-greased rice cooker pot, press "COOK" and allow it to cook for 1 hour. (In my case, I pressed "COOK" 3 times. Each time my rice cooker has finished cooking, it will beep and automatically switch to "KEEP WARM" mode, so I just have to press "CANCEL" and press "COOK" again. It took me 29 min + 17 + 16 min = 62 min in total. This is a cake that works in a rice cooker without the cake baking function. Note that cooking time may vary based on the capacity of your rice cooker. Mine has a 5.5 cup capacity. )
5. Allow the cake to cool for a while, before turning it out. (The cake should flip out easily in a split second even without using a knife to loosen the edges.)
- The original recipe asked for 1/2 tbsp ovalette, which is a sponge cake stabiliser / cake emulsifier commonly found in Singapore and Malaysia, and frequenty used in sponge cakes to give a light, fluffy texture. I used to have ovalette brought back from Singapore, but it has long expired and I have thrown it away. But I remember reading somewhere that condensed milk can achieve the same effect as cake emulsifier, so instead of using 1.5 tbsp condensed milk which is the amount required after reducing to 3/4, I used 2 tablespoonfuls and it worked quite well for me, the texture of the cake was not dense at all.
- This recipe also requires the use of superfine flour as it has a high ratio of butter+sugar to flour. I used cake flour since I can't find superfine flour (superlite flour/top flour) in Belgium. If you don't have cake flour, you can substitute 140g cake flour with 116g of plain flour plus 24g of cornstarch /corn flour, and then sift it together a few times.
- For those of you who wants to try this cake without cake-mixer, it maybe possible since HomeKreations did not state whether to beat by hand or by mixer, but if you are beating by hand, you would have to beat the eggs and sugar until thick and pale yellow in step 1, and in step 3, make sure you fold and mix the egg mixture and butter mixture thoroughly. The batter is quite thick and not so fluid, hence I found it better to use a cake-mixer at low speed to mix for a few seconds in step 3.
I had a little scuffle with His Majesty (my 4 year old boy) while trying to take pictures of the cake in our garden. The sun was shining (finally) and I wanted to grap hold of this good opportunity to take some nice pictures in natural lighting. But he insisted on taking a bite of the 2 slices of cake, before I could even snap a picture. In fact he had already eaten a few slices a while ago, so I flew into a rage and I ordered him to stand under a tree. Papa who had just come home had to act as mediator and later papa told me that he couldn't stop crying because he also wanted to be in the picture. So here is a picture of His Majesty, enjoying the cake while still in tears. :p
Now you know, how difficult it is for me to take any pictures without any "drama" from either His Majesty or Her Majesty! :p
Updated on 9 Sept 2013 - photo link of reader Muthia's rice cooker butter cake, posted below in the comments section on 12 July 2013. Thank you Muthia for the link! :)
On 3 Jan 2014, HS Ong sent me a lovely email with a few photos of her rice cooker banana cake and butter cake baked using the baking function of her Tefal 10-cup rice cooker. She doubled the recipe and it took her 1 hour. Here is a picture of her rice cooker butter cake. Thank you HS for your positive feedback!
[Note] If you are new to rice cooker baking, do read this FAQ before you try out your first rice cooker cake. If you would like to receive more updates, do click like on my Facebook page.
Wanna check out our Rice Cooker Cake Challenge #2 Roundup?