Wednesday, May 21, 2014

[RCC Challenge][RCC #16] - Coffee Butter Cake

This is a belated post of a rice cooker coffee butter cake which I did on the spur last Saturday. It was based on my RCC #5 steamed butter cake recipe. I have already posted the fotos and modifications not just on my FB page but also in a closed FB group last weekend and at least 3 ladies in that group have already tried and shown me their finished products, all given thumbs up. 

So I am now writing down the modifications in case it gets lost in the piles of recipes strewn all over my study table. :)

Recipe adapted from RCC #5 Steamed Butter Cake

3 eggs 
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)
1/2 tbsp ovalette
165g unsalted butter
2 tbsp condensed milk (v impt, not to be omitted)
3/4 tsp vanilla essence

* 1 tsp cocoa powder 
* 2 tbsp expresso coffee 
* 1/2 to 1 tsp coffee liquer 

* Modifications to make it a coffee butter cake:  
Add 1 tsp cocoa powder, 2 tbsp condensed milk (condensed milk already included above) and 1/2 to 1 tsp of coffee liquer to 2 tbsp expresso coffee, stir and mix well and add to step 2. )

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 coffee solution, 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. )

- If there is no expresso coffee, you can add 2 tsp instant coffee powder to 2 tbsp hot water to get 2 tbsp coffee. 
- If there is no coffee liquer, you may add bailey's cream or coffee emulco instead, or completely omit it.
- The coffee flavour depends on the strength of the coffee you use. Adding 1 tsp of cocoa powder makes it mocha flavour. If you like, you can leave out the cocoa powder and make the coffee flavour stronger. The coffee solution makes the cake soft and moist, however do not add more than 3 tbsp of coffee solution to the batter, otherwise you run the risk of making the cake too wet. 

I am submitting this post to Rice Cooker Challenge #2 - What Else Can a Rice Cooker Do? hosted by myself, Miss B of Everybody Eats Well in Flanders.

Also linking this post to Little Thumbs Up (Milk) organised by Bake for Happy KidsMy Little Favourite DIY and hosted by Tze of Awayofmind Bakery House at this link.

Check out pictures of rice cooker coffee butter cakes submitted by readers in RCC Challenge #2, entries number 30 and 31.

1 comment:

  1. Hi Miss B, looking at some many of your wonderful steamed cakes, it makes me want to try using my rice cooker to steam cake too!

    Thank you for supporting LTU!


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