Monday, June 2, 2014

[ROUNDUP] - Rice Cooker Cake Challenge #2 (May 2014)

This is the roundup for Rice Cooker Cake Challenge #2. I am very very happy with the overwhelming response of this challenge, it is even better than the roundup for RCC Challenge #1. We learnt a lot in the process, and it was really a lot of fun. Just take a look at what we have achieved in the past 1 month. I have managed to convert quite a few members of my FB baking group to make "the leap of faith" to "the dark side", and now rice cooker baking is kind of the norm instead of the exception. Nobody raises their eyebrows anymore when they see rice cooker cakes posted in the forum, thanks to the efforts of my new baking "kakis". :)

By the way, I am still in the processing of compiling and uploading fotos to this page, so the challenge is not really finished yet. So pls send in your entries if you have not already done so, the more the merrier. :)

So here you are, enjoy the fruits of our labour. :)


1) Yuzu Chiffon Cake by IreneN (reader)
Original Recipe adapted and modified from Mimi Bakery House's Cocoa Chiffon Rice Cooker Cake, adapted recipe as follows:

Ingredients:
3 egg yolks
35g caster sugar
30ml canola oil
2 tbsp Yuzu tea
45ml hot water
70g plain flour
1/2 tsp baking powder
3 egg whites
35g caster sugar
½ tsp cornflour

Method
1. Mix the yuzu tea with hot water, set aside and let it cool.
2. Cream the egg yolks and sugar together, whisk till you get a creamy batter. Add in the canola oil and mix till well combined. Add in the yuzu mixture, stir well. Finally, add in the sifted flour and baking powder, mix till well blended.
3. In another clean bowl, using an electric mixer to whisk the egg whites, till you get a frothy batter, add in the sugar at 3 times then add in ½ tsp cornflour. Whisk till stiff peaks.
4. Take 1/3 of the egg white mixture and mix into the egg yolk mixture, blend well. Pour the egg yolk mixture into the remaining egg white batter to get a well combined mixture.
5. Pour the batter into a 6" paper chiffon mould and select "CAKE".
6. Once ready, remove the chiffon mould from the rice cooker and let it cool before serving.

Type of Rice Cooker: Midea Pressure Cooker (From China) - 10 Cups
Cake function took about 73mins to complete 1 cycle.
Disposable chiffon paper mould diameter 15cm (From Daiso 2pcs for SGD2/-)



2) Mango Yoghurt Chiffon Cake by IreneN (reader) 
Original Recipe adapted and modified from Anncoo Journal, adapted recipe as follows:

Ingredients:
120g All-purpose flour
½ tbsp Baking powder
½ tsp Salt
5 Egg yolks
30g Caster Sugar
40ml Vegetable oil
135g Mango Yogurt
3 tbsp Fresh Mango puree

5 Egg whites
40g Caster Sugar
½ tsp cornflour
100g Fresh mango (cut to small pieces)

Method
1) Sift together cake flour, baking powder and salt into a bowl and set aside.
2) In a large bowl use hand-whisk to mix the egg yolks and sugar, till sugar dissolved. Then add vegetable oil, yogurt, and mango puree, mix well and lastly add fresh mango into it.
3) Fold in the flour mixture to the egg yolk mixture and mix together till well combined.
4) In a separate bowl, whisk the egg whites with the corn-flour till foamy. Gradually add in the sugar as you continue to beat the whites until it is glossy and reaches firm peaks.
5) Take 1/3 of the egg white mixture and mix into the egg yolk mixture, blend well. Pour the egg yolk mixture into the remaining egg white batter to get a well-combined mixture.
6) Pour the batter into a 6" paper chiffon mould and select "CAKE".
7) Once ready, remove the chiffon mould from the rice cooker and let it cool before serving.

Type of Rice Cooker: Midea Pressure Cooker (From China) - 10 Cups
Cake function took about 73mins to complete 1 cycle.
Disposable chiffon paper mould diameter 15cm (From Daiso 2pcs for SGD2/-)

Notes:
a) Used Meiji Mango yoghurt - full cup (140ml)
b) Used less than 3 tbsp of fresh mango puree hence not much taste of mango flavour.
c) Mould dimensions: 6.1" x 6.8" x H3.3" - Thou its a 15cm mould but the height given is able to contain batter which was meant for a normal 22cm chiffon tin



3) Honey Citron (Yuzu) Tea Chiffon Cake by IreneN (reader) 
Original Recipe adapted and modified from Everybody Eats Well in Flanders' Yuzu Tea Chiffon Cake, with no amendments made to recipe except to bake in rice cooker.



4) Pandan Chiffon Cake by IreneN (reader) 
Original Recipe adapted  from Christine's Recipes, adapted recipe as follows:

Ingredients of batter: 
5 egg yolks
20 gm caster sugar
90 gm plain flour + 10g corn flour
1 tsp baking powder
130 ml coconut milk
1 tsp pandan paste
3 Tbsp veg. oil

Ingredients of egg whites: 
5 egg whites
60 gm caster sugar
½ tsp corn flour 

Method: 
- Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. Add coconut milk and pandan paste. Combine well.
- Sift in cake flour and baking powder in three batches into the egg yolk mixture. Mix well. Lastly, add veg oil. Set aside.
- Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add the corn flour. After mixing well, add the 60 grams of sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form. 
- Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined. 
- Pour batter into mould and place into rice cooker and cook.
- Once cooked, remove cake from RC, invert mould and allow it to cool.

Type of Rice Cooker: Midea Pressure Cooker (From China) - 10 Cups
Cake function took about 73mins to complete 1 cycle.
Disposable chiffon paper mould diameter 15cm (From Daiso 2pcs for SGD2/-)



5) Guilt Free Banana Cake by Porky Bun of Porky Bun Creation



6) Steamed Moist Banana Cake by Joyce Rachel Lee of joycescapade.com (Joy 'N' Escapade)



7) Plain Sweet Bread▪OMG!!! It's a Rice Cooker Bread by Charmaine of Mimi Bakery House



8) Soy Bean Chiffon Cake▪Rice Cooker Cake or Oven Cake? by Charmaine of Mimi Bakery House



9) Chunky Apple & Banana Bake in Milk by Joyce Rachel Lee of joycescapade.com (Joy 'N' Escapade)



10) Rice Cooker Lemon Sponge Cake by Nasifriet of By the Way



11) Rice Cooker Kaya-Coffee-Nesquik Cake with a Twist to the Trademarked DDMT Steamed Horlicks Kaya Cake  by Nasifriet of By the Way



12) Carol's Rice Cooker Cheese Bread by Miss B of Everybody Eats Well in Flanders



13) Rice Cooker Coffee Butter Cake by Miss B of Everybody Eats Well in Flanders



14) Rice Cooker Sweet Potato Buns with Kaya or Nutella Fillings by Miss B of Everybody Eats Well in Flanders



15) Lemon Poppy Seed Butter Cake by Jaelyn Ooi



16) Rice Cooker Moist Banana Cake by Michelle Lee (reader), based on my RCC #4 recipe



17) Rice Cooker Moist Chocolate Cake by Michelle Lee (reader), based on my RCC #6 recipe



18) Rice Cooker Moist Chocolate Banana Cake by Michelle Lee (reader), based on my RCC #13 recipe



19) Rice Cooker Marble Cake by Cat from Malaysia (reader), based on my RCC #1 recipe. She was using her Panasonic 10-cup rice cooker (SR-MPA18) without baking function, cooked for 43 min.



20) Rice Cooker Banana Walnut Chocolate Chip Cake by SY Koh (reader) based on my RCC #4 recipe (4 eggs version). She was using Toshiba 10-cup rice cooker with baking function, baked for 1 hour. She reduced the sugar to 150g and sprinkled chocolate chips on top just before baking.



21) Rice Cooker Moist Banana Cake by M. Sriwono (reader) based on my RCC #4 recipe. She was using her Zojirushi Induction Heating 3-cup rice cooker with baking function.



22) Rice Cooker Marble Cake by M. Sriwono (reader) based on my RCC #1 recipe.



23) Rice Cooker Butter Cake by Sue Wong (FB group), based on my RCC #5 recipe.  



24) Rice Cooker Moist Chocolate Cake by Sue Wong (FB group), based on my RCC #6 recipe. She was using her Philips digital rice cooker for this cake.



25) Rice Cooker Lemon Olive Oil Cake by Sue Wong (FB group), recipe as follows:

Ingredients:
180ml olive oil (any variety, I used extra light)
1 lemon
110g self raising flour
5 eggs
150g castor sugar

Method
- Grate zest of lemon and mix into flour. 
- Squeeze the juice and set aside. 
- Beat eggs and sugar with mixer on high speed for 3 mins. If by hand whisk for 5 minutes until thick and pale. 
- Reduce speed to medium, add oil and lemon juice and beat until mixture is combined. 
- Stir in flour and mix until just combined. 
- Pour mixture into oiled rice cooker and set to cook for three cycles or 45 mins on digital timer. 



26) Rice Cooker Moist Chocolate Cake by Cheryl Ng (FB group), based on my RCC #6 recipe



27) Rice Cooker Chocolate Banana Cake by Mel Gan (FB group), based on my RCC #13 recipe. She was using the same rice cooker as mine, Toshiba 5.5 cup without baking function.



28) Rice Cooker Moist Banana Cake by Mel Gan (FB group), based on my RCC #4 recipe.



29) Rice Cooker Green Tea Castella Cake by Mel Gan (FB group), based on my RCC #7 recipe.



 
30) Rice Cooker Coffee Mocha Butter Cake by Iris Teoh (FB group), based on my RCC #16 recipe. She was using the same rice cooker as mine, Toshiba 5.5 cup without baking function.



31) Rice Cooker Coffee Butter Cake by Sally Teo (FB group), based on my RCC #16 recipeShe was using her Philips 10-cup rice cooker with baking function. She used 1.5x the recipe and added Bailey's Irish Cream.



32) Rice Cooker Walnut Banana Cake by Sally Teo (FB group), based on my RCC #4 recipe



33) Rice Cooker Milo Cake by Sally Teo (FB group), based on my RCC #6 recipe. She changed cocoa powder to Milo, reduced sugar from 175g to 120g, but next time she will add more Milo, maybe 80g instead of 60g.



34) Rice Cooker Chocolate Chiffon Cake by Wendy Chun (FB group)based on my RCC #12 recipe. She was using her Toshiba 10-cup rice cooker with baking function, she followed the recipe exactly but replaced rum with milk.



35) Rice Cooker Japanese Castella Cake by Wendy Chun (FB group), based on my RCC #7 recipe. She was using her Toshiba 10-cup rice cooker with baking function, she doubled the recipe and baked for 1 hour.



36) Rice Cooker Horlicks Peanut Butter Cake by Wendy Chun (FB group), based on my DDMT Steamed Horlicks Kaya Cake. She was using her Toshiba 10-cup rice cooker with baking function, she followed my recipe exactly (using the 3/4 recipe), replaced kaya with peanut butter and baked for 1 hour.



37) Rice Cooker Pandan Chiffon Cake by Lisa Tok (FB group). She was using Toshiba 10-cup rice cooker with baking function, baked for 38 min. Recipe as follows:

Ingredients of batter:
5 egg yolks
45g castor sugar
80g cake flour
1/2 tsp baking powder
40g pandan juice
15g milk
1/8 tsp salt
45g corn oil

Ingredients for egg whites:
5 egg whites
40g castor sugar
1/4 tsp cream of tartar

Method
1. Beat the egg yolks with balloon whisk and add in 45g of sugar. Add corn oil, milk, pandan juice and salt and combine well. Sift in cake flour and baking powder in 3 batches into the egg yolk mixture and mix well. Set aside.
2. Beat the egg whites with electric mixer until bubbles form. Add 40g sugar in 3 batches. Add cream of tartar. Continue to beat until stiff peaks form.
3. Using spatula, fold 1/3 of the egg white mixture into the egg yolk mixture. Lightly fold in the rest of the beaten egg whites until just combined.
4. Lightly grease the rice cooker pot, pour in the mixture and bake for 38 min.



38) Rice Cooker Coffee Chiffon Cake by Lee Lee Law (FB group). She was using Toshiba 10-cup rice cooker with baking function.




39) Rice Cooker Horlicks Kaya Cake by Lee Lee Law (FB group), based on my DDMT Steamed Horlicks Kaya Cake. She was using her Toshiba 10-cup rice cooker with baking function, she followed my recipe exactly (using the 3/4 recipe), and baked it for 1 h 20 min.



40) Rice Cooker Green Tea Castella Cake by Sally Teo (FB group)based on my RCC #7 recipeShe was using her Philips 10-cup rice cooker with baking function. 



I am still compiling more cakes done by fellow members of the FB baking group which I joined recently. I just wanna say, you gals are a wonderful batch, thanks for having the trust in my RCC recipes and sharing your rice cooker bakes and experiences with the group. After posting each RCC recipe, I often get an immediate response on the same day with a picture of the cake nicely baked in the rice cooker. What more can I ask for? Thanks a million to IreneN, Wendy Chun, Sally Teo, Sue Wong, Lisa Tok and many others. You know who you are. :) 

17 comments:

  1. congratulations on your successful event Ah B! i'm really looking forward to take part till i get my cranky rice cooker to work... please be patient with me.. but i definitely will, soon!

    ReplyDelete
  2. All the cakes looked FABULOUS!!! This is the place to get excellent RCC recipes. Thanks for sharing all these recipes Miss B:)

    ReplyDelete
  3. Hi Miss B,

    There is so many successful RC bakes here! Amazing!

    Like to ask if there is Alex Goh event in June 2015?

    Zoe

    ReplyDelete
    Replies
    1. Yes there is, I meant to put up the post right after this one, but I am now trying to wrap rice dumplings, will do so tonight or tomorrow morning. The event will last 2 months till end July. Thanks for asking. :)

      Delete
  4. Hi Bee,
    Oh wow!!! Bee you have hosted a very successful event. Lots of RCC :)
    I actually did a RCC at the last minute. My cake is a steamed midnight cake. It is done in my mil's 17 year old one touch button RC. It took me 2 hours :p to get the cake done. But I am so late that i can't link up my post to your event.
    Hopefully I will be able to link my Alex Goh's event this month.
    mui

    ReplyDelete
    Replies
    1. Hi Mui Mui,
      No worries, just email to me and I will add your entry to the list, otherwise your efforts are wasted. :)

      Delete
  5. Hi Bee,
    Thanks ! It is so thoughtful of you.
    I will email to u soon.
    mui

    ReplyDelete
  6. already added the link to my page, thanks! ^_^
    http://oiahoi.blogspot.com/2014/05/blog-post.html

    ReplyDelete
  7. Dear miss b, just wondering why do we add corn starch into egg white mixture for chiffon cakes? I have heard the addition of cream of tartar or lime juice but never corn starch. Thanks for ur enlightenment

    ReplyDelete
    Replies
    1. Some recipes do use cornflour instead of cream of tartar or lime juice to stabilise the egg white meringue during whisking. Actually even if you do not use any of the 3 ingredients, you can still achieve soft peak or stiff peak with the correct technique, a clean greaseless bowl and egg whites that are not stained with a trace of yolk.

      Delete
  8. Hi miss b i tried rhe pandan chiffon cake recipe but my cake outside looked really good but the middle part sank what could be the problem? Maybe undercooked still? Thx

    ReplyDelete
    Replies
    1. Are you using rice cooker to bake the cake? It could be that the cake is not entirely cooked yet and you opened the lid, causing cold air to enter and the cake would sink as a result.

      Delete
    2. Hi miss b i cooked using phillips 10 cups and after 45 minutes it beeps so i opened but the silly thing i did was being impatient i forgot to test middle of cake so i quickly turned the cake over and left it for cooling 1 hr...after i unwrap it was nice outside but middle part sank no bubbles at all...so sad 😭😭

      Delete
    3. You could have turned off the cook button and leave the cake to keep warm in the cooker for a while , let it continue to cook using the remaining heat. Rice cooker baking is all about getting to know more about your rice cooker and its "temperaments"

      Delete
  9. Oh ok...i used the 5 eggs recipe but i couldnt get a chiffon paper mould only ordinary cake mould without hole in the middle... That prolly why it needs some more cooking time...but i have no idea how long more i should leave it inside...

    ReplyDelete

Hi,
Thank you for dropping by my blog and taking the time to comment. All feedback and comments are greatly appreciated. Please leave your name (real or nick) if you would like me to answer a recipe question, otherwise all. anonymous questions and comments will be strictly ignored. Anonymity is one of my pet peeves. And any spam or links to adverts will be deleted. Thank you and have a nice day!

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