It was very lousy weather, it was cold and wet and drizzling the whole time, but we were grateful that all the guests who promised to come did actually come despite the terrible weather. Luckily we rented a super big tent with tables and chairs where the guests could sit and have some drinks and enjoy my home-made cakes.
Here is the recipe for the rice cooker blueberry chiffon cake, the only rice cooker cake which I made for the party, the rest were all oven-baked cakes and tarts. This cake was adapted from my rice cooker orange chiffon cake, this is what I called 换汤不换药 (changing the soup but not the medicine), I just changed the orange juice to blue berry jam mixed with some water, and I got rice cooker blueberry jam chiffon cake, isn't that easy?
But I wasn't really happy with the outcome of this cake. Although the texture was soft and fluffy, it shrank and sank a little upon opening the rice cooker lid. Since I had to bake 8 cakes one after another, I couldn't care less, I just chucked it aside and continued to bake my next cake, like a factory worker in an assembly line, haha!
Ingredients (based on my rice cooker orange chiffon cake)
92 g cake flour (you can use plain flour and cornstarch to make cake flour)
3/4 tsp baking powder
48 ml corn oil
2 heaped tbsp of blueberry jam mixed with warm water and topped up to 68 ml
4 egg yolks + 24 g sugar + 1/4 tsp salt
4 egg whites + 40 g sugar + 1/2 tsp cream of tartar
1. Sieve flour and baking powder together in a big bowl.
2. In another big bowl, use electric whisk to whisk egg yolks with 24g sugar and salt till light and creamy, about 1 to 2 min. Add in corn oil followed by blueberry jam solution and mix well.
3. Add in the flour mixture from step (1) into the egg yolk mixture from step (2) and fold in swiftly and lightly using a spatula.
4. In a dry and clean bowl, use electric whisk to whisk the egg whites until there are big bubbles appearing. Add in cream of tartar and beat till it turns white. Add in 40 g sugar in 3 additions, a little at a time and beat until stiff peaks.
5. Pour 1/2 of the egg white mixture from step (4) into the egg yolk mixture from step (3), and use a spatula to fold in swiftly and lightly.
6. Pour the combined mixture from step (5) into the rest of the egg white mixture and again use a spatula to fold in swiftly and lightly.
7. Preheat the cooker by pressing cook function 5 min in advance.
8. Pour the batter into a rice cooker pot, grease the bottom lightly but DO NOT grease the sides!!! Bang the pot on the table a few times (cushioned with kitchen towel) to release big air bubbles and if neccessary, use a chopsticks to run through the batter in a figure of 8 to break all air bubbles.
9. Cancel the cook function and repress cook again. Cook for about 40 min (for 5.5 cup Toshiba cooker without baking function). If you have baking function, you can use baking function. Note that baking time varies due to different brands and technologies, pls use your own judgement.
10. When the cake is ready, open the lid, and take out the pot. Do not take any pictures or waste any time once you open the lid. Slightly knock the pot on the table once or twice so that the air bubbles in the cake will be "shocked", and will not shrink. If you omit this step, your cake will shrink badly. Then immediately invert the pot. As usual, I tried using a rice cooker steaming rack to invert the cake and it came out very easily.
I am submitting this post to Bake-Along #64 - Chiffon Cakes, hosted by Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of Frozen Wings.