|Success at last -- sponge cake "baked" with a rice cooker.|
The flop, flop, flop sound of egg beating would go on late into the night. I also liked creaming butter and sugar till the mixture turned white (as required by recipe). Not too fond of folding in the flour though, nor scraping the bowl clean and making sure all the mixture goes into the baking tin. The most wonderful thing was the smell and sight of the cake rising in the oven.
|Best thing, not much washing up to do as you|
use the rice cooker pot as a mixing bowl.
First, I whisked three eggs with two tablespoons sugar till quite stiff. Then you fold in about two cups of floor mixed with 1 teaspoon baking powder. That's it. As all these are done in the rice cooker pot, you just have to pop the whole thing back into the rice cooker "case" or whatever you call it. Switch on "Cook". When the switch pops up to "Warm", press it down again until the cake is cooked. Then you invert it onto a plate... and eat.
By the way, last night's attempt was the third one. The first time, it was rather oily as I had added butter in the mixture. Second time, I was lazy and creamed eggs and flour, as well as melted butter all at the same time. The result looked and felt like the iron discus we had to throw during sports.
But last night's cake was a success! Apparently, you can also "bake" a cake using the crockpot. I am going to try that next.