Matcha Cake in Rice Cooker
easy, no fuss, no bake simple cake recipe!
Did you know you can make a CAKE in a rice cooker? It’s so simple and easy, and a great recipe to try if you don’t have access to an oven.
With this recipe, one thing to make sure is to whip the eggs until they have at least tripled in volume (it might take about 5-10 minutes), and being extra careful to not deflate it as you fold in the dry ingredients. I accidentally folded the flour in for too long, so it caused my cake to turn out a bit more dense than I would like - but it was still perfectly tasty and moist!
This is such a simple and delicious matcha cake base recipe, and it would be perfect to add on top whipped cream or strawberries (I’ll probably come back with an updated recipe at some point!).
• MATCHA CAKE IN RICE COOKER RECIPE •
INGREDIENTS
3 eggs
100g sugar
2 tbsp milk
90g all purpose flour
12g matcha powder
Butter/oil to coat rice cooker
DIRECTIONS
1. Beat the eggs using a handmixer until frothy. Add in the sugar and milk and continue to beat until the eggs have tripled in volume.
2. Pre-sift all purpose flour and matcha powder and combine them well, then add it into the egg mixture. Fold carefully and make sure to not deflate the mixture too much.
3. Grease your rice cooker pot with butter or oil and pour in the cake mixture.
4. Press ‘start’ on rice cooker (set for normal rice cooking settings). Once ready, you can check by poking a skewer through to make sure it is cooked.
5. Let it cool in the pot with clingwrap over the pot so it stays nice and moist.
notes: I use a 6L rice cooker here.