Fluffy Genoise Cake Made in a Rice Cooker
Easy Rice Cooker Genoise Cake Recipe (Using the Separate Egg Method)
Introducing a delicious rice cooker genoise cake recipe that anyone can make without an oven or butter! The separate egg method involves whisking egg yolks and whites separately before combining them, resulting in an extra fluffy and soft texture. Create a wonderful cake base using just your rice cooker!
Cake Base Ingredients- 130g cake flour (low-gluten flour)
- 120g granulated sugar (40g for yolks, 80g for whites)
- 4 large eggs (room temperature)
- 40g neutral vegetable oil (e.g., canola, grapeseed)
- 40g milk (room temperature)
- 1 tsp vanilla extract
Cooking Instructions
Step 1
First, carefully separate the yolks from the whites of 4 fresh eggs. In the bowl with the yolks, add 40g of sugar. Whisk with a whisk or spatula until the sugar is dissolved and the yolks turn a light ivory color. It should become slightly thickened.
Step 2
In a clean, dry bowl, beat the egg whites with an electric mixer until foamy. Start at a low speed, and as foam begins to appear, gradually add the 80g of sugar in 2-3 additions. Continue whipping until you achieve stiff, glossy peaks. The meringue should hold its shape firmly.
Step 3
Gently fold about 1/3 of the prepared meringue into the yolk mixture using a spatula, being careful not to deflate the whites. Add the remaining meringue in two more additions, folding gently until just combined and smooth, with no streaks. Avoid overmixing, as this can deflate the meringue.
Step 4
Sift the 130g of cake flour over the batter. Gently fold it in until no dry streaks remain. Be careful not to overmix, as this can develop gluten and make the cake tough.
Step 5
In a small separate bowl, combine the 40g of oil, 40g of milk, and about 1-2 tablespoons of the batter you just mixed. Stir well to combine. This step helps to emulsify the wet ingredients and prevent separation when added to the main batter. Pour this mixture into the main batter and gently fold it in. (It’s generally best to add liquid ingredients towards the end of baking preparation.)
Step 6
Finally, gently fold the batter until all ingredients are evenly incorporated and the batter is smooth and glossy. The finished batter should have a uniform consistency with evenly distributed air bubbles.
Step 7
Lightly grease the inside of your rice cooker pot with butter or oil. This crucial step ensures that the genoise cake releases cleanly from the pot after baking.
Step 8
Pour the finished batter into the greased rice cooker pot. After pouring, gently tap the pot on the counter 2-3 times to release any large air bubbles. This will help create a smoother top surface.
Step 9
Select the ‘steam’ or ‘bake’ function on your pressure cooker rice cooker and cook for 45 minutes. The cooking time may vary slightly depending on your specific rice cooker model. To check for doneness, insert a toothpick into the center; if it comes out clean, the cake is ready. Once baked, carefully remove the genoise from the rice cooker and let it cool slightly before using.
