I couldn’t believe how easy it was to make this fluffy, moist cake using just my rice cooker! With simple ingredients and no oven required, it’s a foolproof way to bake a delightful dessert at home.
Fluffy Rice Cooker Cake
Did you know that you can make a soft, fluffy cake right in a rice cooker?
Many of us are used to baking cakes in an oven, but the rice cooker offers a simple, fuss-free alternative with consistently delicious results.
If you’ve struggled with issues like shrinking when making cakes in a rice cooker, rest assured—my recipe solves that problem completely.
With a few simple steps, you can create a perfectly moist and flavorful cake that’s sure to impress!
My Favorite Method to Separate Egg Whites and Yolks
Separating egg whites and yolks can seem tricky, but I have a favorite method that makes it quick and easy. Crack three eggs into a bowl, and use a spoon to gently scoop the yolks into a separate bowl. This method is not only super convenient, but it also keeps your hands clean—no messy fingers or broken yolks to worry about!
A Sweet Aroma That Fills the Kitchen
Once the cake is done, your entire kitchen will fill with the warm, inviting aroma of freshly baked cake.
It’s one of my favorite parts of making this recipe!
My children always get excited, asking, “When can we eat it?” The cake is delicious right out of the rice cooker, but for an extra treat, I love adding a topping of yogurt mixed with condensed milk.
It transforms the cake into a creamy, indulgent dessert that’s truly unforgettable. Just a spoonful of this upgrade turns the cake into a rich, oozy yogurt cake with an explosion of flavors that’s absolutely heavenly.
Tips for Perfect Results
- Chill the egg whites before whipping: After separating the eggs, place the egg whites in the refrigerator while you prepare the batter. This is especially important in the summer, as chilled egg whites are easier to whip into stiff peaks, ensuring your cake has a light and airy texture.
- Gently fold the batter: When mixing the whipped egg whites into the batter, use a slow, folding motion to prevent the mixture from deflating. This will keep the cake fluffy and soft.
- Grease the rice cooker pot well: Be sure to coat the inside of the rice cooker with a thin layer of oil to ensure the cake comes out easily without sticking.
Why You‘ll Love This Recipe
- No oven required: Great for kitchens without an oven or when you want a hassle-free dessert.
- Few ingredients: You likely already have everything in your pantry.
- Light and versatile: A soft, tender texture that pairs wonderfully with a variety of toppings.
Ingredients
Ingredients
- 3 eggs
- 50g sugar
- 40g cornstarch
- 240g Greek yogurt
- 1/4 tsp salt
- 3 drops vanilla extract
- small amount corn oil (for greasing the rice cooker inner pot)
Optional Decorations
- appropriate amount condensed milk
- appropriate amount yogurt
- small amount osmanthus flowers
Instructions
Separate egg whites and yolks: Crack 3 eggs into a bowl and use a spoon to separate the whites and yolks. Chill the egg whites in the refrigerator.
Whip the egg yolks: Add 50g sugar to the egg yolks. Beat with a hand mixer or whisk until the mixture lightens in color and becomes slightly fluffy.
Prepare the batter: Gradually sift 40g cornstarch into the whipped egg yolks. Mix until no lumps remain. Add 240g Greek yogurt and stir until smooth and silky.
Whip the egg whites: Remove the egg whites from the fridge. Add 1/4 tsp salt and 3 drops of vanilla extract. Whip the egg whites until they reach a soft peak consistency, where the peaks hold their shape but slightly droop when the whisk is lifted, and the mixture doesn’t fall out if the bowl is turned upside down.
Combine the mixtures: Gently fold a portion of the whipped egg whites into the yolk mixture to lighten it. Then pour the yolk mixture back into the remaining egg whites. Use a spatula to gently fold until just combined, ensuring no streaks remain. Avoid overmixing to prevent deflating the batter.
Prepare the rice cooker: Grease the rice cooker’s inner pot with a small amount of corn oil using a paper towel to ensure an even coating.
Cook the cake: Pour the batter into the greased inner pot. Gently tap the pot on the countertop to release air bubbles. If your rice cooker has a “cake” function, use it. Otherwise, select the “cook” function for 20–25 minutes (adjust based on your cooker’s power), then switch to “keep warm” for 40 minutes.
Decorate (optional): Once the cake is cooked, let it cool slightly. For a richer flavor, carve a small hole in the center and pour in a mixture of condensed milk and yogurt. Sprinkle with osmanthus flowers for an elegant finish.
Notes
- The cooking time may vary depending on your rice cooker. Check for doneness by inserting a toothpick into the center; it should come out clean.
Frequently Asked Questions
Can I use regular yogurt instead of Greek yogurt?
Yes, but Greek yogurt adds a creamier texture to the batter. If using regular yogurt, slightly reduce the amount to prevent the batter from becoming too thin.
What if my rice cooker doesn‘t have a “cake” function?
No problem! Use the “cook” function, but keep an eye on the time and manually switch to “keep warm” after cooking.
Can I add other flavors to the cake?
Absolutely! You can add cocoa powder, matcha, or even citrus zest for a twist.
How to Make Cake in a Rice Cooker
Ingredients
- Ingredients
- 3 eggs
- 50 g sugar
- 40 g cornstarch
- 240 g Greek yogurt
- 1/4 tsp salt
- 3 drops vanilla extract
- small amount corn oil for greasing the rice cooker inner pot
- Optional Decorations
- appropriate amount condensed milk
- appropriate amount yogurt
- small amount osmanthus flowers
Instructions
- Separate egg whites and yolks: Crack 3 eggs into a bowl and use a spoon to separate the whites and yolks. Chill the egg whites in the refrigerator.
- Whip the egg yolks: Add 50g sugar to the egg yolks. Beat with a hand mixer or whisk until the mixture lightens in color and becomes slightly fluffy.
- Prepare the batter: Gradually sift 40g cornstarch into the whipped egg yolks. Mix until no lumps remain. Add 240g Greek yogurt and stir until smooth and silky.
- Whip the egg whites: Remove the egg whites from the fridge. Add 1/4 tsp salt and 3 drops of vanilla extract. Whip the egg whites until they reach a soft peak consistency, where the peaks hold their shape but slightly droop when the whisk is lifted, and the mixture doesn't fall out if the bowl is turned upside down.
- Combine the mixtures: Gently fold a portion of the whipped egg whites into the yolk mixture to lighten it. Then pour the yolk mixture back into the remaining egg whites. Use a spatula to gently fold until just combined, ensuring no streaks remain. Avoid overmixing to prevent deflating the batter.
- Prepare the rice cooker: Grease the rice cooker's inner pot with a small amount of corn oil using a paper towel to ensure an even coating.
- Cook the cake: Pour the batter into the greased inner pot. Gently tap the pot on the countertop to release air bubbles. If your rice cooker has a “cake” function, use it. Otherwise, select the “cook” function for 20–25 minutes (adjust based on your cooker's power), then switch to “keep warm” for 40 minutes.
- Decorate (optional): Once the cake is cooked, let it cool slightly. For a richer flavor, carve a small hole in the center and pour in a mixture of condensed milk and yogurt. Sprinkle with osmanthus flowers for an elegant finish.