I made this for the Friday potluck that never happened after our respiratory course (we ended up having it on Sunday, but I didn’t go home basically all weekend, so I couldn’t bring it. :[ ) What I love about rice cooker recipes is the fact that I don’t have to do anything other than throw all the ingredients in. It’s kinda perfect if you happen to have a test the next day and don’t have time to go all-out and actually cook/bake something. >_>
I added only a sprinkling of sugar to the cake, so if you were to eat it alone, it’s actually a tad bit bland. (If you add the full 1/3 cup, I’m sure it’d be fine.) I’m planning to eat it with the various fruit spreads I have though, so it should be a-okay! The recipe is from my rice cooker’s site.
Rice Cooker Whole Wheat Sponge Cake
Ingredients:
-1/3 cup whole wheat flour
-1/3 cup all purpose flour (sifted)
-4 eggs (separate white from yolk)
-1/3 cup brown sugar (I put a lot less)
-vanilla extract, to taste
-1 tbsp soy milk
-1 1/2 tbsp butter
Instructions:
1) Beat egg whites in a bowl, gradually adding sugar until stiff, but not separating. Add egg yolks + vanilla extract and beat until thick.
2) Mix in both flours with rubber spatula until smooth + well-blended. Gently fold in milk and butter without overmixing.
3) Pour batter into cooking pan and tap bottom of pan to release excess air. Select the cake function (should take 45 minutes if you have the same model I have) and when baking completes, remove cake from pan and allow to cool.
4) Garnish with whipped cream, frosting, fresh fruits, whatever you want.
