No-Bake Rice Cooker Cake
No-Bake Rice Cooker Cake
Bake-Proof Beginner’s Delight: Easy No-Bake Cake Using Your Rice Cooker!
In an effort to create a special birthday cake for my mother-in-law, I decided to try making one at home. Despite having absolutely no baking experience or prior knowledge, I was pleasantly surprised by how easily this cake came together. This recipe made me feel proud of my accomplishment! It’s a wonderfully moist and delicious cake that anyone can make without an oven.
Cake Batter Ingredients- All-purpose flour or cake flour 130g
- 4 Eggs (room temperature)
- Sugar 120g
- Milk 20g (room temperature)
- Vegetable oil 30g (such as canola or grapeseed oil)
Cake Decoration Ingredients- Whipping cream 400g
- Fresh fruits for decoration (e.g., strawberries, berries)
- Sugar syrup: 3 Tbsp Sugar + 3 Tbsp Water
- Whipping cream 400g
- Fresh fruits for decoration (e.g., strawberries, berries)
- Sugar syrup: 3 Tbsp Sugar + 3 Tbsp Water
Cooking Instructions
Step 1
First, we’ll prepare the cake’s sponge, the ‘sheet’. Separate the egg yolks and whites into two large bowls. Measure out 120g of sugar and divide it into two portions of 60g each. Have your flour, milk, and oil ready.
Step 2
In the bowl with egg whites, whisk them until frothy. Gradually add 60g of sugar in three additions while whisking continuously to create a stiff meringue. Continue whipping until stiff peaks form, meaning the meringue holds its shape when the whisk is lifted.
Step 3
The meringue is ready when it’s firm enough that it doesn’t slide out when you invert the bowl. Be careful not to over-whisk, as this can cause the meringue to break down.
Step 4
In the other bowl, whisk the egg yolks with the remaining 60g of sugar until well combined. Then, add the room temperature milk (20g) and vegetable oil (30g), mixing until smooth and lump-free.
Step 5
Sift the flour (130g) over the yolk mixture, preferably through a fine-mesh sieve two or three times to ensure it’s lump-free. Gently fold the flour into the yolk mixture using a spatula until just combined. Avoid overmixing, as this can develop gluten and make the cake tough.
Step 6
Add the yolk mixture to the meringue in three stages. Gently fold it in using a spatula, being careful not to deflate the meringue. Use a motion that lifts from the bottom and folds over, incorporating the ingredients without losing air.
Step 7
Lightly grease the inside of your rice cooker pot with oil or butter. This step is crucial for preventing the cake from sticking and ensuring a clean release.
Step 8
Pour the batter into the prepared rice cooker pot. Close the lid and select the ‘steam’ or ‘cake’ setting (or ‘white rice’ if no specific cake setting is available) and cook for 40 minutes. Cooking times may vary depending on your rice cooker model, so check for doneness.
Step 9
After 40 minutes, carefully remove the cooked cake from the rice cooker and let it cool completely on a wire rack. Handle it gently as it might be fragile when hot.
Step 10
To eliminate any eggy smell and enhance flavor, after the cake has cooled completely, seal it in a zip-top bag and refrigerate or freeze for at least half a day. Freezing can also contribute to a moister texture.
Step 11
Once thawed (if frozen), use a serrated knife to carefully slice the cake horizontally into two layers. Now, let’s prepare for decorating.
Step 12
Prepare your chosen fruits for decoration, such as fresh strawberries and frozen berry mixes. Wash strawberries thoroughly, remove the stems, and slice if desired.
Step 13
Whip the cold heavy cream (400g) with a little sugar until stiff peaks form. Transfer the whipped cream into a piping bag. Ensure it’s whipped to a firm consistency for both filling and frosting.
Step 14
Spread a generous layer of whipped cream onto the bottom cake layer. Arrange your prepared fruits over the cream, then add another layer of cream. Place the second cake layer on top to complete the sandwich.
Step 15
Apply a thin layer of whipped cream all over the cake’s surface to catch any loose crumbs (this is called a crumb coat). Chilling the cake for about 15-20 minutes in the refrigerator after this step will help set the crumbs, making the final frosting smoother.
Step 16
Frost the entire cake with the remaining whipped cream, creating your desired design. Arrange the fruits attractively on top. For a glossy finish on the fruits, lightly brush them with the sugar syrup.
Step 17
To make the sugar syrup, combine 3 tablespoons of sugar and 3 tablespoons of water in a small saucepan. Heat gently, stirring just until the sugar dissolves. Let it cool completely before using. Brush a thin layer onto the fruits.
