Traditional Homemade Sponge Cake
This fluffy sponge cake is cooked in your rice cooker. Yes, that’s right!!
It’s so easy that you can get your kids to help you whip it up during the circuit breaker!
It’s so easy that you can get your kids to help you whip it up during the circuit breaker!
Ingredients:
4 eggs
30g Honey
35g milk
20g OKI Premium Sunflower oil
75g cake flour
1 teaspoons of white vinegar
30g sugar
30g Honey
35g milk
20g OKI Premium Sunflower oil
75g cake flour
1 teaspoons of white vinegar
30g sugar
Featured Products:
OKI Premium Sunflower OilCooking Instructions
1. Separate the egg white and egg yolk into two different mixing bowls.
2. To prepare the batter. In the mixing bowl of egg yolks, combined milk, OKI Sunflower oil and honey. Using a wired whisk to mix well.
3. Sift in half the cake flour in two parts and mix well. The movement of the whisk should be from left to right instead of stirring the batter.
4. Next, prepare the meringue. In the mixing bowl of egg white, add in the white vinegar and mix it using an electrical mixer. Then add in the sugar and whisk with high speed until a stiff peak is formed.
5. Gently fold the meringue into the batter in 3 parts and fold until fully incorporated.
6. Pour the cake mixture into the rice cooker liner and bang it a few times until the egg mixture become smooth.
7. Press the function of “white rice”. Do note that the display function of every rice cooker varies. Cook for 60 minutes.
8. Once cooked, immediately take it out, bang it a few times and let it cool completely. Enjoy!!
2. To prepare the batter. In the mixing bowl of egg yolks, combined milk, OKI Sunflower oil and honey. Using a wired whisk to mix well.
3. Sift in half the cake flour in two parts and mix well. The movement of the whisk should be from left to right instead of stirring the batter.
4. Next, prepare the meringue. In the mixing bowl of egg white, add in the white vinegar and mix it using an electrical mixer. Then add in the sugar and whisk with high speed until a stiff peak is formed.
5. Gently fold the meringue into the batter in 3 parts and fold until fully incorporated.
6. Pour the cake mixture into the rice cooker liner and bang it a few times until the egg mixture become smooth.
7. Press the function of “white rice”. Do note that the display function of every rice cooker varies. Cook for 60 minutes.
8. Once cooked, immediately take it out, bang it a few times and let it cool completely. Enjoy!!
