Saturday, July 9, 2011

Banana Cake in 5-Cup Rice Cooker

I was intrigued when my mother in law told me that the salesperson at the store she usually buys cookware gave her a little recipe handout for our Panasonic rice cooker. It wasn’t long before I put a quick cake together to try this method of baking. I think the major benefit of baking with a rice cooker is the cake will definitely be moist since there’s the whole steaming aspect of it. This also means that not much fat needs to be put into the recipe which is great. I actually felt pretty good about giving baby a little of this cake even! The only disadvantage would be that the top of the cake usually doesn’t have the golden colour that is so pretty on cakes baked in the oven. However, this is remedied easily since the cake is flipped over onto a plate/platter anyways, and the parts touching the pot are the golden brown colour.


3/4 cup Flour
1/4 tsp. Baking Soda
1/4 tsp. Salt
3 Eggs
3 tbsp. Oil
3/4 Cup Sugar
1 1/4 Cup Bananas (mashed)
3 tbsp. Milk
1/2 tsp. Cream of Tartar


Separate egg yolks (into a large bowl) from egg whites (into a small bowl), setting the egg whites aside.

In a medium sized bowl, sift together flour, baking soda and salt and set aside.

Beat egg yolks and 1/2 cup of sugar together at high speed. Add oil and continue to beat.

Add in mashed bananas and milk.

Lower speed of the electric mixer and add in the flour mixture slowly until combined.

Beat egg whites, gradually adding the cream of tartar and 1/4 cup sugar until stiff peaks form.

Slowly fold egg whites into the flour mixture. Do not over-mix.

Brush a thin layer of oil evenly onto the rice cooker inner pot, then pour in the batter.

Choose the cake menu option on the rice cooker and bake for 40 minutes.

Remove inner pot and allow to cool slightly before turning over to remove from the pot.

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