I hope you all had a wonderful holiday season! This is going to be a quick post on an easy and quick recipe that I saw today and just HAD to try right away. I was browsing FB and saw this video: https://www.facebook.com/dingo.food/videos/854615187974792/
Bake a cake in a rice cooker???? say what???
I always wondered why my Zojirushi Rice Cooker had a “cake” button and who would be crazy enough to bake a cake in their rice cooker… I guess I was crazy not to try it sooner! At least with this Castella recipe, the rice cooker was just the right amount of heat and steam to make a fluffy, light, and airy Castella cake, which is basically a type of sponge cake, but a far cry from those dry sponge cakes that need to be soaked with syrup. It’s a childhood favorite growing up and now my own children have adopted a love for them as well. Try it with a tall glass of milk! You’re welcome.
And without further adieu, here are my converted measurements for the ingredients which were all in grams. (If you know Korean and you watched the video, you may have noticed I substituted Mirin for Soju, since that’s what I have in my pantry and we don’t have soju in our home.)
Quick Rice Cooker Castella
- 6 large eggs, separated
- 1 cup granulated sugar, divided into 1/2 cups
- 1 TB Mirin
- 1/3 tsp salt
- 2 1/2 TB honey
- 1 1/2 cups cake flour
- 4 TB oil (canola, vegetable)
- scant 1/4 cup milk
- Grease your rice cooker with Canola oil spray.
- Whip 6 egg whites in a clean stand mixer with whip attachment and add 1/2 cup sugar in 3 increments until stiff peaks form. Set aside.
- Whip 6 egg yolks with 1/2 cup sugar. Add the Mirin, salt, and honey and whip. Add the cake flour and mix.
- Fold in a third of the meringue (egg whites) into the yolk batter and carefully fold in. Add another third and fold. Finally, add the remaining meringue and fold.
- Mix the oil and milk together then fold into the batter.
- Pour the batter into greased rice cooker pot and push your “cake” button or the video says “steam” setting for 60 minutes.
- carefully invert the cake out of the pot onto a plate, cool, and eat!
*Note: the top of the cake will look pale when you open the rice cooker and you may wonder if the cake is “cooked” through. You’re welcome to try the toothpick test, but it was nicely browned on the bottom of the cake (which becomes the top when you invert it).
Now go and try it yourself!!! I’m never baking my Castella in the oven again!!!
Thank you for reading and Happy New Year!!!
One thought on “Quick Rice Cooker Castella”
I saw this done on Yakitate Japan years and years ago! I need to try this ^^