Daily Cooking Quest

Calamansi Yoghurt Cake in Rice Cooker

Lemon cui or calamansi is used pretty much like how we use a lime or lemon. Since I still have quite a lot of calamansi left after making calamansi juice, I decided to make a lemon yoghurt cake with calamansi juice instead of lemon juice. The verdict, moist and lovely, pretty much like a lemon yoghurt cake. I might end up sticking with calamansi in the future when making this cake seeing how it is so much cheaper compared to lemon, at least in Indonesia. ♥

Calamansi Yoghurt Cake in Rice Cooker

Calamansi Yoghurt Cake in Rice Cooker

4.0 from 1 reviews

Author: Anita Jacobson



Prep Time: 30 mins

Cook Time: 1 hour

Total Time: 1 hour 30 mins

Serves: 8


  • 4 eggs, separate egg whites from egg yolks
  • 1/2 cup sugar
  • 150 gram plain yoghurt
  • 1/3 cup canola oil
  • 3 tablespoon calamansi juice (about 6 calamansis)
  • Dry ingredients
  • 1 cup all purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • Tools
  • 1 whisk
  • 1 rice cooker (mine is a basic 10 cup capacity rice cooker with teflon coating pot)


  1. In a mixing bowl, whisk egg whites until medium peak while adding the sugar in batches, I usually do this in three batches. Then add egg yolks, and mix well.
  2. In a separate bowl, whisk together yoghurt and canola oil until creamy. Add this mixture to the eggs and mix well.
  3. Fold the dry ingredients with the wet ingredients with a spatula. Do not overdo this part or all that effort to aerate the egg whites will be wasted, just make sure that everything is well combined.
  4. Last, add the calamansi juice and mix well.
  5. (Optional) Brush the rice cooker pot with some melted butter or oil so the finished cake can be easily unmolded from the pot. If your pot has a teflon coating, you can skip this step.
  6. Pour the batter into the rice cooker pot. Place the rice cooker pot into the rice cooker and press the “cook” button. Once it turns to “warm”, wait for 10 minutes. Repeat the “cook” and “warm” process another 3 times for a total of 4 “cook” and “warm” cycles.
  7. Open the rice cooker lid, and test if the cake is done by inserting a toothpick into the cake. If the toothpick comes out clean, it is done. If not, repeat the “cook” and “warm” cycle again until the cake is done.
  8. Remove the rice cooker pot, cover the pot with a plate wider than the pot opening, flip upside down and the cake should drop onto the plate. Let it cool for a bit on a wire rack, then serve the cake at room temperature.


  • Nadaa F. A. Kusuma says:

    How do I half the recipe? Because what I have at hand is the 5 cup rice cooker (you know, the small ones, the ones college students usually have)

    • Anita says:

      Hi Nadaa, the cake is actually not that big (slightly less than 2 inches tall), so if you have a 5 cup rice cooker and follow the recipe exactly, yours will probably just come out twice as tall :) But, you can always just half everything and it should be alright.

  • Nadaa F. A. Kusuma says:

    oh, and can I have a request for rice cooker cheese cake?

  • Lori Lewis-Pearson says:

    Thank you for sharing your "Rice Cooker" recipes. I love to cook but never thought in my wildest efforts of pressure cooker desserts!!! Thank you

  • Joanne says:

    Hi, I'm just wondering, as my cooker estimated a round to cook takes abt half an hr. Do I have to reduce the times of cycle of cook and warm to maybe twice?

    • Anita says:

      Hi Joanne, since every rice cooker works slightly differently, you probably want to try checking the doneness of your cake at each cycle just to make sure :)

  • Annisa says:

    Hi thanks for the recipe. Can I substitute canola oil with other fatty substances like butter or margarine? or even regular palm oil?

    • Anita says:

      Hi Annisa, you can try using the same amount of melted butter :)

  • LaxClyne says:

    Hi Ma'am, I accidentally bought a Greek yoghurt, is it ok? Thank you.

    • Anita says:

      Hm, since the water content in regular yoghurt is much higher compared to Greek yoghurt, I would try thinning Greek yoghurt with a bit of milk for this recipe. I would say 100 gram greek yoghurt + 50 gram whole milk should roughly be equal to 150 gram plain yoghurt. Cheers.

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