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Calamansi Yoghurt Cake in Rice Cooker
Try baking a calamansi yoghurt cake in a rice cooker! The texture is exactly like a properly baked sponge cake, and you can use lemon instead of calamansi.
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
Ingredients
- 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)
Instructions
- 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.
- In a separate bowl, whisk together yoghurt and canola oil until creamy. Add this mixture to the eggs and mix well.
- 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.
- Last, add the calamansi juice and mix well.
- (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.
- 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.
- 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.
- 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.
Comments
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)
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.
oh, and can I have a request for rice cooker cheese cake?
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
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?
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 :)
Hi thanks for the recipe. Can I substitute canola oil with other fatty substances like butter or margarine? or even regular palm oil?
Hi Annisa, you can try using the same amount of melted butter :)
Hi Ma'am, I accidentally bought a Greek yoghurt, is it ok? Thank you.
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.
Hi! I don't know if this blog is still being updated but I'll just ask. Can I substitute the calamansi juice for lemon juice?
Hi Song, you can definitely use equal amount of lemon juice. And if you start from fresh lemons, adding freshly grated lemon zest into the batter will make for a very flavorful cake. :)
Looks really good. Can we use the recipe with a convection oven?
I'm sure you can, but I haven't tried baking this in an oven. My best guess is to bake the cake in an 8"x2" round cake pan in 175 Celsius/350 Fahrenheit regular oven for 30-35 minutes. I don't have a convection oven and I have never baked in one, so I can't even begin to give a guess for baking this cake in a convection oven.
Hi, can I bake this in the oven instead of a rice cooker? If yes, what’s the appropriate temperature and duration? Thanks
Hi Jenny, please try with an 8"x2" round cake pan in 175 Celsius/350 Fahrenheit regular oven for 30-35 minutes.
Hi Could I swap olive oil for canola and cream for yogurt. Thanks
Hi Diamond, you can use olive oil instead of canola oil. I would try using buttermilk or sour cream to replace yogurt instead of cream.
This cake was truly wonderful, even with just regular lime juice. I will opt to add a bit of zest next time for even more flavor. I immediately sent the recipe over to my parents. We have a 5 cup zojirushi rice cooker here that has a cake function. I used the cake function for 50 minutes and after leaving the cake on the counter for a minute or two, I felt it needed just a bit more time so I popped it back in for 10 minutes. I think 60 minutes is perfect with the cake setting. Thanks so much for sharing this recipe! What is the best way to store this cake after cooking overnight?
Hi Liz, I usually store the cake left overs in an airtight container in the fridge. When I want to serve it again, I reheat the cake a little using my microwave (~ 10-15 seconds). You can also simply take the cake out from the fridge and let it return to room temperature (~15-30 minutes depending on the season).
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