Calamansi Yoghurt Cake in Rice Cooker

5.0 from 3 reviews

Author: Anita Jacobson

Categories: Dessert

Cuisines: American

Ingredients: Egg Fruit

Prep Time: 30 mins

Cook Time: 1 hour

Total Time: 1 hour 30 mins

Serves: 8

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

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.