Even without an oven, you can bake this beautiful upside-down apple cake in your rice cooker. The honey glazing makes for an even more awesome apple cake.
If I love my previous upside down apple cake in rice cooker, then I am just absolutely head over heels for this one. I think the decision to slightly cook the apple in cinnamon and honey prior to “baking” it in the rice cooker is a good call. And the fact that I whip my egg whites to a medium peak before combining with the rest of the ingredients really makes this a super light and airy cake. Even though my arm aches a bit from whipping the egg whites, the effort is totally worth it. The cake is very soft, very moist, and it rises beautifully to a full two inches height in my basic 10 cup rice cooker pot. Plus, I got to use the leftover juices from cooking the apple to glaze the cake, giving the impressive glossy look and making sure the cake stays moist even the day after.
If you need help with determining the stage of your egg white, you can refer to this article, this article, or this article. If you need a video guide, there are plenty of those too, like this one, or this one. If you have an electronic mixer for whipping your egg whites, this part will be a breeze. If, on the other hand, you are like me, just man (or girl) it up, and apply enough arm strength into whipping your egg whites. ♥
Honey Glazed Upside Down Apple Cake in Rice Cooker
- Apple slices and juice
- 1 apple (I used a Fuji apple)
- 1 cinnamon stick
- 2 tablespoon honey
- Wet ingredients
- 4 eggs, separate the whites from the yolks
- 1/4 cup sugar
- 50 gram butter, melted
- 1/4 cup milk
- 1 teaspoon vanilla essence
- Dry ingredients
- 1 cup all purpose flour, sifted
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 whisk
- 1 rice cooker (mine is a basic 10 cup capacity rice cooker with teflon coating pot)
- Peel and core the apple, cut into 16 sections. Place the apple, cinnamon stick, and honey on a pan and cook on low heat until bubbles. Once apple is softer but stiff firm, turn off the heat and set aside so the apples have some time to soak up in the yummy juice while you continue with your cake preparation.
- 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 the egg yolks, melted butter, milk, and vanilla essence into the egg whites. Mixing completely one by one before adding the next ingredient.
- Lastly, 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.
- Place the apple sections in the bottom of your rice cooker pot, and reserve the cooking liquid to glace the cake. Pour the batter into the pot to completely cover the apples.
- 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.
- Lightly brush the top of the cake with the reserved liquid from cooking the apples. This will give the cake a glossy look, and more importantly, it will stay moist even the day after (if it lasts that long).