I was really pleasantly surprised by the results. Just look at the photo below. I made the same cake twice, cooked one in the rice cooker and baked the other one in the oven, they were exactly from the same youtube recipe, just look at how different the results were. Looking at how high and fluffy the rice cooker cake turned out and how flat the oven-baked cake became, I am even more convinced to make my castella / kasutera cake in my rice cooker in future!
[Important : I hope you enjoy this cake as much as I do, and I would be happy if you could give credit where credit is due, and link back to this post if you do make this cake and share it on your blog or facebook. Remember plagiarism is not the best form of flattery.]
Recipe adapted from this youtube video by ochikeron.
I cooked mine for 45 minutes in my rice cooker, pressed "cook" function twice.
45g cake flour*
45g bread flour*
2 tbsp. milk
1 tbsp. honey
a little butter for greasing
* you can use 90g all purpose flour instead
1. Warm the milk in a saucepan. Add honey and mix well.
2. Place the eggs and sugar in a large bowl. Beat them with an electric mixer until white and fluffy.
3. Add the milk from step (1) to the egg mixture from step (2). Place the bowl over a pan of hot water. Mix with an electric mixer until the batter continuously drips back into the bowl like a ribbon when you scoop it up (ribbon stage).
4. Sift in flour and gently cut through the mixture with a spatula until combined.
5. Grease the inside of the rice cooker pot and pour in the mixture. Drop the pot lightly on the counter (on top of a piece of kitchen towel in order not to break your rice cooker pot!) to get rid of the trapped air bubbles in the batter. Place the pot in the rice cooker, close it and press the "Cook" button. (For mine, I pressed the "Cook" button twice, and it took 45 min in total.)
6. When it's done, let it cool on a wire rack until warm. Then place it in a plastic bag (to keep it moist) to cool completely. (According to Ochikeron, it tastes even better the next day after the flavors have settled, it was absolutely true!)
To bake in the oven:
Bake in an oven at 170C (338F) for 10 minutes. Then turn down to 140C (284F) and bake for 40-45 minutes.
I have received quite a few queries from readers, asking me what exactly I meant by ribbon stage in step 3. This is a very important step for beating the egg yolks with sugar, you have to place the bowl in bain-marie and you have to beat it until it achieves ribbon stage, then only you will get a tall spongy cake. Since I don't shoot my own baking videos, I have searched youtube and found this video which you may all wanna take a look => What is the Ribbon Stage in Baking by DearMartiniKitchen. I hope you find this attached video useful.
[Note] If you are new to rice cooker baking, do read this FAQ before you try out your first rice cooker cake. If you would like to receive more updates, do click like on my Facebook page.
Check out pictures of rice cooker castella cakes submitted by readers in RCC Challenge #2, entries number 29, 35, 40.