If One’s a wanderer, Two’s a company, Three’s a crowd, what’s Four?
Well, I think I would go for Fantastic … as in Fantastic Four?
Nope, it’s not what you think!
Let’s just say that I’m wandering into my 4th fantastically crowded company 😉 Does it make sense?
I meant I was into my 4th Rice Cooker Cake *wink*
That’s correct! I made my Fantastic fourth as a request by my younger son WEEKS ago but I was up to my ears in work and then I had guests over for lunch and then I fell and took a week MC from work and then I had a molar surgically removed! Whew! Loads of mishaps and calamities the past weeks *sigh*
If you have read my 3rd attempt in cooking cakes in a Rice Cooker, my son was asking if Rice Cooker Cakes would be part of our weekly menu. Can you imagine that? LOL!
After discovering a way to outsmart my traditional 19-year old single-button National Rice Cooker, my third attempt was the litmus test. By following that method, I was more confident to move on further and even started ‘coaching’ interested newcomers 😉
By not going out too much of the box yet, I stuck to the basic ingredients of a sponge cake which I made in my 3rd attempt. Instead of using the green pandan paste, I used one fresh lemon, called Eureka Lemon. Yes, Eureka!
Eureka Lemon is available all-year round. This is the most common lemon type sold in supermarkets. Since I had 4 lemons in my basket that day, giving up one was definitely very easy. It was better to consume the fruit when still very fresh than leaving it to rot unconsumed, right?
Here’s the end result of the cake I made recently.
For the ingredients and method, you may want to refer to my previous post here. Instead of adding 1½ teaspoons of pandan extract or paste, I used the zest or grated rind of one fresh Eureka Lemon plus 2 Tbsp of the lemon juice. I also added one small packet of 8 grams Dr.Oetker pure Bourbon vanilla sugar.
If you are wondering, no, the cake was not sour – on the contrary – it was less sweet, yes!
It was perfect as far my taste bud is concerned. We all loved the moist lemon sponge cake and my sons were fighting to get the last wedged pieces. LOL!
Here’s another snapshot of the amazingly tasty cake cooked in my humble rice cooker.
A wee bit longer …
I noted the start time was 6.30 pm. Five minutes later, the Rice Cooker automatically shifted to the “Keep Warm” mode. I left the Rice Cooker alone, without pressing “Cooking”.
At 6.45 pm, I pressed “Cooking”. Two minutes later, the button switched to warming mode which I left it that way for the next 10 minutes.
At 6.55 pm, I pressed the “Cooking” mode for the 3rd time. One minute later, the button switched back to “Keep Warm”.
At 7.00 pm, I opened the lid of the Rice Cooker. The cake batter was not quite set yet, hence I pressed the “Cooking” mode for the 4th time.
At 7.15 pm, the first smell of the lovely sweet lemony aroma of the cake whizzed past my nostrils. At this juncture, I took the wire rack and flipped the cake from bottom up to top down. I wanted a golden crust on both sides of the cake 🙂
I pressed the “Cooking” mode for the last time. At exactly 7.20 pm, I turned the cake the right side up on the wire rack to cool. DONE!
Conclusion: 10 minutes on “Cooking mode” with 5 presses, and 40 minutes on “Keep Warm” mode. Total time: 50 minutes
Oh by the way, this cake took a slightly longer time to cook than the Pandan Sponge Cake because the lemon sponge batter was wetter or more moist than the pandan sponge batter. The slightly longer wait was worth the wait. The cake had a lovely light, spongy texture. We loved it!
Miss B, I finally got down to posting this recipe! It’s a wee bit late but still within timeline, hence, I’m submitting this post to your Rice Cooker Cake Challenge #2 – What Else Can a Rice Cooker Do?, hosted by yourself, Miss B of Everybody Eats Well In Flanders.
With May slowly trailing to the tail end, I’m squeezing this post to “Wow, Vanilla” May’s Spice Trail, hosted by Solange Berchemin of Pebble Soup and Bangers ‘n Mash. I have used Dr.Oetker’s pure BourbonVanilla Sugar as part of the recipe.
The Eureka Lemon is available all year round. Since Spring is one of the 4 seasons, I’m ‘springing’ in with this entry to Four Seasons Food May Challenge: Celebrating Spring hosted by Delicieux and Eat Your Veg
Have a great week ahead … and it’s back to the grind for me …. YIKES!