Rice Cooker Yogurt Cake
I love my first world rice cooker a whole lot. :X I haven’t been using it as much as I anticipated because I’ve been busy + lazy, but a couple weeks ago, I was completely out of it and locked my car keys in my trunk. Yeah. Not kidding. Of course, this would also be the day that I neglected to bring my jacket with me (it was in the car). I admit, I panicked momentarily because I was supposed to be at rehearsal, and I hate being late. :[
My first thought was to call my neighbor, but he’d just gotten surgery a couple days ago (I should know, since I’m the one who brought him there) and it’d have been kinda shitty to bother him to save me, especially since he helps me so much in all other aspects of my life already. I had a blank moment where my dad’s question of, “Do you have any other friends other than your neighbor?” popped into my head and then I felt kinda sad. ;_; I swear I do, even though Sam says I’m making up random details about imaginary people who I pretend are my friends. :'(
Anyway, the crisis was averted since I had a spare key, and all was well. Hooray hooray. So on to the cake! I made it to give to my friend who rescued me (drove me home and back so I could get Cordelia home). She doesn’t like stuff that’s too sweet (nor do I), so I found a recipe for this yogurt cake, which is apparently like a cross between a sponge cake and a cheesecake. I forgot to add the egg yolks back in when I was supposed to, so I think I definitely over-mixed, since I added them at the end. I’ll probably venture into more rice cooker recipes soon (hopefully!).
(I have a Zojirushi NS-TSC 10 rice cooker. :O It is wonderful.) Recipe taken from here!
Rice Cooker Yogurt Cake
-1 cup whole wheat flour
-1/4 tsp salt
-1 tsp baking powder
-4 eggs, whites and yolks separated
-1/4 cup sugar
-1/3 cup vegetable oil + a few drops to grease the rice cooker bowl
-1/2 tsp vanilla extract
~1 cup low-fat plain Greek yogurt (I used Fage 0%), at room temperature
1) Sift together flour, salt and baking powder. Set aside.
2) Whisk egg whites. When egg whites turn white and foamy, add 1/2 of the sugar and continue to whisk. When sugar has been incorporated and the meringue starts turning glossy, add the rest of the sugar and continue to whisk. Stop when the meringue is firm and silky-glossy. When you lift the whisk, the tip should gently fall (~soft-medium peak).
3) Add egg yolks and whisk gently to incorporate.
4) In a separate bowl, whisk Greek yogurt to soften. Then add oil and vanilla extract and whisk gently to combine until yogurt, oil and vanilla extract become one creamy mixture.
5) Mix in 1/2 of the yogurt cream to the egg white meringue first, then fold in the rest gently. Add flour into egg meringue. Gently incorporate 1/2 of the flour mix into egg meringue first. Add the rest and fold in gently just until there are no lumps of flour. Do not overmix.
6) Pour the batter into the greased rice cooker bowl. Tap the side of the bowl to release big air bubbles. Place the bowl in the rice cooker.
7) Use the cake function (or the steam function) on your rice cooker and when it’s done (mine hung out in there for 45 minutes), flip it onto a plate and let cool to room temperature. Of course you can eat it at this point, but you’ll notice the difference when you give some time for the cake to rest. Cover with plastic wrap and refrigerate overnight to allow time to moisten and its flavors to settle before serving.