Rice Cooker Sponge Cake with Matcha Cream
Rice Cooker Sponge Cake with Matcha Cream
Ingredients
For the Sponge Cake
- 4 large eggs, separated into yolks and whites
- 1/2 cup granulated sugar, divided
- 3/4 cup all-purpose flour, sifted
- 1 tablespoon unsalted butter, melted, for greasing
For the Matcha Cream Topping
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon matcha powder
- 1 fresh strawberry, sliced, for garnish
- 1 teaspoon powdered sugar, for dusting
Instructions
- 1
Carefully separate the egg yolks from the egg whites. Place the egg whites in a large, clean mixing bowl and the egg yolks in a separate medium-sized bowl.
⏱️ 3 min
- 2
Using an electric hand mixer, beat the egg whites on medium speed until frothy. Gradually add 1/4 cup of the granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form. Set aside.
⏱️ 7 min
- 3
In the bowl with the egg yolks, add the remaining 1/4 cup of granulated sugar. Beat with the electric hand mixer until the mixture becomes pale yellow and creamy, about 2-3 minutes.
⏱️ 3 min
- 4
Gently pour the beaten egg yolk mixture into the stiffly beaten egg whites. Using a rubber spatula, carefully fold the two mixtures together until just combined, being careful not to deflate the air from the meringue.
⏱️ 2 min
- 5
Sift the all-purpose flour directly over the egg mixture. Gently fold the flour into the batter with a spatula until no dry streaks remain and the batter is smooth and airy. Be careful not to overmix.
⏱️ 3 min
- 6
Lightly brush the inside of the rice cooker pot with the melted butter, ensuring the bottom and sides are well-coated to prevent sticking.
⏱️ 1 min
- 7
Pour the prepared cake batter into the greased rice cooker pot. Gently tap the pot on the counter a few times to release any large air bubbles.
⏱️ 1 min
- 8
Place the pot into the rice cooker. Close the lid and select the "MULTI GRAIN" setting. Set the timer for 40 minutes and start the cooking cycle.
⏱️ 40 min
- 9
While the cake is cooking, prepare the matcha cream. In a chilled bowl, combine the heavy cream, 2 tablespoons of powdered sugar, and matcha powder. Beat with an electric mixer until soft peaks form.
⏱️ 5 min
- 10
Once the rice cooker finishes, open the lid and check if the cake is cooked through by inserting a toothpick into the center; it should come out clean. Carefully remove the golden-brown cake from the rice cooker pot and let it cool completely on a wire rack.
⏱️ 15 min
- 11
Once cooled, slice the cake into individual servings. Top each slice with a generous dollop of matcha whipped cream, a fresh strawberry slice, and a light dusting of powdered sugar.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Cooker Sponge Cake with Matcha Cream
Ingredients
For the Sponge Cake
- 4 large eggs, separated into yolks and whites
- 1/2 cup granulated sugar, divided
- 3/4 cup all-purpose flour, sifted
- 1 tablespoon unsalted butter, melted, for greasing
For the Matcha Cream Topping
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon matcha powder
- 1 fresh strawberry, sliced, for garnish
- 1 teaspoon powdered sugar, for dusting
Instructions
- 1
Carefully separate the egg yolks from the egg whites. Place the egg whites in a large, clean mixing bowl and the egg yolks in a separate medium-sized bowl.
⏱️ 3 min - 2
Using an electric hand mixer, beat the egg whites on medium speed until frothy. Gradually add 1/4 cup of the granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form. Set aside.
⏱️ 7 min - 3
In the bowl with the egg yolks, add the remaining 1/4 cup of granulated sugar. Beat with the electric hand mixer until the mixture becomes pale yellow and creamy, about 2-3 minutes.
⏱️ 3 min - 4
Gently pour the beaten egg yolk mixture into the stiffly beaten egg whites. Using a rubber spatula, carefully fold the two mixtures together until just combined, being careful not to deflate the air from the meringue.
⏱️ 2 min - 5
Sift the all-purpose flour directly over the egg mixture. Gently fold the flour into the batter with a spatula until no dry streaks remain and the batter is smooth and airy. Be careful not to overmix.
⏱️ 3 min - 6
Lightly brush the inside of the rice cooker pot with the melted butter, ensuring the bottom and sides are well-coated to prevent sticking.
⏱️ 1 min - 7
Pour the prepared cake batter into the greased rice cooker pot. Gently tap the pot on the counter a few times to release any large air bubbles.
⏱️ 1 min - 8
Place the pot into the rice cooker. Close the lid and select the "MULTI GRAIN" setting. Set the timer for 40 minutes and start the cooking cycle.
⏱️ 40 min - 9
While the cake is cooking, prepare the matcha cream. In a chilled bowl, combine the heavy cream, 2 tablespoons of powdered sugar, and matcha powder. Beat with an electric mixer until soft peaks form.
⏱️ 5 min - 10
Once the rice cooker finishes, open the lid and check if the cake is cooked through by inserting a toothpick into the center; it should come out clean. Carefully remove the golden-brown cake from the rice cooker pot and let it cool completely on a wire rack.
⏱️ 15 min - 11
Once cooled, slice the cake into individual servings. Top each slice with a generous dollop of matcha whipped cream, a fresh strawberry slice, and a light dusting of powdered sugar.
⏱️ 5 min