How to Make Soft and Fluffy Grape Sponge Cake using a Rice Cooker

How to make Grape Sponge Cake using a rice cooker

• 1

  Whip the egg whites

  Put 3 egg whites, a little vanilla, and 1/3 teaspoon of salt into a large bowl, then use a hand mixer to beat at low speed until the eggs form bubbles like soap.

  Add the juice of 1/2 lemon, then gradually divide 1 cup of sugar into 3 parts, adding each part slowly while mixing until dissolved. Beat each portion of sugar for about 30 seconds at low speed before adding the next portion.

  When adding the last portion of sugar to the egg whites, turn the mixer to high speed and beat until the mixture is soft and fluffy, with a creamy texture, sticky, shiny, and smooth. Lift the whisk to form peaks that bend downwards.

  Note:

  • Divide the sugar into 2 or 3 parts and add them gradually. Avoid adding all at once.
  • The egg whites should be at room temperature and free from impurities such as oil before whipping.

  See details: How to whip egg whites

  Gently add 3 egg yolks into the whipped egg whites. Use a spatula to gently fold the mixture from the bottom up. Bring the spatula down to the bottom of the bowl, lift the heavier mixture up, and fold it to the side. Continue this motion until the mixture becomes smooth.

  Once the mixture is smooth, add 20g of melted unsalted butter and 50ml of fresh milk, then continue to mix well.

  Note: Do not stir or whisk too vigorously as it will cause the small air bubbles to break, preventing the cake from rising after baking.

  

  

  

  
• 2

  Mixing the cake batter

  Mix together 120g of all-purpose flour and 40g of cornstarch, then sift again for smoothness. Divide the dry flour into 2 – 3 portions, adding each portion to the egg mixture and folding gently.

  Tip for using a whisk to mix: If you are not confident with the folding technique, you can use a whisk to gently stir the mixture in one direction until it is smooth and well combined. Do not whisk too vigorously to avoid breaking the air bubbles, which can cause the cake to collapse after baking.

  Soak 50g of raisins in warm water for 20 minutes until they swell. Then, add 25g of raisins to the cake batter bowl and continue mixing until well combined.

  Tip to prevent raisins from sinking to the bottom of the cake: To keep the raisins from sinking to the bottom of the cake, you can coat them with a thin layer of flour before adding them to the cake batter.

  

  
• 3

  Pouring the mold and baking the cake with a rice cooker

  Brush a thin layer of cooking oil into the rice cooker pot, then pour the cake batter in and sprinkle the remaining raisins on top.

  Press the Cook button on the rice cooker; when it switches to Warm, let it sit for 15 minutes before pressing Cook one more time.

  Repeat the Cook mode about 2 – 3 times until the cake is fully cooked, the total baking time will range from 30 – 45 minutes.

  Tip:

  • The number of times you press Cook will depend on the type of rice cooker you are using, so you need to check the cake after each Cook.
  • Use a sharp toothpick to poke the cake; if you pull it out and it is dry and does not stick to the batter, it means the cake is cooked.
  • To avoid the cake collapsing, when the cake is done, let it rest in the pot for about 15 – 30 minutes before removing it. Additionally, do not open the rice cooker lid during the baking process.
  • If the cake is burnt at the bottom, it may be due to the bottom of your rice cooker being worn out or you have pressed the Cook button too many times.

  

  
• 4

  Product

  The cake is cooked to perfection with a fragrant buttery aroma, fluffy, soft, with a sweet, rich taste, and a slight sourness from the raisins, extremely delicious.