Rice cookers are not just for rice.

In the Sakura and Zojirushi NS-TSQ10 and NS-TSQ18 rice cookers you can make more than just rice. Try this sponge cake made with whole wheat for something a little bit different for dessert. The older NS-TGQ10 and NS-TGQ18 also have this cake baking function

Ingredients (for NS-TSQ10):

  • 1/3 cup whole wheat flour
  • 1/3 cup all purpose flour (sifted)
  • 5 eggs (separate white from yolk)
  • 1/3 cup sugar
  • Vanilla extract to taste
  • 1 Tbsp. milk and 1-1/2 Tbsp. melted butter
  • Butter (to coat the inner cooking pan)
  • Fresh cream and fruits for decoration

Ingredients (for NS-TSQ18):

  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour (sifted)
  • 7 eggs (separate white from yolk)
  • 1/2 cup sugar
  • Vanilla extract to taste
  • 1-1/2 Tbsp. milk and 2 Tbsp. melted butter
  • Butter (to coat the inner cooking pan)
  • Fresh cream and fruits for decoration
1Grease the inside of the inner cooking pan lightly and evenly with butter.
2Beat egg whites in a bowl, gradually adding sugar, until stiff but not separating. Add egg yolks and vanilla extract and beat until thick.
3Mix in both flours with rubber spatula until smooth and well blended. Gently fold in milk and butter without over-mixing.
4Pour the batter into the greased inner cooking pan and lightly tap the bottom of the pan to release excess air. Place the pan in the rice cooker and select the “Cake” setting. The bake time is 45 minutes for NS-VGC05 and NS-TGC10, and 65 minutes for NS-TGC18.
5When baking completes, remove cake from pan and allow to cool.
6Frost the cake with whipped cream and garnish with fruit.