Print Options:

Whole wheat sponge cake (made in a rice cooker)

Yields5 ServingsPrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Ingredients for 5 servings (5.5 capacity rice cooker)
  cup whole wheat flour
 1.30 cups all purpose flour (sifted)
 5 eggs (separate whites from yolk)
  cup white sugar
 vanilla extract to taste
 1 tbsp whole milk
 1 ½ tbsp melted butter
 butter (to coat the inner cooking pan)
 fresh cream and fruits for decoration

Grease the inside of the inner cooking pan lightly and evenly with butter.


Beat egg whites in a bowl, gradually adding sugar, until stiff but not separating. Add egg yolks and vanilla extract and beat until thick.


Mix in both flours with rubber spatula until smooth and well blended. Gently fold in milk and butter without over-mixing.


Pour 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 around 50 minutes


When baking completes, remove cake from pan and allow to cool.


Frost the cake with whipped cream and garnish with fruit.

Nutrition Facts

Servings 5