Bake Cherry Sponge Cake with Rice Cooker

Here is the most delicious cake that you can bake for any occasion or just for the weekend.

I had been a huge fan of soft spongy fluffy cakes for years.

Although I could purchase any sponge cake at the bakery shop, it is not an ideal way to spend money this way.

Furthermore, cakes aren’t cheap either.

With frosting, icing, chocolates fondue decorations on top of these delicious looking cakes, I told myself that I had to bake my own cakes from now on.

Let’s talk about this cake; Cherry Sponge Cake

It requires the usual baking ingredients:

• red cherries
• butter
• castor sugar
• eggs
• sultanas (optional)
• flour
• fresh milk

All these items are locally made, you don’t have to fork out extra money for expensive imported goods.

It is wise to take extra precaution on your baking expenses.

I would try to save money, save cost and eat well whenever I have the mood for a baking storm.

You will find that this cake isn’t dense or halfway cooked.

On contrary, if you bake a cake with a rice cooker instead of an oven, it would produce a lovely spongy butter cake with light crispy crumbs on the sides.

The sides are brownish, crispy and flavorful eventhough slightly burnt.

Honestly, I have been baking all my cakes with a rice cooker for the past few years.

It save the electricity bill due to lower power consumption

In addition, I don’t have to further bake the cake since 50 min of baking in the rice cooker, worked out well.

Fluffy, moist and fragrant!

Here is the recipe for Cherry Sponge Cake

Ingredients you need:

• 115g plain flour
• 115g butter
• 115g castor white sugar
• 1 tsp baking powder
• 1 tsp vanilla essence
• 2 eggs
• 60ml fresh milk

Step by step instructions:

• You need not heat up the rice cooker. Make sure your rice cooker inner pot is dry.
• Lightly grease with 1/2 tsp of butter, grease evenly on the base and the side of the pot ( half will do )
• In a big mixing bowl,cream butter and sugar until creamy with a stainless steel fork. You can use a cake mixer to pulse the batter.
• Crack in one egg at a time. Beat the egg with vanilla essence until well mixed.
• Crack in the second egg, repeat the same step.

• Sieve in plain flour with baking powder.
• Beat the batter until creamy and ensure there is no lumps of butter or flour. It should looks silky smooth.

• Add in the chopped red cherries and fresh milk.
• Beat the batter again for a couple of minutes.
• This time, the batter should be soft, smooth and not sticky.
• Pour in the cake batter into the rice cooker inner pot.
• Level the surface of the batter with a spoon.
• Sprinkle some chopped red cherries over the top.

Transfer the pot into the rice cooker.

Cover the lid, press COOKED.

Depends on the brand of your rice cooker, mine is Panasonic brand, it takes 50 min to bake a cake.

You could use QUICK COOK for 30 minutes of baking time.

When you press COOK, the rice cooker “cooks” up the cake.

Never ever open the lid of the rice cooker when it is baking.

You will not hear any movement for  the first 20 minutes because that is the warming up time.

You will be able to smell fragrant cake from the kitchen during the last 20 minutes of baking.

When the cake is “COOKED”, your rice cooker will return to “KEEP WARM” state.

Turn off the rice cooker and wait for 10 minutes.

Lift up the inner pot with mittens or thick cloth since the pot is extremely hot.

Be careful not to scald your hands!

Lightly shake the pot to loosen up the cake.

Place a big, flat plate over the pot and turn upside down.

The cake will plop onto the plate easily.

Here is a lovely Cherry sponge cake for teatime!

Do enjoy your delicious cake and let me know how it turns out.

All photos and recipe belonged to peachpurple

More delicious cake recipes :

Banana Scones

Drop Scones for breakfast

M&M Cupcakes

Almond Marble Cake

Currant and Lemon Cookies