This is another amazing butter cake baked by using a rice cooker! The original recipe uses an oven but I converted it into a rice cooker cake. It tasted so good that you won't believe that it is done in a rice cooker!
This recipe uses only 2 eggs, is a little short compared to a 3 eggs recipe which I did previously. I like the even browning of the bottom, very beautiful right?
- 125gm Golden Churn butter (tin version)*
- 100gm fine sugar
- 2 eggs
- 1/2 tsp vanilla paste
- 120gm cake flour
- 1 tbsp polenta flour
- 1 tsp double action baking powder
- 2 tbsp milk
- 1 tbsp cocoa powder (mix with 1 tbsp water to form paste)
- Grease inner rice pot with butter.
- Preheat rice cooker by pressing down the 'rapid' cook button.
- Using a electric whisk, cream butter and sugar until light.
- Beat in eggs, one at a time, until creamy and fluffy. Beat in vanilla.
- Sift in flour mixture, alternate with milk, and fold until just combine. Do not overmix.
- Divide batter into 2 portions. Mix cocoa paste into one portion.
- Spoon tbsp of plain batter into the inner pot. Spoon the cocoa batter on top of the plain batter. Repeat layering till batter are used up. Shift the pot lightly to even out the batter.
- Place the inner pot into rice cooker. Cover and select 'cake' function.
- After 45mins when cake is ready, remove inner pot. Carefully invert the cake onto a wire rack to cool down completely.
* Oh so love the fragrant of this marble butter cake. So moist and tender! This is the first time I'm using Golden Churn butter (tin version) which I'm very impressed with the flavour and texture. Thumbs up!!
Recipe ref : Facebook friend Denise