This cake is incredibly soft, and moist and bakes perfectly. A rice cooker steams the cake and it comes out perfectly, It is an easy option for those who don’t have an oven but have a rice cooker. First, mash 200 grams of room-temperature cream cheese in a medium-sized mixing bowl. After mashing, add 40 grams of room temparature unsalted butter and 120 ml of whipping cream ( you can replace whipped cream with 90 grams of non-sugar milk + 30 grams of unsalted butter).
Heat water in a pot until boiling point then place the bowl with the cream cheese and butter over the pot with hot water. Use a whisk to mix the butter and cream cheese slowly, the heat from the hot water will melt the butter and it will mix evenly. When they are well incorporated and smooth, remove the bowl and move to your working surface, add 50 grams of cake flour and mix until it’s all incorporated.
Separate 4 egg whites from the yolks and add the yolks to the cream cheese mixture and use a whisk to whip it in until it is incorporated. Put the egg whites in a mixing bowl and add a few drops of lemon juice or vinegar and beat it on high speed with an electric mixer until giant air bubbles start to appear. Add 80 grams of sugar in three additions and beat the mixture for 30 seconds after each addition.
After adding the last batch, beat the meringue on medium speed until it reaches a soft peak. Do not beat the meringue past that point. Scoop a third of the meringue, add it to the cream cheese batter, and use a spatula to fold it gently until it is well mixed in. Pour the cake batter into the remaining meringue and continue folding the batter from top to bottom until the batter is smooth. To prepare the rice cooker, lightly coat it with butter and pour the cake batter in, tap it a few times to get rid of bug air bubbles in the batter.
Place the pot in the rice cooker and use the function for 35 minutes and let it rest for 5 minutes then continue for 10 minutes. Once done, let the cake cool in the rice cooker for 15 minutes then remove the cake onto a wire rack. Serve the cake plain or with a dollop of your favourite cream.
- 200g Creamcheese
- 40g Unsalted butter
- 120g Whipping cream
- 50g Cake flour
- 4 Egg yolks
- 4 Egg whites
- 1/4Tsp Lemon juice
- 80g Sugar
Bake for 45 minutes