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Mango Yogurt Cake (Baked in Rice Cooker)
After the several successes of cake baking in the rice cooker, I endeavored to try a new flavour. It's my own mix and match kind of experimental recipe. I'm proud to say that it turns out yummy! :) Initially after baking, the cake was a bit dry. Surprisingly within a night, it transformed into moist, fragrant and soft cake. It's unbelievable! Anyone knows the theory behind? Please share with me. Mango Yogurt Cake 260gm of mango yogurt 120 gm of Caster sugar 4 eggs (Grade B) at room temperature 50gm of sunflower oil 200gm of self-raising flour 1 tsp of baking powder Method: 1. Beat the eggs and Caster sugar under high speed until fluffy. (I beat it for about 15 minutes) 2. Pour in the yogurt and mix well. 3. Gently fold in the sifted flour and baking powder with plastic spatula. 4. Lastly, add the sunflower oil and mix well with spatula. 5. Using spatula, transfer the batter into inner pot of rice cooker. Give the pot a few good shake to remove the air trapped in the batter. 6. Bake the cake using "quick cook" menu. 7. When it's done, leave it cool. Upside turn the pot to leave the cake bottom-up on a big plate.
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