My recipe articles reflect my eating style and you'll find recipes that are Paleo, low carb, and Japanese.
A New Way To Cook
Spring has officially arrived and there's a sense of anticipation in the air. To many Japanese, cherry blossom trees in full bloom signify new beginnings and the perfect time of the year to start something new. For me, it's about reflecting on the first quarter of the year, taking stock of what I've done so far, and seeing whether I can make further positive changes in my life.
Cooking with rice cookers are more energy efficient than stove tops.
I've made a vow to be more conscious of the world around me—that every action we take has consequences in the larger scheme of things. Two years ago, we switched all our appliances ( i.e. electric stove tops, ovens, air conditioners ) to energy-saving ones.
At the same time, I started experimenting with my rice cooker for things other than just rice. I knew others were already doing this and after I found out how much energy cooking with your rice cooker actually saves, I've started to use it a lot more.
I still use my smart oven ( all-in-one oven, grill, microwave ) when I need to, but for some things, the rice cooker does a really good job. For instance, I can make a good pot of soup with easily with my rice cooker. It not only saves me a lot of time, it's a much more energy efficient method of cooking than using your stove top.
Baking Cake the Easy Way
Today I'm going to show you how I make an easy cake using the rice cooker. To keep things simple, I've used a cake mix right out of the box so it's as simple as 1, 2, 3. The texture of the cake will not be exactly the same as those you make in the oven. But it turns out surprisingly moist and good enough to satisfy any cake lover. Here are some things to keep in mind when cooking with your rice cooker.
- Cooking time will depend on your individual rice cooker.
- You may have to make your cake cook for an extra round or two, depending on your rice cooker.
- Some rice cookers come with a cake mode, which makes it even easier.
I've kept this recipe as simple as I could and served the cake with some fresh strawberries and whipped cream. If you like, you can cut the cake into layers (after the cake has cooled completely) to make a nice domed-shaped layer cake.
Use your favorite cake mix brand and flavor. Amount of eggs, water and oil will vary depending on your cake mix so follow the directions accordingly.
- 1 box cake mix
- Fresh strawberries ( optional )
- Whipped cream ( optional )
Step-By-Step Instructions With Photos
Just follow along with the photos below and you're on your way to the perfectly moist cake.
Have all the necessary ingredients ready. My cake mix calls for 3 eggs, water and oil. In my case, I've used grapeseed oil to make the cake just a little healthier.
For a richer tasting cake, you can opt to use butter.
Read More From Delishably
Put all the ingredients into a large bowl and mix using an electric beater or wire whisk. I find using a whisk is easy for instant cake mixes and makes for easier cleaning, but it's really up to you.
Just make sure the ingredients are thoroughly mixed. However, don't overmix! You'll end up with a tough cake. Yuck!
After two minutes, my cake batter looks something like this. Since I've decided to use a strawberry cake mix, the batter makes my entire kitchen smell like a field of strawberries.
You can use any flavor you like. Chocolate, vanilla or strawberry...it's really your choice!
Most rice cookers are non-stick so you can pour the cake batter right in. Once the batter is poured in, turn on the switch of your rice cooker.
Depending on your rice cooker, you may have to do this 2-3 times. Some modern rice cookers come with a convenient cake mode.
By the way, my rice cooker sits right next to my bread baker and doesn't take much space. It's become one of my favorite appliances to use.
The sleek and modern design makes it perfect for small kitchens like mine.
Check to see that your cake is done by touching it lightly with your fingers.
If it springs back to touch, it should be ready.
You can also check but inserting a toothpick in. If it comes out clean, it's ready.
Take the cake out of the rice cooker and cool on a wire rack. If you're frosting the cake, let it cool completely.
If you prefer to eat it as is, wait 10 minutes and eat it while it's nice and warm!
Just to fancy it up a bit, I've decided to serve my cake with some homemade whipped cream and strawberries, sort of like strawberry shortcake but way easier.
You can use Cool Whip if you prefer, but I like using fresh cream and whipping it up myself.
A basket of fresh strawberries are washed and ready to be served with my cake.
I think the strawberries would also go well with other flavored cake mixes, such as chocolate, red velvet and even vanilla.
If you are using fresh cream, make sure to whip it until stiff peaks form and add some sugar and some vanilla extract.
For whipping cream, I find an electric beater makes it easier. If you're having trouble getting it to thicken, add a hint of cream of tartar, which should do the trick.
Place the cake on a platter with the round side up as I think it looks more pleasing this way.
If you would like to frost the cake, make sure the cake is completely cool before you frost.