Save Time with a Food Processor and Rice-Cooker! Butter-Free Sweet Potato Cake.
You can cook Save Time with a Food Processor and Rice-Cooker! Butter-Free Sweet Potato Cake using 6 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Save Time with a Food Processor and Rice-Cooker! Butter-Free Sweet Potato Cake
- Prepare 150 grams of Sweet potatoes, skinned.
- You need 2 medium of ● Eggs.
- You need 60 grams of ● Sugar.
- Prepare 30 grams of ● Olive oil (or vegetable oil).
- You need 60 grams of Cake flour.
- You need 1 tsp of Baking powder.
Save Time with a Food Processor and Rice-Cooker! Butter-Free Sweet Potato Cake instructions
- Thickly peel off the skin from the sweet potato, rough chop, then soak for up to 10 minutes in water. Drain, wrap loosely in plastic wrap, then microwave until tender..
- After microwaving for 6 to 7 minutes at 500W, you should be able to easily skewer the potato all the way through. Remove the plastic wrap, then cool..
- Combine the ● ingredients in a food processor (or mixer), then process for 2 to 3 minutes on full strength!.
- When it gets white like shown in the photo, add the cooled sweet potato, then process again on full strength..
- The lumps from the sweet potato should disappear and the batter should become even. It should be thick..
- Put the batter in a rice cooker, sift in the flour and baking powder, then fold with a rubber spatula while spinning the bowl around..
- When the batter reaches an even consistency, remove the batter from the sides with a rubber spatula, then turn on the switch!.
- When the rice cooker signals that it is done, pierce the cake with a skewer. If it comes out clean, then it's done; if it doesn't, then switch on the rice cooker (or bake?) 1 or 2 more times..
- When it's done, turn it over onto a rack. Before taking it out of the rice cooker, shake the bowl to make it release easier..
- It should have a nice golden surface and be fluffy and rich! You can serve it right away or let it sit overnight..
- I baked it in an oven! I filled muffin molds with the batter, then baked it for 20 minutes at 190°C. They rose to be as fluffy as in this photo..
- Here is a variation on this recipe: Butter-Free Rice Cooker Chocolate Cake https://cookpad.com/us/recipes/171224-butter-free-rice-cooker-chocolate-cake.
- And here is a Japanese style one: Adzuki & Sesame Seed Japanese Style Cake in the Rice Cooker.
