Rice Cooker Banana Sponge Cake

Using the rice cooker cake baking feature is a great alternative to baking in the oven.  The downside is that it can only bake round cakes.  

Ingredients

3          room temperature eggs
40g      sugar (increase to your liking)
210g    mashed overripe banana with 2TBS lemon juice
130g    cake flour
1/4tsp  baking powder
pinch of salt 
30g     chopped walnuts (optional)

25g     vegetable oil (increase to achieve a more moist cake) or melted butter / ghee

Instructions

1.    In a bowl, sieve all purpose flour, baking powder, baking soda and salt.
2.    In the stand-mixer bowl, beat eggs and sugar until light and fluffy.  (KitchenAid speed 6, about 4min)
3.    Add in mashed banana and continue to beat the batter for another 4min at speed 8.

4.    Sprinkle half the flour onto the batter.  

5.    Using a rubber spatula, gently fold the flour into the batter.
6.    Sprinkle the rest of the flour and the walnut onto the batter.  Gently fold the flour into the batter.

7.    Scoop some of the batter and mix with the vegetable oil separately.

8.    Pour the oil mixture into the egg batter. 
9.    Using the rubber spatula, gently fold the oil mixture into the egg batter until well incorporated.
10.  Rub the rice cooker inner pot with butter.
11.  Gently pour the cake batter into the rice cooker pot.
12.  Give the pot a few taps on a silicon surface to get rid of large bubbles.
13.  Using the cake function, bake the batter in the rice cooker for approximately 30min (I'm using Tefal brand, timing may vary for other brands) or until the surface of the cake does not feel sticky.
14.  Turn the cake onto the steamer tray that comes with the rice cooker to cool.

15.  Voila!  Rice Cooker Banana Sponge Cake is ready to be served.