This Rice Cooker Cake Rocks!!! Only 3 Ingredients

Ingredients

• 4 large Eggs (room temperature)
• 1 cup White Sugar (approximately 80 g, granulated)
• 1 cup Cake Flour (sifted; all‑purpose flour can be used as a substitute)
• 1 tsp Vanilla Essence (optional, for flavor)
• 50 g Dark Chocolate (optional, for drizzle)
• 2 tbsp Warm Water (to thin chocolate if needed)

Instructions

1. Gather Ingredients

   Measure 4 large eggs, 1 cup (80 g) white sugar, 1 cup cake flour, and 1 tsp vanilla essence (optional).

   Time: PT5M

2. Beat Eggs and Sugar

   In a mixing bowl, whisk the eggs and sugar together for about 1 minute until the mixture becomes pale and slightly frothy.

   Time: PT2M

3. Add Flour

   Sift the cake flour over the egg‑sugar mixture and gently fold until just combined. The batter should be smooth with no lumps.

   Time: PT3M

4. Flavor

   Stir in the vanilla essence, if using, until evenly distributed.

   Time: PT1M

5. Line Pan

   Line a 9×9 in (23×23 cm) baking pan with parchment paper, allowing excess to hang over the sides for easy removal.

   Time: PT2M

6. Pour Batter

   Pour the batter into the prepared pan, spreading evenly.

   Time: PT1M

7. Bake

   Place the pan in a pre‑heated oven at 180 °C (350 °F) and bake for 25–30 minutes, or until a toothpick inserted in the centre comes out clean.

   Time: PT30M

   Temperature: 180°C

8. Cool

   Remove from oven and let the Rysstoof cool in the pan for about 10 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool completely.

   Time: PT10M

9. Add Chocolate (Optional)

   Melt dark chocolate with a splash of warm water in a microwave or double boiler, then drizzle over the cooled cake.

   Time: PT5M

10. Serve

    Cut into squares or wedges and serve at room temperature.

    Time: PT2M

Nutrition Facts

Calories

130

Protein

3.5 g

Carbohydrates

25 g

Fat

2.5 g

Fiber

0.1 g