This Rice Cooker Cake Rocks!!! Only 3 Ingredients
This Rice Cooker Cake Rocks!!! Only 3 Ingredients is a easy South African recipe that serves 8. 130 calories per serving. Recipe by Kusina ni Lola on YouTube.
Prep: 15 min | Cook: 30 min | Total: 60 min
Cost: $2.65 total, $0.33 per serving
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
Gather Ingredients
Measure 4 large eggs, 1 cup (80 g) white sugar, 1 cup cake flour, and 1 tsp vanilla essence (optional).
Time: PT5M
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
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
Flavor
Stir in the vanilla essence, if using, until evenly distributed.
Time: PT1M
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
Pour Batter
Pour the batter into the prepared pan, spreading evenly.
Time: PT1M
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
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
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
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
Dietary info: Vegetarian, Contains gluten, Contains eggs
Allergens: Eggs, Wheat
Ingredient Substitutions
- Instead of Eggs: egg substitute, flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- Instead of White Sugar: coconut sugar, brown sugar
- Instead of Cake Flour: all‑purpose flour, whole wheat flour (will affect texture)
- Instead of Vanilla Essence: almond extract, maple syrup
- Instead of Dark Chocolate: cocoa powder, milk chocolate
Equipment Needed
- Mixing Bowl
- Whisk
- Measuring Cups
- Measuring Spoon
- Baking Pan
- Parchment Paper
- Oven
Critical Steps — Do Not Skip
- Beating eggs and sugar until pale and slightly frothy.
- Baking until a toothpick comes out clean (doneness test).
- Cooling completely before cutting.
Chef Tips from the Video
- Use parchment paper with excess overhang for effortless removal.
- A quick 1‑minute whisk creates a light texture without a mixer.
- If you like extra flavor, add a pinch of ground cinnamon to the batter.
Troubleshooting
The centre is still wet after the suggested baking time.
Continue baking in 5‑minute increments, checking the toothpick test each time.
The cake is too dry or crumbly.
Do not over‑mix the batter and ensure the oven temperature is accurate; lower the temperature by 10 °C and reduce baking time slightly.
The top browns too quickly.
Cover the pan loosely with aluminum foil halfway through baking.
Storage
Refrigerator: Cover tightly with plastic wrap; keep for up to 3 days.
Freezer: Wrap each piece in foil and place in a freezer bag; freeze up to 1 month.
Room temperature: Best enjoyed within 2 hours at room temperature.
Make-Ahead Tips
- The Rysstoof can be baked a day ahead and stored in the refrigerator.
- Reheat gently in a low oven (150 °C) if you prefer it warm.
Frequently Asked Questions
What is the cultural significance and history of Rysstoof in South African Afrikaans cuisine?
Rysstoof is a traditional Afrikaans home‑cooked dessert that dates back to farm households where simple pantry staples were turned into a comforting baked custard. It is often served at family gatherings and reflects the resourceful, modest cooking style of rural South Africa.
What are the traditional regional variations of Rysstoof in South African cuisine?
In the Western Cape, Rysstoof may include a splash of milk or cream for extra richness, while in the Eastern Cape some cooks add a hint of cinnamon or nutmeg. Coastal versions sometimes incorporate coconut milk for a tropical twist.
How is Rysstoof authentically served in Afrikaans households?
Traditionally, Rysstoof is served at room temperature, cut into squares, and enjoyed with a cup of tea or coffee. An optional drizzle of melted dark chocolate or a dusting of powdered sugar adds a festive touch.
On what occasions is Rysstoof traditionally prepared in South African culture?
Rysstoof is a popular treat for weekend family lunches, school braais, and informal celebrations such as birthdays or baby showers, especially in Afrikaans‑speaking families.
What authentic ingredients are essential for a traditional Rysstoof, and what can be substituted?
The core ingredients are eggs, white sugar, cake flour, and optionally vanilla essence. Substitutes include all‑purpose flour for cake flour, coconut sugar for white sugar, and almond extract for vanilla. Egg‑free alternatives can be used for dietary restrictions.
What other South African dishes pair well with Rysstoof?
Rysstoof pairs nicely with a warm cup of rooibos tea, a slice of fruit jam, or alongside a light fruit salad. For a fuller meal, serve it after a hearty potjie stew or braai‑grilled meat.
What are the most common mistakes to avoid when making Rysstoof at home?
Common errors include over‑mixing the batter, which creates a dense texture, and under‑baking, which leaves a wet centre. Also, forgetting to line the pan with parchment can cause the cake to stick.
Why does this Rysstoof recipe use a short 1‑minute whisk instead of a mixer?
A brief whisk incorporates air without over‑developing gluten, keeping the custard light. Using a stand mixer at high speed can make the batter tough, which is why the video emphasizes a quick hand whisk.
Can I make Rysstoof ahead of time and how should I store it?
Yes, Rysstoof can be baked a day ahead. Once cooled, wrap it tightly in plastic wrap and refrigerate. It will keep for up to three days, or freeze for up to a month if wrapped well.
What does the YouTube channel Kusina ni Lola specialize in?
The YouTube channel Kusina ni Lola specializes in traditional Filipino and South African home‑cooking recipes, focusing on simple, budget‑friendly dishes that celebrate cultural heritage and family meals.
How does the cooking style of YouTube channel Kusina ni Lola differ from other South African cooking channels?
Kusina ni Lola emphasizes minimal equipment, quick techniques, and clear step‑by‑step narration in both Tagalog and Afrikaans, making the recipes accessible to a multicultural audience, unlike many channels that focus on elaborate plating or high‑tech gadgets.
Last updated: August 31, 2026
