Main ingredients 🥩
EggsCake flourOlive oilMilk
Ttukdak Hyung's Rice Cooker Castella
A soft and fluffy homemade castella cake baked using the multi-steam function of an electric rice cooker, without an oven.
🙋 Recommended for
- ⭐ Baking beginners who haven't tried baking because they don't have an oven at home.
- ⭐ Those who want to make a less sweet, additive-free healthy snack themselves, rather than store-bought castella.
- ⭐ Parents who want to share the fun process of making bread in an electric rice cooker with their children.
Ingredients needed 🛒4 servings
- 6 large eggs
- Appropriate amount of cake flour
- A little olive oil
- A little milk
- Appropriate amount of sugar
- A little cooking oil (for coating the inner pot)
Recipe 🍳
- Separate the yolks and whites of the 6 prepared eggs and place them in separate bowls.
- In the bowl with the yolks, add cake flour, olive oil, and milk, and mix into a smooth batter without lumps.
- In the bowl with the egg whites, gradually add sugar in several portions while whipping to create a stiff meringue with firm peaks.
- Add a small amount of the stiff meringue to the yolk batter and mix lightly to thin the batter's consistency.
- Pour the thinned yolk batter into the bowl with the remaining meringue all at once, and gently fold it in from bottom to top, being careful not to deflate the foam.
- Lightly grease the bottom and sides of the electric rice cooker's inner pot with cooking oil, then pour in all of the prepared batter.
- Gently tap the rice cooker on the counter to remove large air bubbles, then select the multi-steam function and cook for 45 minutes to complete.
- Separate eggs into yolks and whites, then mix yolks with cake flour, oil, and milk to make a batter.
- Gradually add sugar to the egg whites while whipping to create a stiff, dense meringue.
- Gently combine the two mixtures without deflating the meringue, then pour into a greased rice cooker and bake using the multi-steam function for 45 minutes.
Cooking tips 💡
- When whipping meringue, adding all the sugar at once will prevent it from whipping properly. Add sugar in 3-4 portions to create a stable meringue.
- Trying to mix all the yolk batter and meringue at once can easily deflate the meringue foam due to density differences. It is essential to add a little yolk batter to the meringue first to soften its texture before combining them.
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