Recipe of Favorite Save Time with a Food Processor and Rice-Cooker! Butter-Free Sweet Potato Cake

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 it.

Ingredients of Save Time with a Food Processor and Rice-Cooker! Butter-Free Sweet Potato Cake

1. It's 150 grams of Sweet potatoes, skinned.
2. Prepare 2 medium of ● Eggs.
3. Prepare 60 grams of ● Sugar.
4. Prepare 30 grams of ● Olive oil (or vegetable oil).
5. You need 60 grams of Cake flour.
6. Prepare 1 tsp of Baking powder.

Save Time with a Food Processor and Rice-Cooker! Butter-Free Sweet Potato Cake step by step

1. 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..
2. 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..
3. Combine the ● ingredients in a food processor (or mixer), then process for 2 to 3 minutes on full strength!.
4. When it gets white like shown in the photo, add the cooled sweet potato, then process again on full strength..
5. The lumps from the sweet potato should disappear and the batter should become even. It should be thick..
6. 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..
7. When the batter reaches an even consistency, remove the batter from the sides with a rubber spatula, then turn on the switch!.
8. 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..
9. 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..
10. It should have a nice golden surface and be fluffy and rich! You can serve it right away or let it sit overnight..
11. 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..
12. 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.
13. And here is a Japanese style one: Adzuki & Sesame Seed Japanese Style Cake in the Rice Cooker.