Whole Wheat Sponge Cake | zojirushi.com

Ingredients (for NS-VGC05):

1/4 cup whole wheat flour
1/4 cup all purpose flour (sifted)
2 eggs (separate white from yolk)
2-1/2 Tbsp. sugar
Vanilla extract to taste
1/2 Tbsp. milk and 1 Tbsp. melted butter
Butter (to coat the inner cooking pan)
Fresh cream and fruits for decoration

Ingredients (for NS-TGC10/NS-TSC10):

1/3 cup whole wheat flour
1/3 cup all purpose flour (sifted)
5 eggs (separate white from yolk)
1/3 cup sugar
Vanilla extract to taste
1 Tbsp. milk and 1-1/2 Tbsp. melted butter
Butter (to coat the inner cooking pan)
Fresh cream and fruits for decoration

Ingredients (for NS-TGC18/NS-TSC18):

1/2 cup whole wheat flour
1/2 cup all purpose flour (sifted)
7 eggs (separate white from yolk)
1/2 cup sugar
Vanilla extract to taste
1-1/2 Tbsp. milk and 2 Tbsp. melted butter
Butter (to coat the inner cooking pan)
Fresh cream and fruits for decoration

1

Grease the inside of the inner cooking pan lightly and evenly with butter.

2

Beat egg whites in a bowl, gradually adding sugar, until stiff but not separating. Add egg yolks and vanilla extract and beat until thick.

3

Mix in both flours with rubber spatula until smooth and well blended. Gently fold in milk and butter without over-mixing.

4

Pour the batter into the greased inner cooking pan and lightly tap the bottom of the pan to release excess air. Place the pan in the rice cooker and select the “CAKE” setting. The bake time is 45 minutes for NS-VGC05 and NS-TGC/TSC10, and 65 minutes for NS-TGC/TSC18.

5

When baking completes, remove cake from pan and allow to cool.

6

Frost the cake with whipped cream and garnish with fruit.