How to Make Banh Bong Lan (Rice Cooker Sponge Cake)

Method

1. Sift 100g all purpose flour and 40g cornstarch until fine, and separate the yolks and whites of 4 eggs into two bowls.
2. Add 1/2 teaspoon salt and 4 to 5 drops of lime juice to the whites and beat steadily until they foam up.
3. Once fine bubbles form, add 90g kOBE Monk Fruit Blend gradually while beating, and keep going to stiff, sharp peaks.
4. Add 1 vial of vanilla, 30ml unsweetened oat milk and 30ml cooking oil to the yolks and beat until well combined.
5. Add the sifted flour and cornstarch and beat to a smooth batter.
6. Fold about a third of the whipped whites into the yolk batter, then tip the whole thing back into the remaining whites and fold, scooping from the bottom up.
7. Line the bottom of the rice cooker with parchment, pour in the batter and press the cook button, or choose the bake setting if the cooker has one, and wait about 40 minutes.
8. Open the lid and press the surface lightly. A cake that springs back is done, and one that does not needs another 5 to 10 minutes on the cook setting.

Tips

• The whisk and the bowl for the whites need to be spotless and dry, since a trace of oil stops the whites from rising.
• The blend goes in once the whites show fine bubbles, sprinkled in gradually and beaten to sharp peaks.
• Folding by scooping from the bottom up protects the air, while stirring in circles knocks it all out.
• A light press on the surface tells when the cake is done, and another 5 to 10 minutes on the cook setting finishes an underbaked one.
• If the cooker switches off early, keep the lid on for another 10 minutes before pressing cook again, since opening it over and over collapses the cake.