Homemade cake is the best but it's a bother to make. I wanted something relatively healthy, but still rich-tasting. And I didn't want to spend a lot of money. This cheesecake-style cake fulfills all of my demands.
Ingredients: Made in a 5 cup rice cooker (see Hints for cooking in smaller cookers)
This results in very moist cake. You don't need to drain the yogurt, but you can drain it a little if you prefer.
Beat the egg well inside the rice cooker bowl (I use a rubber spatula to mix.
Add the yogurt and sugar, and mix well. (Add lemon juice if you prefer.)
Add the pancake mix and fold it in until there are no lumps left in the batter.
Scrap down the sides of the bowl, and cook the cake using the regular rice cooking setting. (If your cooker has a special cake-baking setting, use that.)
If a skewer stuck in the middle comes out clean with no raw batter stuck on it it's done. (If it is still raw, cook for a while longer.)
This cake is very soft when it's hot and may lose its shape, so take the rice cooker bowl out, cover with plastic wrap and leave to cool. When it's cooled down to room temperature, invert the cake onto a plate.
How to take the cake out of the bowl intact: Put a small plate inside the bowl - if you don't have a plate that fits, just use your hand. Hold onto the cake inside the bowl with one hand and the bottom of the bowl with the other as you invert it.
Chill the cake well in the refrigerator to finish It's delicious served with fruit sauce, or modify the recipe to your liking.
If you can't finish the cake, it can be frozen. Wrap tightly in plastic wrap, put the wrapped cake in a plastic bag, eliminate the air from the bag and freeze.
If you freeze it for a long time, the texture will change slightly. If that happens, just warm it up in the microwave.
Story Behind this Recipe
I wanted to eat an easy, delicious cake even when I'm on a diet, so I thought up this. I arranged the recipe to use a minimal number of utensils and ingredients, so that it's easy to make.
I made the cake in a 5-cup rice cooker. If you are using a 3 cup or 2 cup rice cooker, halve the ingredients. If your rice cooker has a cake cooking setting, please use that. If you prefer the cake to have a sour taste, add lemon juice at Step 3. I recommend either chilling this cake before serving, or microwaving. Serve with a scoop of ice cream. You can adjust the amount of sugar: Use 60 g for a not very sweet cake; 80 g for a regular cake, and 100 g for a sweet cake.