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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, save time with a food processor and rice-cooker! butter-free sweet potato cake. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Save Time with a Food Processor and Rice-Cooker! Butter-Free Sweet Potato Cake is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Save Time with a Food Processor and Rice-Cooker! Butter-Free Sweet Potato Cake is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. 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 cook it.

The ingredients needed to make Save Time with a Food Processor and Rice-Cooker! Butter-Free Sweet Potato Cake:
  1. Make ready 150 grams Sweet potatoes, skinned
  2. Make ready 2 medium ● Eggs
  3. Prepare 60 grams ● Sugar
  4. Take 30 grams ● Olive oil (or vegetable oil)
  5. Take 60 grams Cake flour
  6. Prepare 1 tsp Baking powder
Steps to make Save Time with a Food Processor and Rice-Cooker! Butter-Free Sweet Potato Cake:
  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

So that’s going to wrap this up with this special food save time with a food processor and rice-cooker! butter-free sweet potato cake recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!