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It is a basic recipe for sponge cake to build elaborate birthday cakes for example. Add salt and in two parts the sugar. Continue mixing on high setting for at least 5 minutes until the batter is light yellow and more than doubled in volume. Sift the flour and carefully scoop (fold) the flour into the batter in three parts.
Sift the flour and carefully scoop (fold) the flour into the batter in three parts. Only use a spatula and continue until everything is well mixed. Grease the rice cooker dish with some oil and pour in the batter. Place in the rice cooker and bake on ‘dessert’ setting. As soon as my rice cooker hits the “keep warm” light, I take the cake out.
In a heat proof mixing bowl, mix the rice flour with 80g (80 ml) water to form large clumps. Set aside. In a small pot, add the sugar and 200g water. Bring to a boil and stir just until the sugar is completely dissolved. Turn off the heat and immediately pour the boiling sugar water into the clumped rice mixture.
A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you’d like.
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