Mango Mousse Cake/芒果慕斯蛋糕


I Combined two recipes together, and one beautiful “oven-free” mango mousse cake was made. It is not only delicious, but also so easy to make. So in a hot summer time like this you can still enjoy a yummy cake without using your oven.


Mousse cake:

Two differences : I used mango instead of berries and soy milk instead of coco nut milk.

Cake for layers:

For this here, I added one Tsp lime zest and one Tsp of lime juice instead of green tea powder. It turned out to be really tasty. Better than green tea!




不同的是: 我用芒果而不是漿果,豆漿代替椰浆奶。



Rice Cooker Cake/电饭锅版蛋糕



食材:90g低筋麵粉、3個雞蛋、50g水、1/4 杯菜油、60g白糖、1g泡打粉、1g鹽、3g抹茶。

蛋黃和蛋白分開,把蛋黃打散.蛋黃加入白糖20克打至泛白。分次加入菜油攪拌。分次加入清水攪拌勻。篩入麵粉,泡打粉,抹茶粉。自上而下用刮刀攪拌 好。





I am really in the mood for a cake now, but summer is too hot to use oven for anything. But don’t worry! We can make a cake with rice cooker. This cake is nothing less than the bake one. Very soft and delicious. And it will only need 30 minutes from start to finish. Of course you can be creative, use zests of lime, lemon or orange instead of green tea powder, it would be good too.

Ingredients: 90g cake flour, 3 eggs, 50g water, 1/4 cups vegetable oil, 60g sugar, 1g baking powder, 1g salt, 3g green tea powder.

Separate Egg yolk and white, beat yolks with 20 grams of sugar and beat until the color turns yellowish white. Add in 1/3 of vegetable oil at a time. Then add water and mix evenly. Sift the flour,green team powder and baking powder into the egg mixture. Use a spatula to gently fold them together.

Whisk egg white until it forms big air bubbles, add sugar in 1/3 at a time, then salt. First whisk at high speed then low speed until egg white is in stiff form. (Container must be oil-free and water free)

Gently fold 1/3 of egg white into the egg york mixture, when well combined, add the mixture to the rest of the egg white and carefully fold them together.

Spread some cooking spread on the bottom of the rice cooker. Pour the batter into the rice cooker, Press the Cook button, when the button goes off in about 2 minutes, press it one more time.

Insert a toothpick to see if it is ready, if the toothpick comes out clean then it is ready. Immediately invert the cake for 20 minutes, let cool.