Easiest Way to Make Perfect Save Time with a Food Processor and RiceCooker ButterFree Sweet Potato Cake

Without fail recipe ultimate Save Time with a Food Processor and Rice-Cooker! Butter-Free Sweet Potato Cake easy, tasty, practical.

Good Evening every body, at this time you get present recipe Save Time with a Food Processor and Rice-Cooker! Butter-Free Sweet Potato Cake with 6 ingredients and 13 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 6 ingredients and 13 stages of easy cooking Save Time with a Food Processor and Rice-Cooker! Butter-Free Sweet Potato Cake.

Ingredients for Save Time with a Food Processor and Rice-Cooker! Butter-Free Sweet Potato Cake

1. Needed 150 grams : Sweet potatoes, skinned.

2. Needed 2 medium : ● Eggs.

3. Needed 60 grams : ● Sugar.

4. Prepare 30 grams : ● Olive oil (or vegetable oil).

5. Prepare 60 grams : Cake flour.

6. Needed 1 tsp : Baking powder.

If all ingredients Save Time with a Food Processor and Rice-Cooker! Butter-Free Sweet Potato Cake it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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.

1. And here is a Japanese style one: Adzuki & Sesame Seed Japanese Style Cake in the Rice Cooker.

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