Rice Cooker Chiffon

Rice Cooker Chiffon


  • 70g cake flour
  • 70g sugar
  • 6 small eggs
  • 60 ml water
  • 40 ml Virgin Coconut Oil
  • 7 drops vanilla essense


  1. After mixing the batter, pour it into the rice cooker bowl.
  2. Tap the bowl on the table a few times to stabilize the batter.
  3. Rest the bowl into the rice cooker.
  4. Press “CAKE” function.
  5. Remove the bowl immediately after the beep.
  6. Invert bowl and remove cake.
  7. Allow it to cool on the wire rack.
  8. Slice, serve, eat!

Extra notes

For traditional cookers, you may want to press the COOK button a few times when it stops to desired doneness.

shirleen - chiffon cake

Inspired: https://en.cookpad.com/recipe/862421

My version:
I used 6 small eggs, virgin coconut oil and vanilla essence.