60 g of Caster sugar
2 eggs at room temperature
25g of sunflower oil
100g of self-raising flour
1/2 tsp of baking powder Method Beat the eggs and Caster sugar under high speed until fluffy. (I beat it for about 15 minutes)
Pour in the yogurt and mix well. Gently fold in the sifted flour and baking powder with a plastic spatula.
Lastly, add the sunflower oil and mix well with spatula.
Using spatula, transfer the batter into the inner pot of the rice cooker. Give the pot a few good shake to remove the air trapped in the batter. Bake the cake using the “quick cook” function. When it’s done, let it cool. Turn the pot upside down and place the cake bottom-up on a big plate. Makes 8 slices Will SHE make it again? YES