Rice Cooker Chiffon Cake

When it comes to cooking and baking, I am all about short cuts. I wish I had all day to cook delicious meals and bake sweets, but the reality is, I have too many other things to do during the day and cooking is not my priority.
I made this chiffon cake the other day when some friends came over for dinner. I found the recipe on cookpad (Japanese cooking website) and the process was super easy and the result was delicious! What’s unique is that you use a rice cooker, instead of oven to bake this. I added some cinnamon to mine so as to add some “fall” flavor.

Ingredients (please note this is Japanese measurements):
– Pancake mix 100g
– Sugar 3 table spoons
– Milk 100g
– Vegetable oil 2 table spoons
– 2 eggs
– Green tea, cocoa or cinnamon (anything of your choice to add some flavor)

Instruction:
1. Separate egg yoke and egg white. Beat the egg white until firm.
2. Mix the pancake mix and sugar in a mixing bowl.
3. Add egg yoke, vegetable oil and milk to the bowl containing #2.
4. Add the whipped egg whites to the bowl containing #2 & #3.
5. Use some oil to grease the inside of the rice cooker pot, and pour in the batter. Hit the “Cook” button of the cooker.