rice-cooker-pumpkin-sponge-cake
Using a rice cooker results in a cake that’s spongier than if you were to use a conventional oven. I’m not 100% sure why this is. I think it’s something to do with the slower cooking process, and lower heat? If you have an idea why, please let me know!
Ingredients
0.25 cup non dairy milk
1 tbsp white vinegar
0.5 cup vegetable oil
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