Fluffy Matcha and Orange Blossom Cake

In a bowl, using a whisk, mix the egg yolks with the sugar for a few minutes until you obtain a smooth, creamy mixture with a lighter color. Then, incorporate the coconut milk, miso, and matcha until well combined. Sift the pastry flour together with the baking powder and add it to the mixture. Beat well until a homogeneous batter is formed.

In another, completely clean bowl, beat the egg whites until stiff peaks form. Add the lemon juice or vinegar and beat for another minute until the mixture becomes whiter. Add the 8 drops of orange blossom essence. Gradually add the confectioners’ sugar, a few teaspoons at a time, and continue beating until firm peaks form when you lift the whisk.

Gently fold one-quarter of the meringue into the yolk batter using a flexible spatula and folding motions. Repeat with another quarter of the meringue. Finally, add the yolk batter to the bowl with the remaining meringue and fold gently with a flexible spatula until the mixture is homogeneous, thick, and creamy, with no white streaks. If any stubborn meringue lumps remain, gently whisk the mixture without overmixing.

Grease the inner pot of your rice cooker with a little butter or neutral oil. Pour the batter into the pot and tap it three times against a flat surface to remove air bubbles. If any bubbles remain, use a toothpick to break them.

Program the “Cake” function on your rice cooker to bake the cake. We recommend repeating the cycle in “quick cook” mode for the best result. Note: Once the second cycle is complete, remove the pot from the rice cooker and let it cool uncovered on the countertop; otherwise, the cake may sink due to moisture.

Serve with a little orange blossom meringue and a dusting of matcha on top.