Butter yogurt cake in rice cooker

Recipe:

Ingredient A
84ml natural yogurt (i used 90ml)
110g icing sugar (i reduced to 2 Tbsp & used molasses sugar)
2 eggs (i beat the eggs before mix in)

Ingredient B
125g Self raising flour (i increased to 150g due to the reduction of sugar)
2 tsp lemon zest

Ingredient C
84ml corn oil (i used 90ml melted unsalted butter)

(1) Lay aluminium foil in rice cooker. Preheat rice cooker by pressing once till the button release automatically.
(2) Mix ingredient A together. Add in ingredient B (flour sifted) and mix well.
(3) Add ingredient C and mix well.
(4) Press cooking mode for 5 times (wait for 4-5 minutes if unable to re-press). Once done, off the switch and wait for 5 minutes before putting on cooling rack.

Results: Due to the method which did not separated egg whites and egg yolks, the texture is not as fluffy as chiffon cake. Besides, the much reduction of sugar may caused it to be more dense.

Adapted from mummy tammy foo, (originally by mummy tammy thoh)