22
23
BUTTERY VANILLA CAKE WITH BERRIES
AND CREAM
Serves:
2 to 3
Prep Time:
10 minutes
Cook Time:
40 minutes
*CUP capacity is equal to 8oz (240ml)
2/3 cups unbleached cake flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/3 cup sugar
3 tbs. unsalted butter, melted
1/2 tsp. pure vanilla extract
Pinch of salt
1/2 large egg, beaten to blend (about 2 tbs.)
1/3 cup sour cream
Nonstick cooking spray
Accompaniments:
whipped cream, fresh strawberries, fresh raspberries
INGREDIENTS
1.
In small bowl, whisk flour, baking powder, and baking soda. In medium
bowl, stir sugar, butter, vanilla, and salt to blend. Mix in egg and sour cream.
Add flour mixture and mix just until blended.
2.
Spray Removable Pot of Curtis Stone Mini Multi Cooker with nonstick
spray, then add batter and smooth top. Select Bake function and bake for
40 minutes, or until toothpick inserted into center of cake comes out with
some crumbs attached.
3.
Cool cake in Pot on wire rack for 5 minutes. Invert cake onto plate and turn
right side up. Cool completely. Top with whipped cream then berries and
serve.
Box Mix Alternative:
If using boxed cake mix, pour about 1 1/4 cups batter
into Pot, and bake using Bake function for 35 to 40 minutes, or until
toothpick inserted into center of cake comes out with some moist crumbs
attached.
METHOD
PERFECT RICE
Makes:
about 2 1/2 cups
Prep Time:
5 minutes
Cook Time:
30 minutes, plus 5 minutes standing time
*CUP capacity is equal to 8oz (240ml)
1 cup long-grain white rice
1 1/4 cups water
1 tbs. vegetable oil
2 tsp. kosher salt
INGREDIENTS
1.
In Removable Pot of Curtis Stone Mini Multi Cooker, stir to combine rice,
water, oil, and salt. Select Multi Cook function and cook for 30 minutes,
or until water has been absorbed and rice is tender. Don’t stir rice during
cooking, as this can release starches that will lead to sticking.
2.
Fluff rice with a fork and let stand at Keep Warm function, for 5 minutes
before serving.
METHOD
