Sponge Cake ※JBX-A only

How to make

1. Bring the eggs to room temperature.
   Sift the cake flour. Melt the unsalted butter.
2. Place the eggs and sugar in a bowl and lightly mix them.
3. Warm the bowl in hot water at 104°F（ 40°C） and mix the ingredients.
   Mix the ingredients until the sugar completely dissolves.
   Remove the bowl from the hot water.
4. Beat at a high speed using a hand mixer.
   Beat until it becomes whitish and thick.
   Whip for 1 minute at a low speed to make it fluffy.
5. Add the cake flour and mix well until the flour dissolves using a rubber spatula.
6. Add the unsalted butter and mix them.
7. Pour into the inner pot that is lightly coated with unsalted butter.
   Remove any air from the batter by lifting the pan about an inch from the counter
   and dropping a couple times.
   Place a cloth on the counter before doing so to prevent the pot from deforming or damaging.
8. Place the inner pot inside the rice cooker,
   select the “Cake” menu, set the heating time to 40 minutes
   （35 minutes for the 5.5-cup Cooker）, and press the [Start] key.
9. When cooking is complete, remove the cake from the inner pot and let it cool.
10. Add granulated sugar to the heavy cream and whisk the mixture.
11. Once is cooled, slice and place the pieces onto a serving plate.
    Decorate the cake with 10, strawberries, and blueberries.