Ingredients (for NS-VGC05):

• 1/2 cup all purpose flour (sifted)
• 2 large eggs (separate white from yolk)
• 1/4 cup sugar
• 4 Tbsp. ground black sesame seeds
• 2 Tbsp. soy milk
• 1 tsp. sesame oil
• Vanilla extract to taste
• Butter (to coat the inner cooking pan)

Ingredients (for NS-TGC10/NS-TSC10):

• 1 cup all purpose flour (sifted)
• 4 large eggs (separate white from yolk)
• 1/2 cup sugar
• 1/3 cup ground black sesame seeds
• 4 Tbsp. soy milk
• 1/2 Tbsp. sesame oil
• Vanilla extract to taste
• Butter (to coat the inner cooking pan)

Ingredients (for NS-TGC18/NS-TSC18):

• 1-1/3 cups all purpose flour (sifted)
• 6 large eggs (separate white from yolk)
• 3/4 cup sugar
• 2/3 cup ground black sesame seeds
• 1/3 cup soy milk
• 1 Tbsp. sesame oil
• Vanilla extract to taste
• Butter (to coat the inner cooking pan)

*Ground black sesame seeds may be sold in Asian grocery stores.

*May substitute black sesame seeds with white sesame seeds.

Grease the inside of the inner cooking pan lightly and evenly with butter.

Beat egg whites in a bowl, gradually adding sugar, until stiff but not separating. Add egg yolks and vanilla extract and beat until thick.

Mix in flour, ground black sesame seeds and soy milk with a rubber spatula. Quickly mix in sesame oil without over-mixing.

Pour the batter from 3 into the greased inner cooking pan and lightly tap the bottom of the pan to release excess air. Place the pan in the rice cooker and select the CAKE course. The bake time is 45 minutes for NS-VGC05 and NS-TGC10, and 65 minutes for NS-TGC18.

When baking completes, remove cake from pan and allow to cool.