I agree it sounds weird... Baking cake in a fryer. A low-fat fryer. Once this was a hot item but they are rarely sold with us these days. Mine is old and I never really managed to cook in it like the manual states it's possible and some people say they do/did.
I gave frying a try. French fries for example. You had to spray oil on the potatoes but it does not taste. I threw the glass spray bottle which came along with the fryer away because it did not work. I doubt the low fat fryer ever turned out to be practical. As I understood from a friend it was the Weight Watchers who introduced it once. At that time it looks different. Mine is a glass bowl with a lot on it and some extra tools. It's electric and the food is fried with the help of a halogen lamp and a ventilator.
One of my children made a small cake to test it out. Ingredients: 150 grams of sugar, 175 grams of flour, baking powder, 125 ml oil, 2 eggs. The cake smelled and tasted like egg. The crust was too thick and the bottom of the cake was white. The temperature used was 160 °C. That was way too much. The manual said 10°C less than usual. We usually bake at 180°C (40 minutes).
It would be helpful if we could use this fryer instead because the oven I use is not okay. I smell gas and am sure it leaks. It irritates my eyes plus the oven has no thermostat. This means I need to check it every 10 minutes with a flashlight and a separate oven thermometer.
Ingredients:
250 grams of sugar
125 ml sunflower oil (or 250 grams of real butter)
2 eggs
250 grams of flour
baking powder
2 bananas cut in slices
The fryer should be preheated for 3 minutes at 220°C.
The main problem with this type of fryers is there is no underneath. There's only one finger space underneath the cake. The warm air needs to circulate for a good result.
After 20-30 minutes the top of the cake already looked ready. I had doubts about the rest. I lowered the temp from 150 to 140°C but if you ask me that's still too high.
The cake tasted good but the crust was too thick at the top. Next time I try 120°C and hope the result will be more satisfying.
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The cake doesn't look bad. That fryer seems useful. You must have your indicators to read and be one hundred percent successful.