Rice Cooker Cake

Name: Rice Cooker Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 4 yolk; 45ml Corn oil; 30ml milk; 4 protein; 60g+2 tbsp Sugar; 3 to 4 drops (or lemon juice) White vinegar

by elmonte

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I honestly said that to make good quality cakes, the oven is the first choice. Unless the rice cooker has a cake function, it will still be slightly worse than the oven. However, children who don’t have an oven can still try it. As long as the egg whites are in place, I think there is nothing unsuccessful.
I used 1 tbsp = 15ml, 1 tsp = 5ml, a standard baking measuring spoon. "

Ingredients

80g Low-gluten Flour
4 Yolk
45ml Corn Oil
30ml Milk
4 Protein
60g+2 tbsp Sugar
3 to 4 drops (or lemon juice) White Vinegar

Rice Cooker Cake

1. Add oil to the egg yolks, mix milk and 2 tablespoons of sugar until the sugar melts, sieve in the low powder and mix well, without particles.

2. Add a few drops of vinegar to the egg whites, and add 60 grams of white sugar to the egg whites in three times. The egg white container and egg beater must be water-free and oil-free.

3. First take 1/3 of the egg white and put it in the egg yolk paste, stir well.

4. Pour into the remaining 2/3 egg whites and quickly stir evenly.

5. Pour it into the rice cooker, smooth it, take out the inner pot and shake it a few times to produce large bubbles.

6. Press the quick cook button to start roasting. If there is a cake function, just press the cake button (please ignore the number displayed on my rice cooker, that is the time at that time, not the time it takes to bake the cake).