Rice Cooker Cake

Rice Cooker Cake

1. Weigh all the materials for later use.

2. The yolk and egg white are separated, and the container must be free of oil and water.

3. Add egg yolk to milk and salad oil.

4. Stir the egg yolk and milk salad oil until emulsified.

5. Sift in low-gluten flour.

6. Mix the flour in a straight or zigzag shape with egg socks. Do not stir in a circular motion. Turn the mixed batter for later use.

7. Add a few drops of white vinegar to the egg whites and beat until frothy. Add one-third of the sugar.

8. Beat until thick and add one third of sugar.

9. Add the remaining one-third of the sugar until there is a pattern (sometimes I add it all at once when I am lazy).

10. The egg whites are beaten until hard foaming, and the whisk is lifted with a hook.

11. The egg whites are the key to the cake, and the bowls of egg whites that have been beaten upside down will not fall and it is not far from success.

12. Take one third of the meringue into the egg yolk paste and stir evenly. Do not stir in circular motions to avoid defoaming. Just turn it from bottom to top like a stir-fry.

13. Add another third of the meringue and stir evenly (still remember not to make a circle).

14. Pour the egg batter into the remaining meringue and stir evenly.

15. The mixed egg yolk paste is very delicate.

16. Spread a little oil on the rice cooker gall, pour in the mixed cake batter, shake it a few times, and shake out bubbles.

17. The rice cooker is baked until cooked according to the cake function.

18. This is just the right cake, very good.

19. After opening the lid, turn the cake upside down and let cool.

20. Finished product.

21. Very fluffy cake.

Tips:

1. The container must be clean, oil-free and water-free, and there must be no egg yolk in the egg white.
2. The degree of egg white is the key to the finished cake.
3. When sifting the egg yolk into the low-gluten flour, don't stir it in circles.
4. Add the egg yolk paste to the meringue and do not stir it in a circular motion (remember to use an egg beater to beat directly when making a cake for the first time).