Rice Cooker Cake

Rice Cooker Cake

1. Separate the egg whites and yolks, beat the egg yolks, add 1/3 of the sugar, then add the flour and beat well, add a little walnut oil and beat well

2. Add milk in portions and beat well

3. The egg whites are evenly beaten and foamy, this is how it looks at the beginning

4. Continue to beat the egg whites, add sugar in three times and beat them into a creamy shape. This is a long time. It is said that adding white vinegar is good for beating. It must be creamed

5. Stir the beaten egg white and egg yolk paste. Forgot to take a picture. Don't make a circular motion. Stir in a straight line. After mixing, put it in the rice cooker. The bottom of the rice cooker should be coated with oil. I applied too little, so the finished product is a bit browned, but fortunately the taste is not burnt. After putting it in, shake off some air bubbles, cover the pot and press the cooking button. After jumping off, simmer for 20 minutes and then press the cooking button. After jumping off, simmer for 20 minutes.

Tips:

The oil at the bottom of the rice cooker should be a little bit more, otherwise it will stick to me like I can’t pour out