Rice Cooker Cake

Rice Cooker Cake

1. Put 20g of egg yolk, milk, cooking oil, salt and sugar in the basin

2. Put the egg whites in an oil and water-free basin

3. Beat the egg whites with an electric whisk for a few seconds, squeeze a few drops of lemon juice

4. While the meringue is being whipped, add 50g of sugar in three times until it is hard.

5. Stir evenly the egg yolk and other ingredients in the egg yolk bowl with an electric whisk

6. Put in the sifted low-gluten flour and mix well

7. Add one-third of the meringue to the egg yolk paste, and cut and stir

8. After mixing well, pour it into the meringue bowl and continue to cut and stir evenly

9. Pour the cake batter into the inner pot and close the outer lid

10. Press the "function selection" button and select "cake"

11. Set the cooking time to 60 minutes, then press the "on" button

12. After the buzzer sounds, it means the cake has been cooked, press the "off/cancel" button

13. Open the cover

14. Put the cake upside down on the drying rack and sprinkle it to heat

15. After cooling, you can cut into pieces and enjoy~~

Tips:

1. The grass eggs I use are relatively small, if you use foreign eggs, only 3
2. Lemon juice can be replaced with white vinegar