Rice Cooker Cake

Rice Cooker Cake

1. Separate egg yolks and egg whites into clean basins without oil and water

2. Add sugar, milk, and oil to the egg yolk and mix well

3. Sift the low powder into the egg yolk twice and mix well

4. Sift the flour and milk powder into the egg yolk for the second time

5. well mixed

6. Separate the egg yolk and egg white into a clean basin without oil and water

7. Add sugar to the egg whites in 3 times and beat with a whisk

8. Add all the sugar to the egg whites and beat, then add lemon juice and continue to beat

9. Whip until you lift the whisk, it will show upright screaming, and the egg white will not drip

10. Take 1/3 of the egg whites into the egg yolk paste and mix well

11. Mixed liquid

12. Then pour the mixed egg liquid into 2/3 of the egg whites, continue to mix evenly, use the method of stirring, can not stir, do not understand the method of stirring, that is, use the method of stir-frying.

13. Mix well and fluffy egg liquid

14. Pour the egg mixture into the preheated rice cooker, pick it up and shake it twice, press the quick-cook function button, 35 minutes

15. Open immediately after baking

16. Undercut

17. Until the cake comes off

18. Cake bottom

19. I don’t want to cut out the old-fashioned triangle

20. It tastes really good

Tips:

Be patient and careful