Rice Cooker Chiffon Cake

by Sea waves

4.7 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

It was the first time I used a rice cooker to make cakes! The recipe is a recipe for chiffon cake in an oven. After the batter is poured into the rice cooker, select the cake function button and customize it for 50 minutes according to the system time. It's really beautiful when it comes out, it doesn't stick to the bottom, it doesn't stick to the edges, it's just right, it's not dry, it's soft and sweet! Very awesome! I sprinkled a bit of shredded carrots on top, there may be moisture, and bubbles are formed on the surface, which does not affect the taste. "

Ingredients

Rice Cooker Chiffon Cake

1. Prepare all kinds of ingredients

2. Egg isolated, egg white

3. yolk

4. Add 30g sugar and stir evenly, add yogurt, 40g salad oil, and stir into egg yolk paste;

5. Sift in the flour

6. Gently draw Z to mix the egg yolk paste evenly;

7. Whisk the egg whites, add 20g sugar in three times;

8. Add one-third of the egg whites to the egg yolk paste, cut up and down and mix evenly;

9. Add the remaining egg whites in 2 more times, cut and mix evenly in the same way;

10. Pour into the rice cooker and shake out big bubbles;

11. Sprinkle with chopped carrots;

12. Select the cake function and turn on the power;

13. Out of the pot, it's beautiful, without a hard shell, OK! It's ready for dinner.

Tips:
1. Add the egg whites to the egg yolk paste in batches, be sure to cut up and down and mix.
2. Choosing fresh eggs is easier to beat.

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