Rice Cooker Chiffon Cake

Name: Rice Cooker Chiffon Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 120g Low-gluten flour; 50g milk; 15g corn starch; 50g Sugar; 1 pinch salt; 40g Corn oil

by Redmi Lok

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I remember that I used a rice cooker to make cakes twice before entering the baking pit, but I didn't succeed. At that time, I felt that making cakes was something to look up to.
Although I use the oven to make cakes, the rice cooker cake is a knot in my heart, and it must be untied. "

Ingredients

4 Egg
120g Low-gluten Flour
50g Milk
15g Corn Starch
50g Sugar
1 pinch Salt
40g Corn Oil

Rice Cooker Chiffon Cake

1. Put the egg whites into an oil-free and water-free bowl, and put the egg yolks into a mixture of milk, corn oil, salt, and 20 grams of sugar.

2. Add white sugar to the egg white three times and beat the egg white until the whisk has large sharp corners and is in a neutral foaming state.

3. Beat the egg yolks evenly with an electric whisk.

4. Sift in the mixed powder of low-gluten flour and cornstarch, cut with a mixing knife and mix well.

5. Dig one-third of the egg whites into the egg yolk paste, cut and mix well.

6. Pour the egg yolk paste back into the egg white bubble.

7. Cut and mix well.

8. Put a layer of corn oil on the inner pot of the pan to prevent the cake from sticking to the inner wall. Pour the egg liquid into the inner pot and shake the inner pot a few times to shake out the bubbles.