Rice Cooker Version Chiffon Cake
1.
Spread a piece of cut greased paper on the inner pot of the rice cooker for easy demoulding. If greased paper is not spread, you can smear a thin layer of corn oil on the bottom.
2.
Fill the bowl with water and oil, stir with egg extract for about 1 minute, and stir until there is no separation of water and oil, and the emulsified state is good.
3.
Sift the flour in.
4.
Z-shape and mix until there is no dry powder. Pour in 2 egg yolks.
5.
Continue to mix until smooth egg yolk paste.
6.
Beat the egg whites with an electric whisk until they are thickly foamed (the egg whites must be placed in a water-free and oil-free basin), add 1/2 sugar, and beat until it is textured, then pour in the remaining sugar, and continue to beat until lift The egg beating head is in a dry foaming state with upright small sharp corners.
7.
Use a spatula to put 1/3 of the beaten meringue into the egg yolk paste, stir up from the bottom and cut and mix evenly, do not stir in circles.
8.
Pour the mixed cake batter into the remaining meringue and use the same technique to turn into a delicate cake batter.
9.
If you like to add raisins, you can soak the raisins in water for a while, drain the water before use, pour a part of the raisins into the cake batter and mix twice.
10.
Pour the cake batter into the inner pot of the rice cooker, shake it twice on the table top to create bubbles, and then place the remaining raisins on top for decoration.
11.
Close the lid, select the cake function button, the default is 40 minutes.
12.
When the time is up, continue to simmer for 5 minutes before opening the lid.
