Super Delicious-rice Cooker Version of Sponge Cake
by Guo Ma Food Court
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Ingredients: 100g low powder, 4 eggs, 15ml olive oil, 1ml white vinegar, 1g baking powder, 24g white sugar (12g for egg yolk, 12g for egg white), 30g milk, red dates, raisins, walnuts .
2. 1. Separate the egg yolk from the egg white first, and the egg white must be placed in a large container without water and oil (to facilitate the later beating of the egg white).
3. 2. Put the egg yolk in a bowl, add 12 grams of white sugar and mix well, then add olive oil and mix well.
4. Add baking powder and low powder in multiple times.
5. Stir evenly into egg yolk paste.
6. Add white vinegar and white sugar to the egg white (add 12 grams of white sugar in 3 times).
7. Beat with a whisk until hard foaming (I used a manual whisk for 40 minutes, a good way to exercise your arms).
8. Pour 1/3 of the beaten egg whites into the egg yolk paste, and use a spatula to gently stir and mix evenly (turning, not stirring, the action should be light, so as not to defoam the beaten egg white).
9. Pour the evenly mixed egg yolk paste into the remaining 2/3 of the egg whites.
10. Continue to stir evenly.
11. Preheat the rice cooker and sprinkle the nuts evenly on the bottom of the inner pot of the rice cooker.
12. Pour in the mixed batter and shake it lightly to make the surface smooth.
13. Sprinkle nuts on top.
14. Put it in the rice cooker, start the cake function button, and you're done after the program ends.
15. The child said: It's so delicious.
Tips:The container and whisk for egg whites must be oil-free and water-free,
