Walnut Sponge Cake

Walnut Sponge Cake

1. Ingredients: 120 grams of low-gluten flour, 4 eggs, 50 grams of walnut kernels, 120 grams of soft white sugar, 55 grams of butter

2. Melt the butter and set aside.

3. Put the walnuts in a fresh-keeping bag, break them up with a rolling pin, and set aside.

4. Beat the eggs into the basin and add soft sugar.

5. Use an electric whisk to beat until a toothpick is stuck in it.

6. Afterwards, sift in low-gluten flour and mix in the crushed walnuts.

7. Mix well with a spatula.

8. Next, add the melted butter.

9. Stir well.

10. Then, grease the inner pot of the rice cooker with greased paper.

11. Pour in the mixed walnut batter.

12. Enter the rice cooker, cover the lid, plug in the power source, and press the cake function to work.

13. Finally, when the work is finished, jump to the time of holding.

14. Open the lid and take it out.

15. Put it upside down on the shelf to cool.

16. Cut it on the chopping board and serve.