Rice cooker version of sponge cake

Overview

During the Chinese Valentine's Day, everyone in the circle of friends is showing off their love, affection and gifts. Let me join in the fun and show off the delicious food! This rice cooker version of the cake is easy to make and delicious. If you have a baby at home or you like to eat cakes, you can try it.

Tags

• dessert
• afternoon tea
• baking powder
• egg
• low gluten flour
• peanut oil
• pure milk
• white sugar

Ingredients

Steps

1. 1 Prepare the required materials: 80g low-gluten flour, 35g white sugar, 60g pure milk, 4 eggs, 2g baking powder

   

2. 2 First separate the egg whites and egg whites, and beat the egg whites into a container without water or oil.

   

3. 3 Pour half the sugar into the egg whites and beat until wet peaks form, then pour the rest in and continue beating.

   

4. 4 Beat the egg whites until they can be pulled into a pointed cone.

   

5. 5 Next, sift the flour and baking powder together. The cake made after sifting the flour will have a much more delicate texture.

   

6. 6 Pour the egg yolks and milk into the flour (I forgot to pour the milk so I took a photo)

   

7. 7 Stir into a lump-free egg paste and then pour the egg paste into a protein beating container and mix evenly.

   

8. 8 Finally, preheat the rice cooker, apply a layer of oil after the water dries (don't pour too much, otherwise it will burn the bottom), pour the egg batter when the oil is hot, shake it to knock out the bubbles, press the cooking and throwing function, and leave the rest to the rice cooker!

   

9. 9 The soft cotton cake is out of the oven! Look~ there’s too much oil, so the bottom is a little burnt, but it doesn’t affect the taste!

   

10. 10 The picture on the cover was taken before. The oil was put in just right so it looks much better, so I used it as the cover. If you like it, hurry up and move!