Chiffon cake (rice cooker version)

Overview

It has been raining in Shantou recently, so I have been staying at my grandma's house. The house where my parents and I live is being painted and it stinks. I made steamed cakes the day before yesterday, and the whole eggs were not beaten well, so they were hard. Okay, no more nonsense, look below!

Tags

• dessert
• home cooking
• cake mix
• corn oil
• egg
• honey
• white sugar
• water

Ingredients

Steps

1. 1 Put one-third of the sugar into the egg whites

   

2. 2 Put one-third of the sugar into the egg whites

   

3. 3 First mix the sugar with a whisk

   

4. 4 Beat egg whites at high speed

   

5. 5 After whipping the fish-eye bubbles, add the remaining half of the sugar and continue whipping

   

6. 6 When the egg whites are whipped until they are milky white, add the remaining sugar and whisk

   

7. 7 The beaten egg whites are stiff and foamy

   

8. 8 Sift the cake flour into the egg yolks

   

9. 9 Then add honey

   

10. 10 Then add corn oil

    

11. 11 Put in water

    

12. 12 Mix well with a hand mixer

    

13. 13 The egg yolk liquid is fine until there are no flour particles

    

14. 14 Add one-third of the egg yolk liquid into the egg yolk liquid, and mix well using the X-shape stirring method, just like stir-frying

    

15. 15 Add the remaining egg whites and mix well. If it can fall out like a ribbon of macaron paste

    

16. 16 Pour the mixed egg batter into the inner pot of the rice cooker, place a damp cloth underneath, tap it a few times to remove the air inside

    

17. 17 Turn on the standard function or cake function of the rice cooker and let it make a "didi" sound. No need to invert it. Just shake it a few times and invert it on a plate or cake turntable