Rice cooker cake
Overview
It’s the National Day holiday and I’m afraid there will be too many cars when I go out. Being at home is too boring, so I have to make cakes.
Tags
Ingredients
Steps
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Take four eggs, wash the eggshells, separate the egg whites and egg yolks, and put them into two containers respectively. The container for egg whites should be larger.
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Add four teaspoons of sugar to the egg whites
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Squeeze a few drops of lemon juice into the egg whites with sugar to help the cake rise. If you don’t have lemon, you can drop a few drops of white vinegar
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I didn't buy an egg beater, so I had to use a pair of clean chopsticks and tie the thin end of the chopsticks tightly with a clean rubber band. It’s also good for beating egg whites. But the beating made my hands very sore
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Beat the egg whites until stiff foam takes me about 30 minutes.
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To the beaten egg whites, but now foamy, add four tablespoons of flour and the four egg yolks.
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Stir evenly. It is best to use the method of beating egg whites in one direction. Pick up and beat. Do not stir in the bowl
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You can put the evenly mixed batter into the rice cooker. However, the rice cooker needs to be preheated. First turn on the power of the rice cooker and turn it to the cooking position. When the inner pot is hot, it will automatically jump to the keep warm state. Apply oil to the bottom and inner wall of the inner pot once. Press the cooking button again. When it jumps up again, pour the batter into the inner pot.
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Sprinkle something on the batter, such as black sesame seeds, or chopped walnuts or red dates. It both adds flavor and looks better.
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Cover the pot and place a damp cloth over the vent. Press the cooking button, and about 20 minutes after jumping to the keep warm button, press the cooking button again. Repeat this three times. It takes about 50-60 minutes. Insert a toothpick into the cake and pull out the sticky stuff at the back, which proves it's done.
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The cake is out of the oven, it’s delicious.
