Blueberry cream rice cooker cake—Jiuyang Zhishi

Overview

Give me a rice cooker and I can make a delicious cake

Use an egg separator to separate egg yolks and whites.
Use an egg separator to separate egg yolks and whites.
Pour the egg whites into an oil-free and water-free container, add a few drops of lemon juice and beat until coarse foam; then add white sugar (50g) in three batches and beat until hard peaks form.
Add white sugar (30g), salad oil and milk to the egg yolks and mix well. Then pour the sifted flour into the egg yolk paste and mix evenly.
Pour 1/3 of the whipped meringue into the egg yolk paste basin and mix well. Use a plastic spatula to cut and mix in an irregular manner to prevent defoaming.
Finally, pour the remaining batter into the meringue container with 2/3 remaining, and use a plastic spatula to cut and mix.
Brush a layer of oil on the bottom of the iron kettle's inner pot, pour in the batter, tap the inner pot a few times to remove air bubbles, and select the "cake" function.
After taking it out, turn it upside down to cool, and then unmold it (the cake must be turned upside down, otherwise it will collapse).
Add the light cream to the powdered sugar in batches and beat until evenly spread on the cake.
Decorate with blueberries and mint leaves, cut into pieces and enjoy.