Rice cooker steamed cake

Rice cooker steamed cake

Overview

I don’t have an oven, but I really want to eat cake. I’ve always wanted to try it, but I just haven’t tried it hard enough. After preparing the materials, I decided to make it a good one. The egg beater is very important, beating by hand is too tiring. The first time I did it, I felt it was quite successful. It's soft, much more delicious than the ones outside, and not too sweet or greasy. What a sense of accomplishment O(∩_∩)O Ha!

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Ingredients

Steps

  1. Separate the yolks and egg whites of the eggs, put them in two oil-free and water-free basins, add 5 tablespoons of white sugar to the egg yolks, stir the sugar evenly, add bagged pure milk to the eggs, stir the milk evenly, sift 100 grams of flour and add it to the egg yolks

    Rice cooker steamed cake step 1

  2. Stir evenly into a lump-free batter, set aside for later use, beat the egg whites, beat for a few times, then add half a spoonful of sugar, a little salt and continue beating

    Rice cooker steamed cake step 2

  3. After beating for a while, add half a spoonful of sugar and a few drops of lemon juice or white vinegar (to remove the egg smell) and continue to beat the egg whites, then add another half a spoonful of sugar (I added a total of three times, half a spoon each time, which is a total of one and a half spoons of sugar in the egg whites

    Rice cooker steamed cake step 3

  4. Continue to beat until it reaches this creamy state. It only takes a few minutes for the machine to beat (it takes at least more than an hour to beat by hand to achieve a creamy state). It is best to beat until the bottom of the basin does not fall out

    Rice cooker steamed cake step 4

  5. First put half of the beaten egg white into the egg yolk batter

    Rice cooker steamed cake step 5

  6. Mix well with the egg yolk batter (turn it up and down, not in circles, otherwise the bubbles in the egg white will burst and the cake will not rise)

    Rice cooker steamed cake step 6

  7. Then pour in the remaining half of the egg whites and mix well in the same way

    Rice cooker steamed cake step 7

  8. Apply a layer of oil to the inner wall of the rice cooker. I used butter, which is relatively dry and easy to apply (it is best if the inner wall is covered with a layer of oil and there is still a little extra oil on the bottom. Too little oil will cause it to burn easily). Put it in the pot and press the cooking button to heat the pot.

    Rice cooker steamed cake step 8

  9. After the cooking button jumps to keep warm, take the inner pot out of the pot (use a towel to separate it, it is very hot) and pour in the previous cake batter, then hold the pot and shake it on the ground a few times to let the bubbles in the cake pop out

    Rice cooker steamed cake step 9

  10. Put it back into the rice cooker, cover the lid, and press the cooking button again. It will jump in less than two minutes. After jumping, cover the air outlet with a wet towel and wait for 20 minutes. After 20 minutes, press the cooking button again, and it will jump again in less than two minutes. Then cover the air outlet with a wet towel and wait for 20 minutes before the pot is cooked (the steaming process is to press the cooking button twice in total and then simmer for 20 minutes each)

    Rice cooker steamed cake step 10

  11. Just take out the inner pot of the rice cooker and place the cake upside down in the pot

    Rice cooker steamed cake step 11

  12. It went down as soon as I pressed it with my hand, it was very soft

    Rice cooker steamed cake step 12

  13. Finished product, look at the picture, sponge cake

    Rice cooker steamed cake step 13