Iron cauldron rice cooker version of raisin yogurt cake

Overview

This is the first time I use a rice cooker to make a cake. I personally feel that it is very different from cakes baked in an oven, and each has its own advantages. The cake made in the oven has a slightly drier texture than the cake made in the rice cooker. The cake made with the iron cauldron rice cooker retains more moisture in the food, making this cake feel like eating a marshmallow when you bite it. It is very, very soft and super delicious! And it saves a piece of oil paper~~hehe~~

Tags

• pastries
• baking
• children
• breakfast
• cake flour
• egg
• raisins
• salad oil
• white sugar
• white vinegar
• yogurt

Ingredients

Steps

1. 1 Separate the egg whites and yolks into two containers.

   

2. 2 Add yogurt to the egg yolks and stir with a hand whisk until evenly mixed.

   

3. 3 Add corn oil and mix again.

   

4. 4 Sift in the low-gluten flour and mix well with a hand whisk in an N shape. Do not stir in circles or over-mix.

   

5. 5 Chop the raisins, because the raisins I used are relatively large, if they are small, there is no need to chop them. Add chopped raisins to the batter, mix well, and set aside.

   

6. 6 Add a few drops of white vinegar or lemon juice to the egg whites, add sugar in three batches, and beat with an electric whisk until stiff peaks form.

   

7. 7 Add 1/3 of the meringue to the batter and mix evenly with a rubber spatula.

   

8. 8 Pour the evenly mixed batter back into the remaining 2/3 of the meringue, and mix evenly using the same technique.

   

9. 9 Apply a thin layer of corn oil to the rice cooker container to prevent sticking, pour in the cake batter, and tap lightly to release large air bubbles.

   

10. 10 Close the lid of the rice cooker, select cake mode, and start cooking.

    

11. 11 The finished cakes look very tempting and taste great, fluffy, spongy and soft.