Rice cooker cake
Overview
This is my first time making a rice cooker cake. The fluffiness and sweetness are just right. I like it very much. Of course, this is all thanks to the guidance of my roommate, hahaha. . .
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Ingredients
Steps
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Separate egg whites and yolks.
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Add a spoonful of sugar to the egg yolks, an appropriate amount of baking powder and stir evenly.
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Add twelve spoons of milk to the evenly stirred egg yolks, stir evenly, then filter the flour through a filter and add it and stir (until there are no particles in the batter). Pay attention to the amount of four spoons of flour, and when stirring, be sure to stir like a vegetable, without making circles.
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Add two drops of vinegar (if there is no white vinegar, just add ordinary balsamic vinegar) and a spoonful of white sugar to the egg whites that have been separated in advance. Start beating the egg whites with a whisk. After beating until foamy, add a spoonful of white sugar. Repeat this three times and add white sugar.
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Beat until the egg whites are lifted up with a whisk and the tips do not fall off.
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Add the beaten egg whites to the egg yolk batter, and add it in two or three times. When stirring, be sure to stir like a vegetable, without making circles, so as to ensure the softness of the baked cake.
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The cake batter is now ready. It’s time to start preheating the rice cooker.
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Add some clear oil to the rice cooker and press the cooking button to preheat, then pour in the prepared batter and press the cooking button. The button will jump after about 2 minutes. At this time, use a rag to block the vent hole of the rice cooker. After simmering for 20 minutes, press the cooking button. After the button jumps, simmer for another 20 minutes and the rice cooker is ready.
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The aroma is fragrant, just purple in color, and it tastes great when you try a piece of it.
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Not bad.
