Rice cooker version cake

Overview

I used 93 non-GMO corn oil to make this cake. It doesn’t taste so greasy. I also reduced the amount of sugar accordingly. I use this cake for breakfast and pair it with a glass of milk. Friends who are afraid of getting fat can also eat it without any burden. If there is no oven at home, if you have a rice cooker, you can follow the same instructions to make cakes.

Tags

• baking
• children
• cake
• afternoon tea
• baking powder
• corn oil
• egg
• fresh milk
• jiusan non-gmo corn oil
• low gluten flour
• white sugar
• lemon juice

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Separate the egg whites and egg yolks, add milk and sugar to the egg yolks and stir evenly.

   

3. 3 Add Jiusan corn oil to the egg yolks and stir evenly.

   

4. 4 Sift the flour and add to the egg yolks.

   

5. 5 Stir evenly as shown.

   

6. 6 Place the egg whites in a clean, water-free and oil-free basin.

   

7. 7 Add lemon juice and beat egg whites until large peaks form.

   

8. 8 Add sugar in three batches and beat until dry.

   

9. 9 Add one-third of the meringue into the egg yolk batter, and use the stirring method to fold from the bottom to the surface, and mix evenly.

   

10. 10 Add another third of the meringue and mix evenly in the same way.

    

11. 11 Mix everything and pour it into the remaining meringue.

    

12. 12 Continue to stir until the egg whites and yolks are evenly mixed.

    

13. 13 Apply an appropriate amount of Jiusan corn oil to the bottom of the rice cooker.

    

14. 14 Pour the batter into the pan, smooth it out and shake twice to remove any big bubbles.

    

15. 15 Close the lid, set the cake setting, set the time, and you can wait with peace of mind.

    

16. 16 The cake is out of the pan.