Whole grain jam layer cake (rice cooker version)

Overview

I wanted to try a layer cake, but I ran out of flour at home and only corn flour was left, so I used it, and it was made with a rice cooker. I gave it to my friends who don’t have an oven at home. If you think cakes made with corn flour will be very dry, NONO NO! Then you are totally wrong (｀∀´)งUsing my method, the corn flour whole grain cake made is very soft, not inferior to sponge cake at all ~ You can also make jam-filled cake according to your personal taste, isn't it exciting!

Tags

• baking
• blended oil
• corn flour
• free range eggs
• fruit decoration
• jam
• white vinegar
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare the materials, two water-free and oil-free basins, a spoon and an egg beater (if you don’t have an electric egg beater at home, it would be more convenient if you have one~)

   

2. 2 When separating the yolk and egg white of free-range eggs, be careful and try not to mix the egg yolk with the egg white (which will affect the whipping)

   

3. 3 Add 4 tablespoons of sugar into the egg yolks (according to personal taste, but it must be appropriate)

   

4. 4 Beat the egg yolks (stir in the same direction)

   

5. 5 Add milk and stir in the same direction. (If you don’t have an electronic scale at home and are unsure of the amount of milk, just follow my method and add half a carton of milk~)

   

6. 6 The color is almost like mine (remember, you must stir in the previous direction, this is very important~)

   

7. 7 Add the sifted corn flour in portions and stir slowly in the same direction

   

8. 8 Stir the corn flour evenly without any particles, then stir quickly (in the same direction~)

   

9. 9 Then put the batter aside and start beating the egg whites. First add a little salt to the egg whites

   

10. 10 Add a few drops of white vinegar

    

11. 11 Add appropriate amount of granulated sugar (about 2 tablespoons)

    

12. 12 Start beating quickly (always in the same direction~)

    

13. 13 Whisk until the egg whites form fish eyes, then add a tablespoon of sugar

    

14. 14 Continue to beat quickly until the egg whites become whiter and the bubbles are smaller, then add the last tablespoon of sugar

    

15. 15 Just send it as shown in the picture~

    

16. 16 Inspection and inspection, make small sharp corners~

    

17. 17 First add one-third of the batter into the cream

    

18. 18 Then stir slowly in the same direction~

    

19. 19 until the color is uniform and beige

    

20. 20 Then pour all the remaining batter into it

    

21. 21 Stir slowly in the same direction, be sure to do it slowly~

    

22. 22 It's almost like this

    

23. 23 Check, use a spoon to scrape around the basin, as shown in the picture. If the cake batter does not return to its original shape quickly, it is OK~

    

24. 24 Wipe away the water in the pot and add a small amount of blended oil (not too much, just a thin layer on the bottom, not around)

    

25. 25 After adding oil, don’t put anything else in. Cover the lid, press the “cake” button, and wait for a minute. (Preheating)

    

26. 26 While waiting, stir the cake batter, slowly, not too fast

    

27. 27 The rice cooker will beep after it is preheated, and then slowly pour in the cake batter (do not let it stick to the wall of the pot)

    

28. 28 OK! Close the lid and wait~

    

29. 29 About 40 minutes later, the rice cooker beeped again, and then it will adjust to "keep warm". At this time, you can turn off the power, but don't open the lid in a hurry. Let the cake simmer for 1 to 2 minutes, which is great~

    

30. 30 The time is up, open it and take a look!

    

31. 31 Use a spoon to gently scrape the sides so that you can pour them out later

    

32. 32 Take it out while it's still hot (be careful as it's very hot)

    

33. 33 Let cool for a while, then use a knife dipped in water to slowly cut across the middle

    

34. 34 Place the lower part of the cake on a plate

    

35. 35 After it cools down, you can put on your favorite jam~ (Don’t put too much on the side, a small bottle of jam is just right)

    

36. 36 Carefully cover the top part of the cake (be very careful)

    

37. 37 OK! Cut into pieces and enjoy~

    

38. 38 Soft and sweet~(*˘︶˘*). .:*♡