Soft, delicious and golden--rice cooker sponge milk raisin cake

Overview

I've wanted to make a rice cooker cake for a long time. The first time I made it, because the recipe I was referring to didn't separate the egg yolk and protein, it didn't look like a cake, but like a steamed cake. When I made it for the second time, I referred to the recipe for separating egg yolks from protein. I sweetly asked my boss to beat the egg whites until they were creamy. The cake was quite good!

Tags

• pastries
• egg
• raisins
• salad oil
• self-raising wheat flour
• sugar
• white vinegar
• milk
• salt

Ingredients

Steps

1. 1 Prepare ingredients

   

2. 2 Separate the egg yolk and protein and pack them in a vessel that is not stained with water or oil.

   

3. 3 Add appropriate amount of oil and sugar to the egg yolk

   

4. 4 Pour the milk into the egg yolks

   

5. 5 Add self-raising wheat flour and stir

   

6. 6 Whipped egg whites

   

7. 7 Whip until creamy, this step is the most critical and laborious! Add a few drops of white vinegar and a small spoon of salt

   

8. 8 Then add the egg whites into the egg yolks three times, and stir well

   

9. 9 Put the prepared batter into the rice cooker, press the cook button, jump to the keep warm button, cover the air outlet with a wet towel for 20 minutes, then press cook again until keep warm, and simmer for another 20 minutes

   

10. 10 Open it and use a toothpick to prick the flour to see if it is cooked

    

11. 11 Pour out from the rice cooker

    

12. 12 Cut and serve on a plate

    

13. 13 Golden in color, soft and delicious, have a piece in the morning, it’s so beautiful!