Rice Cooker Pumpkin Raisin Chiffon Cake

Overview

How to cook Rice Cooker Pumpkin Raisin Chiffon Cake at home

First slice the pumpkin and steam it
Steamed cucumbers are mashed with a spoon
All materials are ready
Separate the egg white and yolk. Note that the container containing the egg whites must be clean and contain no moisture.
Add the salad oil to the egg yolks and stir evenly.
Add sifted flour in portions and mix evenly.
Add pumpkin puree and mix well.
Prepared egg yolk paste.
Add the fine sugar to the egg whites in three batches and beat until dry peaks form.
Add one-third of the meringue to the egg yolk batter and mix evenly.
Pour the just-mixed egg yolk batter into the remaining meringue and mix evenly.
After the rice cooker is slightly heated, brush oil on the bottom of the cooker, pour in the cake batter, shake a few times, and add raisins.
Press the rice cooker button.
After the rice cooker jumps to keep warm for another 20 minutes, take it out and turn it upside down.
Let cool, cut into pieces, and taste.