Rice cooker version cake

Overview

The simple rice cooker cake is soft, delicious, and suitable for the elderly and children. A piece of cake with a glass of milk is a simple breakfast that is also very nutritious. There are larger recipes below, all with proportions. You can adjust them according to your own rice cooker

Tags

• baking
• baking powder
• egg
• flour
• pure cow milk
• salad oil
• white sugar 1
• white sugar 2
• white vinegar

Ingredients

Steps

1. 1 Separating egg white and egg yolk

   

2. 2 Add sugar and milk to egg yolks and mix well

   

3. 3 Sift in the baking powder. Sift in the low flour in two batches and mix thoroughly (if you don’t have baking powder, you can omit it, but adding baking powder will make it softer)

   

4. 4 Stir up and down, left and right, do not stir in circles, stir evenly and set aside for later use

   

5. 5 Start beating the egg whites. When the egg whites are in the form of fish-eye bubbles, add one-third of the sugar and a few drops of white vinegar

   

6. 6 Beat until the foam becomes finer and then add one-third of the sugar

   

7. 7 Beat until there are lines, add the remaining sugar and continue beating

   

8. 8 Lift the egg beater and there will be a hard short tip underneath the egg beater. It will not bend even if you shake the egg beater lightly

   

9. 9 As shown in the picture, even if the pot is turned upside down, the meringue will not fall out. When the meringue is beaten in this state, the meringue is ready (the key to the success of the cake depends on whether the meringue is beaten in place in this step)

   

10. 10 Add one-third of the meringue to the egg yolk batter and stir evenly. Stir up and down, left and right, do not stir in circles

    

11. 11 Be sure to mix evenly and don’t be impatient

    

12. 12 Pour the egg yolk paste back into the meringue and continue to mix

    

13. 13 Mix thoroughly and use gentle techniques

    

14. 14 If you pour the batter directly into a regular pot in a non-stick pan, brush a little oil in the pan

    

15. 15 Pour in the prepared cake batter and smooth it slightly with a spatula, then shake it a few times to release the air bubbles

    

16. 16 Cover the steam vent of the rice cooker with a damp cloth. Press the cooking button to jump to the keep warm setting and let it sit for 20 minutes. Press the cooking button repeatedly to jump to the keep warm setting and let it sit for 20 minutes.

    

17. 17 After taking the pot out of the pot, insert a wooden chopstick into it and take it out. If there is no liquid on the top of the chopstick, it will be cooked

    

18. 18 Immediately after taking it out of the pot, turn it upside down. The bottom is not mushy, but the color is darker next to the pot and it tastes a little chewy

    

19. 19 It looks beautiful after being cut