Super delicious – rice cooker version of sponge cake

Overview

How to cook Super delicious – rice cooker version of sponge cake at home

Ingredients: 100 grams of cake flour, 4 eggs, 15 ml of olive oil, 1 ml of white vinegar, 1 gram of baking powder, 24 grams of white sugar (12 grams for egg yolks and 12 grams for egg whites), 30 grams of milk, red dates, raisins, and walnuts.
Separate the egg yolk and egg white first. The egg white must be placed in a large container that is water-free and oil-free (for convenience in whipping the egg white later).
Put the egg yolks in a bowl, add 12 grams of white sugar and stir evenly, then add olive oil and stir evenly.
Add baking powder and cake flour in batches.
Stir evenly into egg yolk paste.
Add white vinegar and white sugar to the egg whites (add 12 grams of white sugar in 3 portions).
Beat with a whisk until stiff peaks form (I beat with a manual whisk for 40 minutes, a good way to exercise my arms).
Pour 1/3 of the beaten egg whites into the egg yolk batter, and use a spatula to gently stir evenly (it is to stir, not to stir, and the movements should be gentle to avoid defoaming the beaten egg whites).
Pour the evenly mixed egg yolk batter into the remaining 2/3 of the whipped egg whites.
Continue to stir evenly.
Preheat the rice cooker and sprinkle nuts evenly on the bottom of the rice cooker pot.
Pour in the mixed batter and shake gently a few times to make the surface smooth.
Sprinkle more nuts on top.
Put in the rice cooker, start the cake function button, and you're done when the program ends.
The child said: It’s so delicious.