Rice cooker chiffon cake recipe

Electric rice cooker pressure cooker sponge cake egg cake is a traditional delicacy recipe, which can often be seen in many restaurants.electric rice cookersponge cake various styles, diverse flavors, and loved by everyone. Just imagining it makes your mouth water; come on over and learn how to make this dish with Cooking Network us!

electric rice cooker sponge cake ingredients introduction

low-gluten flour (130 grams) corn oil (80 grams)lemon juice (a few drops) sesame seeds (a little bit)electric rice cooker sponge cake cooking steps: Prepare all the ingredients.Take two clean, oil-free, and water-free bowls to separate the egg yolks and whites. egg yolk

egg white

mix the egg yolks with corn oil,

milk and 40 grams of sugar and mix well. screen in the low-gluten flour into the mixed yolk mixture, and stir with a spatula until smooth without lumps.

the stirred egg yolk mixture should be smooth and lump-free.add several drops of lemon juice to the whites, then use an electric whisk to beat them until small bubbles appear. Add 20 grams of sugar. continue beating until the whites become thicker, add another 20 grams of sugar.

continue beating until you can lift the whisk and get a slight hook shape. Add the remaining 20 grams of sugar.

continue beating until you can lift the whisk and get a short straight angle. The whites are now well beaten.

Preheat the electric rice cooker (place the inner pot inside).take one-third of the whipped egg whites into the yolk mixture, stir from bottom to top with a spatula evenly. pour all the mixed yolk and white mixture back into the bowl containing the rest of the egg whites, use the same method to mix well.

remove the inner pot from the electric rice cooker. Pour the well-mixed batter into the inner pot. Shake the pot gently on a table twice to release any air bubbles.

sprinkle white sesame seeds.

put the inner pot back into the electric rice cooker and start the cake function for 40 minutes. Do not remove the cake immediately after the time is up, let it steam for another 3-5 minutes before removing.

the cake looks very nice when done.remove the inner pot from the rice cooker and turn it upside down onto a cooling rack to cool naturally. Tap gently on the bottom of the mold to demold.

final product picture.

the internal structure is also very beautiful after cutting.

Remove the inner pot from the electric rice cooker.

Pour the well-mixed cake batter into the inner pot, and tap the pot gently on the table a few times to remove any air bubbles.

Sprinkle with sesame seeds.

Place the inner pot back into the electric rice cooker and start the cake function for 40 minutes. When done, do not take out the cake immediately; let it steam for another 3-5 minutes before removing.

Is it beautiful when you open it?

Turn the inner pot upside down on a cooling rack to cool. The cake should easily come out when tapped lightly.

Here are the finished product images.