How to Make Cocoa Cupcake Sponge Cake in a Rice Cooker

Electric rice cooker soup chocolate chiffon cake recipe egg cake is very delicious and simple home-cooked dish but how to make this dish taste good, the method and steps are crucial. Below Cooking Network editor will tell us electric rice cooker chocolate chiffon cake recipe process, let's see how to make electric rice cooker chocolate chiffon cake both delicious and tasty.

Electric rice cooker chocolate chiffon cake recipe ingredients introduction

low flour (100 grams)corn oil (50 grams)lemon juice or white vinegar (2 drops) Electric rice cooker chocolate chiffon cake recipe process:

1. Prepare

eggs 6. Prepare 15 grams of cocoa powder, 100 grams of low flour, mix them evenly.

2. Prepare two large bowls and dry them (make sure there is no water in the egg white bowl), separate the

yolks and egg whites (if you are not familiar with the technique, you can crack the eggs into a strainer until all the egg whites pass through). 3. Add 60 grams of

milk , 50 grams of corn oil, 30 grams of sugar (the amount of sugar is about one spoonful that just appears as an indentation in a bowl; a little more or less doesn't matter) to the egg yolks. 4. Whisk the egg yolks until they become emulsified and have abundant foam.5. ， ， ， 6. The batter is ready when it looks like this.

7. Now start beating the

egg whites

, start with high speed until large bubbles form, stop the mixer and let it rest for a while. Add 2 drops of

lemon juice (or white vinegar). 8. Continue beating until the foam becomes smaller and richer, then add another 30 grams of sugar (turn off the mixer again after adding the sugar to rest for over 20 seconds before continuing). Make sure to whisk around the edges of the bowl.9. Beat until the egg whites form a peak when lifted with the beater. The bowl should stand upright without collapsing. 10. Take one-third of the beaten egg whites and gently fold them into the yolk mixture, using an up-and-down folding motion rather than circular motions to avoid overmixing and forming gluten.11. Fold the remaining egg whites back into the batter with the same folding technique until fully incorporated. 12. Pour the batter into the preheated electric rice cooker that has been oiled, shake it gently from the bottom to release any air bubbles.13. Preheat the electric rice cooker for 2 minutes by setting it to the 'keep warm' function (set a regular electric rice cooker to cook mode). 14. Wait until the rice cooker beeps or switches to keep warm, then wait another 40 minutes. If using a regular electric rice cooker, press the cook button after 20 minutes on keep warm, and let it cool for 10 more minutes before opening.

15. Insert a toothpick into the cake; if it comes out clean, the cake is cooked. If there are crumbs stuck to it, the cake needs more time.

16. Gently shake the rice cooker to help release the cake.

17. Remove and let cool before cutting with a sawing motion.Avoid pressing down all the way to keep the cake from becoming flat. Whisking too much will make the cake rise less, which is why many beginner cakes turn out like a pancake.This is also the reason for the many lumps in their cakes. 12. Spoon the batter into the bowl with egg whites and continue to fold gently using an up-and-down motion until evenly mixed.

13. The fully mixed batter.

14. Heat the inner pot of the rice cooker by adding enough oil (to cover the bottom) and preheating for 2 minutes until slightly warm.

15. Gently pour the batter into the heated rice cooker, tap it lightly on the counter a few times to release any air bubbles, ensuring no cavities in the cake after steaming.

16. Place the pot inside the rice cooker.17. Press the "Cooking Rice" button (or for my smart rice cooker, press "Delicate Cooking"), and wait until it switches to Keep Warm mode. After 40 minutes, press the quick cook button again (for a regular rice cooker, after 20 minutes of Keep Warm mode, then another 20 minutes, unplug and wait 10 more minutes before opening). Once switched back to Keep Warm, wait an additional 10 minutes, then unplug. 18. Use a toothpick to test if the cake is done by inserting it into the center. If it comes out clean, the cake is fully cooked; if there are crumbs or it sticks, the cake needs more time.

19. Generally speaking, following this method ensures that the cake will be perfectly cooked.

20. After cooking, gently shake the rice cooker to make it easier to remove the cake without sticking.

Take a toothpick and insert it into the center of the cake, then pull it out; if the toothpick is clean, the cake is fully cooked. If there are bits of cake on the toothpick, it needs more cooking time.Steam the egg custard. Determine the appropriate steaming time for the cake. Generally, by following my method, the cake should be done. Lift out the electric rice cooker and gently shake it; this makes it easier to remove the cake from the bottom when turning it over later.

19. Turn the cake out onto a plate upside down and let it cool.

20. Allow it to cool completely before slicing it in a sawing motion with a knife, making sure not to cut all the way through or the cake will be flattened.