Electric Rice Cooker Cake Recipe
Rice cooker stewpotegg cake how to make it delicious?learn at home rice cooker ingredients for cake materials needed？cooking website the editor provides a common recipe with illustrations for electric rice cooker cakes, making it easy for kitchen beginners to prepare a tasty cake.
Introduction to the ingredients for electric rice cooker cake
Main ingredients:
milk(60g) low-gluten flour sugar(80g) egg whites（60g) sugar ( egg yolks using)(20g) eggs (4-5 pieces) Auxiliary ingredients:
olive oil
lemon(40g)(one piece) salt (a little bit) electric rice cooker cake preparation steps:
1. Prepare the ingredients.
low-gluten flour, milk, sugar, eggs, olive oil (any oil with a mild taste), lemon, and salt.2. Weigh out the proper proportions of each ingredient.
60g milk, 80g flour, 20g and 60g sugar, 40g olive oil.3. Separate the egg whites from the yolks.
(I usually use 5 eggs, but this time I only had 4 at home, making the cake taste richer in milk flavor; it still turned out well)4. Add 20g sugar to the egg yolk, which helps to disperse the yolk.
5. Beat the yolk until it is fully dispersed and gradually add the oil.
The mixture of oil and egg yolk has an emulsifying effect; mix while adding to ensure a thorough emulsion without separation.6. Gradually add milk, mixing as you go.
This makes the mixture easier to blend evenly.7. Add a little salt.
Salt helps reduce sweetness and gives the cake a better taste profile.8. Sift the flour into the mixture; it's essential to sift for smooth texture without lumps.
9. Use an up-and-down folding motion with an electric mixer until no lumps remain.
The batter is ready, set aside and wait.10. Add a little lemon juice to the egg whites; acidity aids in easier foaming.
11. Using an electric mixer on low speed, beat the egg whites until foam appears, then add 30g sugar.12. Continue beating and once the bubbles become white and fine, add the remaining 30g of sugar. 13. Keep beating until the egg whites form small triangles or peaks that stick to the mixer; this is stiff peak stage.
14. Mix part of the whipped eggs into the batter.
Preheat the rice cooker on 'Cook' for 2 minutes.15. Mix the batter thoroughly with a folding motion, similar to stir-frying.
16. Pour the well-mixed batter into the remaining egg whites.
17. Mix again using a folding motion until smooth and free of small bubbles.18. Pour the mixture into the rice cooker inner pot.
Line the inner pot with parchment paper to prevent sticking and for easy removal.19. Smooth the surface of the batter.
Tap the pot on a table to remove large air bubbles.
20. Start cooking on 'Cook' for five minutes; it will turn off after.
After another ten minutes, press 'Cook' again; repeat once more and cake is done.
(For my old rice cooker with only two functions - Cook and Keep Warm, this method works; newer models have a Cake function button)Bake
perfect cake23. Remove from the pot.
Tap on the table again to aid in easy removal. Invert to cool completely.24. Demold.25. Electric rice cooker cake is as fluffy as one baked in an oven.26. Cut a piece and taste it. Tips:1. Quickly pour the batter into the rice cooker; the longer you wait, the more likely it is to deflate.
22.2. Adding salt to the yolk reduces sweetness and improves taste profile; also lightens color and increases elasticity of the cake structure. 3. Add a bit of lemon juice to the egg whites for better foaming stability.
Use rice vinegar if you don't have lemon juice. Acid helps with stable foam formation.4. Fold the batter up and down instead of in circles to avoid deflation.5. If lumps form when mixing egg whites and yolks, the egg whites may be over-whipped.
6. Egg whites don't need to reach stiff peak stage; soft peaks are fine.
7. Ensure the cake is completely cool before demolding; use a cake release tool if needed.8. My old rice cooker had only two functions - Cook and Keep Warm, so this method works well; newer models have a Cake function button which can be used directly. Adjust according to personal experience.
Cut a piece to taste.
2Tips:
1 Once the batter is mixed, it should be placed in the rice cooker as soon as possible; leaving it for too long can cause deflation.
2 A little salt added to the egg yolks can reduce sweetness and make the flavor more balanced, less greasy, and also brighten the color of the cake, enhancing the structure and elasticity of the cake tissue, making it less likely to break during baking.Gluten structure,baking makes it less prone to breaking.
3 A small piece of lemon juice in the egg whites is mainly used to neutralize the alkalinity of the egg whites. Lemon juice can be replaced with white rice vinegar.Acidity helps the egg whites foam better and more stably, preventing the foam from dissipating easily. 4 Mix the batter using an up-and-down folding motion. Do not stir in a circular motion as it can cause deflation.
5 If you notice small lumps when mixing the egg yolks and whites, this indicates that the egg whites may have been over-beaten.6 When whipping the egg whites for the cake, you do not need to achieve full dry peak; wet peaks are sufficient, i.e., the egg whites should be whipped until a fine texture is formed.
7 Remove from the mold only when completely cooled; otherwise, it may break. Use a cake release tool or line the mold with parchment paper for easier removal and better appearance.
8 My oldest rice cooker has only cooking and warming functions, so repeating the cooking cycle three times can produce a cake. Modern electric rice cookers have a dedicated cake function button; press that to bake.
9 Adjustments may be necessary based on personal experience.
8 My household's rice cooker is the oldest, with only cooking and warming functions. Therefore, making a cake by repeating the cooking process three times can be done. If it were an electronic rice cooker of today, which has a dedicated cake cooking function button, pressing that button would suffice. Specific adjustments still need to be made based on personal practical operations.
