How to Make Cake in a Regular Electric Rice Cooker
How to make a regular electric rice cooker cake?Cooking the eggMaking porridge Baking the cake Is delicious? Actually, making a regular electric rice cooker cake is not complicated.Follow the recipe, prepare the ingredients and tools,
and follow the steps. You will definitely learn how to make a regular electric rice cooker cake and be able to create your own delicious one!Ingredients introduction for a regular electric rice cooker cake:
Main ingredients:
Eggs (5) Yogurt (120 grams)Rice flour (100 grams) Sugar (4 spoons)Raspberry jam (1 spoon)Auxiliary ingredients: Edible oil ( )Step 1: Prepare the required materials. Separate the egg whites and yolks into two oil-free, water-free bowls. Start by whipping the egg whites until they have large bubbles (fish-eye bubbles), then add one spoon of sugar.Whip to form patterns when adding another spoon of sugar.When the egg white whip forms a straight corner with the beater, it is done. Add two spoons of sugar to the yolks and mix in yogurt using an electric whisk.
Sift the rice flour into the yolk mixture and stir in a cross pattern without circling.
Transfer one-third of the whipped egg whites to the yolk mixture, folding gently from bottom to top.
(Preheat the rice cooker now)
Add the remaining two-thirds of the whipped egg whites using the same technique.
2.Fold in the raspberry jam and mix well. Grease the interior of the rice cooker with oil, pour in the cake batter and level it out.Press the cook key. When it automatically switches to the keep warm setting after one minute, press it again after five minutes (the number of presses depends on your specific rice cooker). Repeat this step four times. After the last switch to keep warm, use a cloth to block the steam vent and let it sit for ten minutes. After the time is up, remove the cake and place it on a bamboo cooling rack.
The internal structure looks great, isn't it? It's very soft when eaten.
Since there are no specialized tools for cutting cakes, just tear it into pieces!
Here's the finished product. The lighting was too dim in the evening!
Tip:
The sugar amount I used is not particularly sweet; if you prefer a sweeter taste, add another spoon. If the egg whites are whipped poorly or over-whipped, the cake may fail to rise properly.
When folding the egg whites, do so quickly from bottom to top to avoid losing air.
9. Put condensed milk in and stir well.
10. Spread the oil on the inner wall of the rice cooker, pour in the cake batter and level it.
11. Press the cook button for one minute; it will automatically switch to warm mode. After five minutes, press the cook button again (the time depends on your specific rice cooker, just repeat until you can press it again). Once it switches to warm mode, use a cloth to block the steam release hole and let it rest for ten more minutes.
12. After the time is up, take out the cake and place it on a bamboo rack to cool down (I don't have a dedicated cooling tray).
13. The internal texture looks great, isn't it? It's very soft and fluffy when eaten.
14. Since I didn't have a cake cutter, just tear it with your hands!
15. Finished product image. The evening lighting was too dim!
1Tip:
The amount of sugar I used made the taste not particularly sweet; those who prefer sweeter treats can add another spoon. If the egg whites are not well-whipped or overwhipped, the cake may not rise properly. Quickly stir the meringue to avoid deflating it.
