In the process of using rice cooker to make cake, many people will encounter the problem that the cake always collapses. This situation can be caused by several reasons: not enough temperature, too short baking time, batter too watery, egg white not whipped or not whipped enough, moving the rice cooker and so on. Below I will share with you some ways to solve the problem of rice cooker cake always collapsing:

1. Adjust the temperature and baking time

The heating power of a rice cooker is limited compared to a cake oven. Therefore, you need to make proper temperature and baking time adjustments when making cakes. You can try to set the temperature to slightly lower and the time to slightly longer first.

2. Adjusting Batter Ingredients

Too much moisture in the batter also tends to cause the cake to collapse. If you find that the cake batter is thin, you can reduce the amount of water or milk appropriately.

3. Whip the egg whites

Whipping the egg whites is a very important step in cake making. If the whites are not whipped or not whipped enough, the cake will collapse easily. You need to watch the white egg whites carefully and add them gradually when pouring in the sugar, while continuing to whip them, noting that the meringue becomes dry and stiff and stiff, so as to achieve the desired result.

4. Moving the cooking pot can affect the finished shape of the cake

Moving the cooking pot during the baking process can also cause the cake to collapse prematurely. Therefore, try not to move the cooking pot during the baking process.

In short, making rice cooker cakes requires special attention to various aspects such as temperature, time, batter, whipping egg whites, and moving the rice cooker. Only in the careful and serious production, you can make a more delicious cake.