No butter cake production method recommended:
Materials:
Eggs 200 grams
Low-gluten flour or cake flour 100 grams (if there is no available ordinary flour plus 10 grams of starch);
White sugar 100 grams . (If you use a cup the amount is a very small cup)
White vinegar 10 grams, vanilla sugar grams and lemon oil 5 grams.
Steps:
1. Separate the egg whites from the yolks in two pots.
2. Put a little white vinegar in the egg whites, then add all the sugar and beat at high speed until dry peaks form, then turn to slow speed for one minute to make the egg white paste become smooth and creamy.
3. Add the tempering oil and milk to the egg yolks and mix well with a mixer on low speed.
4. Sift the flour into the egg yolk mixture and continue to mix with the mixer.
5. Take one-third of the whipped egg whites and add them to the yolk batter, mix well with a rubber spatula, then pour all of the batter back into the whipped egg whites, and mix well with a spatula to form a cake batter.
6. The rice cooker will be empty for a while, and when it jumps to the keep-warm light, pour the cake batter into the bottom of the rice cooker lined with non-stick greaseproof paper, and gently drop it to shake out the big air bubbles.
7. Press the button of the rice cooker, cover the air vent of the rice cooker with a piece of towel, and wait until the rice cooker jumps to keep warm.