A rice cooker can make cakes because the rice cooker has a heating function and the heating time is not short. And within a certain period of time, the temperature is still constant, which is exactly the necessary condition for the cake to rise. The success rate of making cakes with ordinary rice cookers is not high, but if you use a rice cooker with a cake function to make cakes, the success rate is almost 100%. So if you have a rice cooker with this function, you don’t need to buy a cake maker or oven.

Rice cooker version of chiffon cake

Ingredients: 5 eggs (182g egg white, 85g egg yolk), 75g white sugar for egg white, 20g white sugar for egg yolk, 50g corn oil , 60 grams of cold water, about 100 grams of low-gluten flour (cake flour)

Production process:

1. A group photo of cake ingredients;

2. Egg white, Separate the egg yolks and put the egg whites into a clean basin without oil and water;

3. Add 20 grams of sugar and 50 grams of corn oil to the egg yolks;

4. Mix evenly;

5. Add 60 grams of cold water and mix evenly again;

6. Sift the flour into it;

7. Mix evenly in irregular directions without dry powder, lift it up Using a whisk, the batter fills up between the whisks and hangs down like a ribbon. Set it aside for later use;

8. Add 75 grams of white sugar to the egg whites in three batches, the first time adding 75 grams of sugar to the egg whites. Use an electric egg beater to make rough foam, add one-third of it, and beat at medium speed;

9. When the egg whites are beaten for the second time until they are white and fine, add one-third of the sugar and continue Beat at medium speed;

10. For the third time, when the egg whites become more delicate and obvious lines appear, add the remaining sugar and continue to beat at medium speed;

11. Wait until When the egg whites are more delicate and white, shiny, and the egg beater feels obvious resistance, turn off the switch and lift the egg beater. The egg whites on the egg beater head will form a small right angle, and the egg whites have been beaten;

12. Add one-third of the egg white batter into the egg yolk batter;

13. Mix evenly by cutting and turning, and pour the mixed batter back into the egg white batter basin;

14. Continue to mix evenly by cutting and turning to form a fine and shiny cake batter;

15. Pour the cake batter into oil-free and water-free non-stick coated rice. Place the inner pot into the rice cooker and smooth the surface slightly;

16. Place the inner pot into the rice cooker;

17. Close the lid and select the "cake" function of the rice cooker. Set the timer to 40 minutes; if your rice cooker does not have a cake function, you may use the rice stewing program, and the time is tentatively set to 40 minutes;

18. When the time is up, do not open the lid first, and then simmer for 15 minutes. Open it again and look, the surface is very smooth and has risen well, but there is just a little moisture and there is some separation from the wall of the pot;

19. Take out the inner pot and place it upside down on the drying rack When it is warm, you can gently pull the cake out with your hands. There is some residual cake skin on the wall of the pan, which you can scrape off.