4 eggs and 2 grams of baking powder.

Tata powder 2g pure milk right amount

Low-gluten flour, 4 tablespoons of sugar, appropriate amount.

Pitaya 1 yellow peach can 1 piece

Light cream 250ml

Steps of making homemade cream fruit cake with zero-based rice cooker at home

1.? Prepare materials

2.? Separate the egg white from the egg yolk, make sure that the bowl containing the egg white must be water-free and oil-free, and then put the egg white in the refrigerator for refrigeration, so that the egg white can be easily sent away later.

3.? 4 tablespoons of low-gluten flour, add a little baking powder, slowly add milk and mix well.

4.? Pour the yolk into the flour paste.

5.? Add two spoonfuls of sugar and mix well together.

6.? When the egg yolk flour paste is stirred to a slightly thick point, it can be scooped up with a spoon to drop down.

7.? Take out the egg white from the refrigerator, add a little tartar powder, half a spoonful of salt and two spoonfuls of sugar, and beat it at high speed with an eggbeater.

8.? Add a spoonful of sugar and continue to beat the egg whites until they are in a state of big foam.

9.? When the egg white becomes hard and foamed, the egg beating head can be lifted to pull up the inverted triangle state.

10.? Add the beaten egg whites into the egg yolk paste twice, turn them up and down, and do not circle them. Mix them well and add them again until they are all mixed well. Then cross the cake paste with a spoon and turn the big bowl with the other hand at the same time, so as to defoam the cake liquid. If you are patient, you can also prick the bubbles one by one with a toothpick.

1 1.? Apply a thin layer of peanut oil to the inner wall of the rice cooker, cover the cooker and press the cooking switch. When the switch trips, slowly pour the cake paste into the cooker and smooth it with a spoon. You can also pinch the pot liner and shake it a few times to make it smooth (it's very hot, so you should pinch it with a cloth), then cover the cooker and press the cooking switch again.

12.? The rice cooker can treat the light cream when steaming the cake, pour the cream into a large bowl, add two spoonfuls of sugar, and send it at high speed with an eggbeater.

13.? It will be almost ready when there are clear lines. When the eggbeater feels blocked, stop the eggbeater at any time and lift it. When there is a short tip and it will not bend, it will be done.

14.? After the cake is steamed, turn the rice cooker upside down and shake it hard for a few times, and the cake will be demoulded.

15.? When the cake is completely cooled, you can spread the cream, otherwise the cream will melt. I spread it casually and then put the cut fruit on it.