The rice cooker, as a necessary cooking tool for every household, has brought convenience to homemade cakes, which has made people start to learn how to make cakes with a rice cooker. Making cakes with a rice cooker may seem relatively simple, but it still requires skill to be truly successful. For beginners, it is easy to stick to the pan or collapse without puffing. It is actually not difficult to solve these problems. As long as the recipe and techniques are summarized in place, it's easy to make cakes in a rice cooker. And, I believe if you follow the recipe carefully, you can succeed in one go. Next, I will share with you the detailed method and tips to make cake in rice cooker. I have tried this method several times and it is very successful. I hope it will be helpful for you. Next, we will learn together.

First, prepare four eggs. When you beat the eggs, separate the egg whites and yolks and put them into a separate pan. Then add the prepared cooking oil to the egg yolks, then add the pure milk and stir well, then add the flour in small portions and stir well to make a paste. Next, we will whisk the egg white, first a few drops of white vinegar, then pour the prepared sugar in three times, then whisk the egg white until there are no obvious lines, then pour the whisked egg white into the prepared egg yolk.

Then whisk well until there is no visible yellow or white color on the surface. Brush the rice cooker with cooking oil to prevent sticking. Then pour in the batter, gently pad it and knock out the big air bubbles inside. Then select the cake function and wait for the time to stop. The bread made in this way is fluffy and soft, very tasty, very healthy and delicious. It's delicious for breakfast or snacks.

It is recommended to use corn oil, which has a relatively small odor, but peanut oil and soybean oil are not recommended, which have a relatively heavy odor. Peanut oil can be substituted for corn oil. The bottom brush of the rice cooker needs to be evenly coated with oil, otherwise it will easily stick to the pan and burn. Pour the batter from a high place, squeeze out the big air bubbles inside, and then pour it into the liner of the rice cooker. Make sure to simmer for 20 minutes before removing from the pan or you will watch the cake collapse. If the cake is not soft enough and wet inside, it means there is too much water and not enough steaming time. Simply adjust the amount of water.