Ingredients?

5 eggs

90 grams of low-gluten flour

80 grams of white sugar (50 grams of egg white, 50 grams of egg yolk Use 30 grams

50ml of milk

A few drops of lemon juice

5 grams of salt

3 grams of yeast

How to make the rice cooker version and the oven version of the cake here?

1. Separate the egg whites and egg yolks and put them in separate plates

2. Combine 50 ml of milk, 30 Put 3 grams of white sugar, 3 grams of yeast and 40 ml of salad oil into the egg yolk plate in sequence, and stir evenly with a whisk or chopsticks

3. Sift the low-gluten flour and add it to the egg yolk basin

Stir evenly until smooth and delicate, and set aside for later use

5. Beat the egg whites: Add 3 grams of salt, a few drops of lemon juice and 15 grams of white sugar into the egg white plate, and beat the eggs with a whisk. Beat the egg whites until foamy, add 15 grams of sugar for the second time and continue to beat until it reaches the picture below, add 20 grams of salt

6. Continue to beat until it becomes creamy , it is ready when you lift the chopsticks and it will not fall off, as shown below.

7. Pour 1/3 of the beaten meringue into the egg yolk paste plate, and stir it with a rubber spatula. Evenly, turn up and down, add the meringue in three times and mix evenly

8. Finally, mix the batter in the egg yolk paste plate completely and evenly until it is smooth, fine and grain-free

9. Pour the batter into an 8-inch round cake mold, tap it lightly on the table a few times to pop out the big bubbles in the cake batter

10. Preheat the oven to 170 degrees for 10 minutes. , put it in the oven, 150 degrees, and bake for 60 minutes

11. When the cake is baked, put on heat-resistant gloves and take it out, put it on the table for a few bites, and then turn it upside down on the grill After the cake is completely cooled, you can unmold it

12. Finally, cut it into the shape you like and enjoy it