Rice cooker sponge cake

Ingredients: 120 grams of low-gluten flour, 4 room temperature eggs (about 60 grams each), 40 grams of milk, 30 grams of corn oil, fine sugar 60 grams, a few drops of lemon juice

Method:

First of all, let’s talk about the ingredients, low-gluten flour, which is flour with very low gluten, it will affect the rise and rise of the cake. For softness, if you don’t have low-gluten flour at home, you can steam the flour in a pot for five minutes, let it cool and dry thoroughly, and the gluten will naturally be reduced. Or you can mix 300 grams of ordinary flour with 100 grams of corn starch. . Everyone must have eggs on hand, but the eggs used for cakes are generally 60 to 65 grams each. Some grandpas like super large eggs, or pancake makers like to buy super small ones. This is not acceptable. It will affect your ingredients. Proportion.

What we are using today is a sponge cake recipe. There is no need to separate the eggs and they are beaten together. Therefore, the eggs need to be at room temperature (easy to beat). After taking them out of the refrigerator, you can soak them in warm water for ten minutes. Then I wiped it dry with kitchen paper and gave the eggs a bath, killing two birds with one stone.

Corn oil refers to colorless and odorless oil. It can also be soybean oil, sunflower oil, salad oil, and olive oil. But don’t use peanut oil or flax oil. They have a strong taste and heavy color, and the resulting cake will be very greasy.

1. First, preheat the rice cooker. This is a step that many people will ignore. We just replaced the oven with a rice cooker, so preheating is very important. Brush the inner pot of the rice cooker. Oil, select the cooking button when the pot is empty, and it will be ready to use when we finish the other things, no need to wait.

2. Put the whole eggs into a larger oil-free and water-free basin, squeeze in a few drops of lemon juice. Lemon juice can reduce the egg smell and help stabilize the protein. Although the whole eggs The performance is not obvious, but it is better to add it naturally. You can also add white vinegar instead.

Use a whisk to beat well first, then add sugar in one go. Generally, the ratio of sugar to eggs in desserts is 20 grams of sugar per egg. Our total sugar content has been reduced to 60 grams, and it cannot be less. , otherwise the egg paste will be unstable and prone to shrinkage. Keep beating at medium speed until the egg custard is white in color and a bit like cream. When you lift the egg yolk and there are obvious lines when the egg custard drips, and it does not disappear for 8 seconds, it means it is ready. If it is not easy to beat, you can put a warm water basin underneath to help beat it.

3. Sift the flour into the egg batter at one time, and mix evenly with a rubber spatula. Be careful to stir, not in circles, to avoid defoaming. If you don’t have a spatula, it’s like a rice cooker spatula. All are fine, as long as you don't let it defoam. In fact, many master chefs in professional cake shops mix the egg batter directly with their hands.

Just stir until there is no dry powder left.

4. Mix corn oil and milk, stir it until it becomes emulsified, add a little batter into it, stir it together, this step can help these solutions to better mix with the batter. .

5. Add the mixed 4 to the batter in three batches, stirring evenly each time. Our cake batter is ready. Its state is semi-liquid, fluffy, light and delicate.

Pour it into the preheated rice cooker from a high place, cover the lid and press the cooking button. A typical rice cooker program takes about 40 minutes. If your rice cooker jumps halfway, When it reaches the keep warm mode, it means that its firepower will be reduced. You need to manually press it again to continue heating. It must be heated for 40 minutes. The amount of our cake is equivalent to an eight-inch cake, so the middle will be moist and sticky in a short time. Not familiar.

In addition, we need to cover the air outlet of the rice cooker with a wet towel. This towel is very useful. First of all, it is still breathable. When the cake batter is initially very humid, the moisture inside can When it comes out, it will not be trapped inside. When there is no air in the later period, a wet towel can play a role in keeping warm, preventing cold air from entering, water vapor falling back, and many other functions.

6. After heating for 40 minutes, do not open the lid or put in the air conditioner. Just press the keep warm button and simmer for 20 minutes. This is equivalent to lowering the temperature and continuing to heat. This step can make the inside of the cake more mature and will not return. shrink.

Just turn the finished cake upside down and cut into pieces. My rice cooker is a 2L small pot, which is just right for this amount, and the cake that comes out is moderately thin. If you increase the dosage, it is recommended to extend the time appropriately.

The bottom of this cake is golden, the inside is dense and fluffy, not collapsed or wet, just like a sponge, full of elasticity, and has a sweet taste, which is very good for breakfast.

And because the shape of the rice cooker mold is also very regular, it is also good for making birthday cakes with proper decoration. Many people who don’t have an oven at home and want to try making cakes can give it a try.

Tips:

Why do others separate egg whites and yolks but you don’t?

Answer: Depending on the subsequent operations, the egg-split cake may be a split-egg sponge or a chiffon cake recipe. If what you happen to see is a split-egg sponge cake, then okay, maybe you will succeed. , but it is also affected by the beating of egg whites. If what you see is the recipe of chiffon, then congratulations, you will definitely fail, because chiffon cake has high humidity, low powder content, and relies entirely on protein support. It is more difficult to make in the oven than other cakes, and electric rice cakes If the pot is simmered, the failure rate is higher, and it will shrink as soon as it is taken out.

The whole egg method is simple and has low requirements, and the success rate is greatly improved.

As for the cake recipe, it has been adjusted, so don’t reduce the amount of oil and sugar.