Rice cooker cake is the simplest cake method and the most common one. As a foodie, how can you not know how to make rice cooker cakes? The following is a delicious and simple way to make a homemade rice cooker cake for you. Let's try it together!

Rice cooker cake ingredients preparation

Cooking steps of rice cooker cake

1. Egg yolks are placed in two oil-free and water-free stainless steel basins respectively.

2. Put the protein in the freezer first, which is convenient for beating the protein, but take it out within 20 minutes.

3. Add white sugar to the egg yolk and mix well.

4. Pour in milk.

5. In the egg yolk paste sieved by flour, stir well.

6. Now beat the egg whites until the chopsticks are inserted in the egg whites.

7. Put the protein into the egg yolk paste for 3 times, turn it up and down and stir well.

8. Oil the rice cooker.

9. Pour in the batter.

10. Cover the lid and press the cake button. If there is no cake button, you can use the cooking button.

Tips for making rice cooker cakes

Wet foaming: The protein is whipped all the time, and there will be more and more fine foams until it becomes white foam like fresh cream. At this time, when the eggbeater is lifted, the protein foam will still drip down from the eggbeater. This stage is called "wet foaming" and is suitable for making angel cakes.

Dry foaming: wet foaming is continued until the protein foam does not drip after the eggbeater is lifted, which is called "dry foaming" or "hard foaming". The protein paste at this stage is suitable for making Qifeng cake or decorative protein on lemon pie.

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