How to make rice cooker cake

I accidentally saw a food tutorial, but didn’t know where to start. In fact, as long as you take action and learn some simple and easy-to-make dishes, you can enjoy the fun. The rice cooker version of the cake is convenient and quick to make. Before serving, squeeze in lemon juice to enhance the flavor.

1. Separate the egg yolks.

2. Separate the egg white and add a drop of vinegar.

3. Beat with a whisk until foamy, add half a spoonful of sugar, and beat quickly in one direction.

4. When the foam turns white and fine, add the remaining half spoonful of sugar and continue beating until the bowl does not fall when turned upside down or the whisk forms an ice cream tip when lifted.

5. Add one spoonful of oil, four spoonfuls of milk and three spoonfuls of flour to the egg yolk, stir up and down evenly, and crush the granular flour lumps.

6. Add half of the egg whites to the egg yolks and stir up and down. Be gentle, otherwise the gluten will be stirred and the cooking will not go well. Because I used regular flour.

7. Pour in the remaining egg whites and mix well.

8. Add some oil to the rice cooker and preheat it for one to two minutes. Pour the egg liquid into the rice cooker and shake it gently on the table to make the egg liquid flat.

9. Press the cooking button, wait for it to pop up automatically, and then wait for about 3 minutes before opening the lid (the specific time depends on your personal rice cooker). Poke a toothpick in the middle to see if it sticks. If not, it means it is cooked. Otherwise, it is not. Cover the lid and continue to simmer for a few minutes before checking.

10. Pour out and let cool.

11. Cut into pieces after cooling. The taste is very good, just like that made in the oven.

Making a rice cooker cake after get off work makes life more lively. The method of making rice cooker cake is simple and easy, and it is healthy and nutritious, making it a must-have home cooking.