How to make rice cooker sponge cake

Nowadays, more and more people realize that diet has an important impact on health. Everyone begins to realize the importance of diet, so many people slowly start to cook for themselves. This is a good thing. The method of making rice cooker sponge cake is very simple, and the rich nutrients it contains can also help people maintain better health.

1. Prepare the necessary ingredients;

2. Take two oil-free and water-free containers (stainless steel basins are best) and separate the egg yolk and egg white;

3. Add pure milk, corn oil and 30g fine sugar to the egg yolks, and beat evenly with a manual egg beater, but do not beat;

4. Sift the low flour into the beaten egg yolk liquid;

5. Use a spatula to stir evenly until the flour is fine and free of particles. Do not stir to avoid the flour from forming gluten.

6. Use an electric whisk to beat the egg whites until they are bubbles, then add 1/3 of fine sugar;

7. Continue to beat until the surface is a foamy liquid with many fine bubbles, which is the "foaming stage", then add 1/3 of fine sugar;

8. Continue beating until the egg whites gradually solidify and become shiny white. When you lift the whisk, it will raise a thin, curved tip, which means it has entered the "wet foaming" stage. Add the remaining 1/3 of granulated sugar. In summary, the granulated sugar should be added to the egg whites gradually in 3 batches.

9. Beat until the egg whites turn dull and hard, upright peaks form when the whisk is lifted. This is "dry foaming" and the egg whites are whipped.

10. Take half of the beaten egg whites and put them into the egg yolk liquid, stir them up and down evenly. Do not stir to prevent the egg whites from defoaming.

11. After stirring evenly, add the remaining half of the egg whites and continue stirring evenly;

12. Due to the mixture of egg whites and egg yolks, the batter should be evenly light yellow in color.

13. Apply a layer of corn oil to the inner pot of the rice cooker, pour the batter into it and shake out the big bubbles;

14. Put it in the rice cooker, start the cake function option, and it will end after 30 minutes. Continue to select the cake program and heat it for another 30 minutes before the sponge cake is ready to be served (the specific procedures and operations vary depending on the rice cooker);

15. The sponge cake is turned upside down. This is the bottom:

16. Positive situation:

17. After cutting, you can clearly see that the thickness of the cake and the structure of the sponge are very satisfactory.

18. Take a bite and it’s soft and delicate, with a strong aroma of egg. It’s really worth a try!

The waiters in the restaurant may not be so careful when cleaning the ingredients. The method of making rice cooker sponge cake is simple, but it is safer to make it yourself.