How to make cake in a rice cooker

Making cakes seems troublesome and tedious, but it is not. Some people can actually make delicious cakes using rice cookers, which is something many people did not expect. Using rice cookers to make cakes is also called lazy man's cake. It does not require an oven and can also make delicious cakes. The method is also very simple. It can be eaten as breakfast and has good nutritional benefits.

Food materials

Ingredients: 1. 4 eggs 2. 100 grams of low-gluten flour or cake flour (if not available, you can use ordinary flour and add 10 grams of starch); 3. 100 grams of white sugar. (If using a cup, use a very small cup) 4. A little white vinegar, and appropriate amounts of vanilla sugar and lemon oil.

Cooking Method

1. Put the egg whites and egg yolks in two small bowls respectively (the eggs must be at room temperature, and those just taken out of the refrigerator must be brought to room temperature); put 1/3 of the sugar into the egg yolks, and beat the egg yolks until they turn light yellow (generally it only takes 1 minute. If you put the small bowl of egg yolks in warm water, the effect will be better.) 2. Beat the egg whites until they become dry and foamy like cream (the egg whites can stand up on the fingertips. It takes about 5 minutes to beat until there is no egg liquid in the bowl. This step directly determines the quality of the cake. If there is still egg liquid in the bowl, the cake will not swell up and will become an egg pancake. But it can't be too long. If you beat it too long, it will become cotton-like, which is not good). Then pour the remaining 2/3 of the white sugar into the egg whites and stir gently a few times. 3. Add half of the beaten egg whites into the egg yolks and stir carefully without destroying the bubbles in the egg whites. Then add appropriate amounts of flour, vanilla sugar and lemon oil to the beaten egg yolks, add a few drops of white vinegar, and stir gently (stirring too vigorously will make the dough gluten-rich and affect the quality of the cake; vanilla sugar and lemon oil are for seasoning and can be omitted; white vinegar is to remove the fishy smell of eggs.)

4. Add the remaining half of the egg whites into "3" and mix well (do not use a mixer, use your hands or a rubber spatula to scoop up from the bottom of the bowl, repeat several times) 5. After about 2 minutes, you will find that the egg yolk batter and egg whites have merged into a paste, then the cake batter is ready. 6. Apply a layer of oil in the rice cooker. If it is not a non-stick pan, you can cover it with a layer of wax paper or aluminum foil. Put some dried fruits such as walnut kernels and melon seeds at the bottom of the pot, and pour the cake batter into the rice cooker. 7. Set the rice cooker to the cooking and heating mode. It will switch to the keep warm mode after about 5 minutes. After 2-3 minutes, press the cooking and heating mode again. It will switch to the keep warm mode again after a few minutes (during this time, you can sprinkle some raisins on the batter when it is slightly hard). Repeat this 3-4 times. You can smell the fragrance of the cake. Open the lid. The surface is light yellow and taller than before. Poke it with chopsticks. If you can poke it in and the chopsticks are not stuck to the egg mixture, it means it is cooked. 8. Take out of the pan and turn it over. The fragrant big cake will appear. The bottom should be a little dark yellow.

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