How to make rice cooker sponge cake

• 1.Prepare the required ingredients;

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  2.Take two Use an oil-free and water-free container (stainless steel basin is best) to separate the egg yolks and egg whites;

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

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

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  5.Use a spatula to stir evenly until it is fine and particle-free.Do not stir to avoid gluten formation;

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  6.Use an electric egg beater to beat the egg whites until they form fish eyes, then add 1/3 of the fine sugar;

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  7.Continue to beat until the foaming liquid state has many fine bubbles on the surface, which is the "bubbly stage", then add 1/3 of the fine sugar;



8.Continue to beat.At this time, the egg whites gradually solidify and the color is shiny and white.When you lift the egg beater, it will raise the slender and curved corners., that is, enter "wet foaming", add the remaining 1/3 of the fine sugar.In summary, the fine sugar should be gradually added to the egg whites in 3 times;

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  9. Finally, beat the egg whites until the color turns matte.Lift the egg beater to bring out hard and upright peaks, which is "dry foaming", and the egg whites are completely beaten;

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  10.Put half of the beaten egg whites into the egg yolk liquid and stir evenly.Do not Stir to prevent the egg whites from defoaming;

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  11. Stir evenly and add the remaining half of the egg whites and continue to stir.Mix evenly;

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  12. Due to the mixing of egg whites and egg yolks, the color of the evenly mixed batter should appear Very uniform light yellow;

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

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  14.Put it into the rice cooker and activate the cake function option , the prompt will end after 30 minutes, continue to select the cake program, and the sponge cake will be ready after reheating for 30 minutes (the specific program and operation vary depending on the rice cooker);

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  15.Inverted sponge cake, this is the bottom:

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  16. Positive situation:

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

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  18.When you take a bite, it is soft and delicate, with a fragrant egg fragrance.It is really worth a try!