Rice Cooker Sponge Cake

1.Prepare the required materials and weigh them.Separate the egg whites and yolks into water-free and oil-free basins

2. Combine milk, vegetable oil, fine oil and Add sugar (30g) to the egg yolks and stir evenly with chopsticks.

3.Sift in the cake flour and stir evenly.Do not overdo it to avoid gluten formation.

4. Stir until there are no particles

5. Add one to two drops of vinegar to the egg whites to make them easier to whip.First use an electric beater to beat the fish until it becomes foamy, then add one-third of the fine sugar.

6.Continue to beat until fine and foamy, then add one-third of the fine sugar p>

7. Beat until the whisk head is lifted into an angled shape and it becomes a wet foam.Add the remaining fine sugar.

8.Finally, beat until the egg beater is lifted up into a right-angle shape, and is delicate and matte, both in the basin and It won't fall off when you hold it upside down, so it's ready to be whipped and used for dry foaming.

9. Add half of the meringue to the egg yolk liquid and stir evenly.Do not stir in circles to prevent Defoaming

10.Pour the egg liquid into the remaining egg whites and continue stirring p>

11. Stir until smooth and smooth as shown in the picture

12. Brush the inner pot of the rice cooker with a layer of vegetable oil

13.Pour in the cake liquid, place a cloth on the table, pick up the inner pot and knock it down a few times to release big bubbles

14.Set the rice cooker to cake mode, and the time is determined by the time of your own rice cooker.

15.The cake is soft and as delicate as the one you bought

16.The cut out is very soft and awesome