Ingredients
Low powder ( 140g ) | Small eggs ( 5 ) |
Tasteless Edible oil ( 40g ) | White sugar ( 95g ) |
How to make rice cooker sponge cake
1.Crack the whole eggs into a clean mixing bowl and add sugar.
2.Use a clean egg beater to beat the egg liquid.
3. The electric egg beater is gradually advanced from slow to fast, and the egg liquid is beaten from fish-eye foam to Thick and thick, patterns can gradually appear.
4. Until the pattern of the egg liquid does not disappear immediately, the egg liquid is basically successful.
5. Sift in the flour three times, stir well with a silicone spatula each time and then add again.Do not stir in circles to prevent defoaming.
6. After the flour is evenly stirred, add cooking oil and stir evenly.Do not Stir in circles.
7. Stir evenly again, pour into the inner pot of the rice cooker, and shake out big bubbles.
8. Press the cake button, and the French sponge cake will be out of the oven 45 minutes later!
Tips
It is much easier to whip the cake liquid without separating eggs than with eggs, but it takes a lot longer to use an electric egg beater.It is estimated to take more than ten minutes.Fortunately, you can just keep beating, and there is no problem of unsuccessful beating.
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