Ingredients for Electric Rice Cooker Cake: All-purpose flour 100g, Milk 100g, Eggs 5, Granulated sugar 60g, Cooking oil 20g+ as needed.
Method for Electric Rice Cooker Cake:
Step 1: Prepare the ingredients by weighing and arranging them for easy access.
Step 2: Separate egg whites from yolks.
Step 3: Place yolks directly into the flour, then add milk.
Step 4: Begin mixing.
Step 5: Stir well until smooth.
Step 6: Add cooking oil.
Step 7: Continue stirring until well mixed and set aside.
Step 8: Begin whipping egg whites.
My original plan was to use an electric mixer to whip the egg whites easily, but unexpectedly, it malfunctioned due to long disuse.
Step 9: Later, I resorted to manual labor…
Step 10: Add 60 grams of sugar in three portions to the egg whites while whipping. This is sucrose, a bit coarse, but it’s all I have at home. It’s better to use caster sugar.
Step 11: After whipping for a short while, it should look like this.
Fortunately, the person at home was eager for cake, so we took turns whipping…
Step 12: Until the egg whites are whipped to this point, where they form a peak that doesn’t collapse.
Or you can stand a wooden chopstick in it, and it won’t fall over.
At least to this extent.
Step 13: Pour the mixed batter into the whipped egg whites.
Step 14: Continue stirring until well mixed and fully combined.
Step 15: Grease the bottom and sides of the rice cooker’s inner pot (to facilitate demolding).
Step 16: Pour in the entire mixed batter.
Step 17: Place it inside the rice cooker.
Step 18: Close the lid, set to cook for 40 minutes.
After the time is up, do not open the lid, keep it warm for an additional 10 minutes.
Step 19: Open the lid~ The cake is fluffy and soft, catching the eye.
Step 20: Demold.
Step 21: The entire process without adding a drop of water, the fluffy and soft electric rice cooker cake is ready.
Step 22: Life needs a sense of ritual.
Besides matching the container with the food, of course, you can’t use a kitchen knife to cut the cake.
Step 23: Gently tear it open~ Wow… It’s bouncy, soft, and doesn’t collapse.
Why not make one for your loved ones?
Cooking tips for electric rice cooker cake: 1.
Before using eggs, thoroughly wash them to remove any dust and bacteria from the shell… you know the drill.
Regular flour is suitable for this recipe; however, if you wish to be more particular, follow the tutorial to prepare the ingredients accordingly.
Some cakes may collapse immediately after being made or later on, which is related to the whipping of egg whites. At least, they should reach the level indicated in the picture.
It is recommended to use an electric mixer, as manually achieving this level of whipping is truly challenging.
The last 10 minutes of insulation while baking the cake is extremely important, akin to steaming for 10 minutes, ensuring the core is thoroughly cooked. If the core is undercooked, the cake will also collapse.
For those who do not prefer overly sweet desserts, this ingredient ratio suits my taste perfectly. However, for a rice cooker serving just two people in our household, the prepared batter is too much. This size of cake can be made in two portions, so adjust the quantities based on your family’s needs.
Cooking delicious dishes requires skill, and each of my recipes has its own little tricks. You can search for ‘cake’ to directly view my recipes!
