Rice cooker version of cranberry chiffon cake

Overview

This is a rice cooker version of chiffon cake, but the finished product is surprisingly good! It's obviously a chiffon cake, but it has the appearance and texture of a light cheesecake. Delicate and soft, it melts in your mouth. This is why Supor rice cookers are different from ordinary ovens. The chiffon cake that came out of the oven was on the dry side, but the rice cooker version was very moist, but not wet at all. Everyone, please try it.

Tags

• baking
• cake flour
• corn starch
• dried cranberries
• egg
• rum
• salad oil
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare the ingredients for the 8-inch chiffon cake.

   

2. 2 Soak dried cranberries in rum until soft and cut into small pieces.

   

3. 3 Separate the eggs into two clean, water-free and oil-free bowls.

   

4. 4 Put milk, salad oil, and 20 grams of fine sugar in a bowl and beat with a manual egg beater.

   

5. 5 Beat until the sugar melts and becomes lighter in color.

   

6. 6 Sift in the mixed flour and corn flour and mix evenly.

   

7. 7 Add the egg yolks in portions.

   

8. 8 Plug the rice cooker into power, click Start to preheat.

   

9. 9 Butter the ceramic inner pot and set aside.

   

10. 10 Add a few drops of white vinegar to the egg whites and beat with an electric egg beater until fish-eye foam forms.

    

11. 11 Add the caster sugar in three batches and beat until stiff peaks form.

    

12. 12 Take a small portion of the egg white foam and fold it into the egg yolk batter evenly.

    

13. 13 Then pour the mixed batter into the remaining egg white foam and mix evenly.

    

14. 14 Pour the batter into the ceramic pot and shake it gently a few times to remove air bubbles.

    

15. 15 Place the inner pot into the rice cooker and sprinkle in the dried cranberries with varying degrees of intensity.

    

16. 16 Select the standard rice cooking function and click Start.

    

17. 17 At 50 minutes, the rice cooker will show a countdown of 14 minutes. At this time, you can insert a toothpick into the cake to check. If you lift the toothpick and there is adhesion on the toothpick, it is not ready yet. If the toothpick is clean, the cake is ready. I finally baked it with 6 minutes left and turned off the power and took out the inner pot.

    

18. 18 Appreciate the finished product.

    

19. 19 Appreciate the finished product.

    

20. 20 Appreciate the finished product.

    

21. 21 Appreciate the finished product.

    

22. 22 Appreciate the finished product.

    

23. 23 Appreciate the finished product.

    

24. 24 Appreciate the finished product.

    

25. 25 Appreciate the finished product.

    

26. 26 Appreciate the finished product.