Rice cooker cake

Overview

If you want to eat cake, then make it yourself 😄 It’s simple and delicious.

The container for making cakes must be water-free and oil-free, and the egg yolk and egg white must be separated.
Add 30 grams of sugar to the egg yolks and stir evenly.
Add 100 grams of pure milk.
Add 120 grams of flour and stir into a grain-free batter.
Finally pour in two tablespoons of corn oil.
Stir thoroughly.
Now to beat the egg whites, first drop in a little white vinegar.
Use a whisk to beat until large bubbles form, add 20 grams of white sugar, continue beating, and then add 20 grams of white sugar twice in succession.
Finally, whip the meringue until it is thick and creamy, just enough so that it does not flow down.
Spoon 1/3 of the meringue into the egg batter and stir.
Then pour the beaten egg mixture back into the meringue bowl.
Stir in a zigzag motion until the meringue and batter are combined.
Brush the inner pot of the rice cooker with oil.
Pour the egg batter into the rice cooker pot from high to low.
Shake a few times and then put it into the rice cooker.
Turn on the normal cooking button and simmer for half an hour after cooking.