Rice cooker blueberry cake roll

Overview

Friends who don’t have an electric oven, would you like to eat your own cake rolls? It doesn’t matter, a rice cooker can solve the problem. It’s very convenient. While the cake is baking, you can also go shopping😄

Tags

• pastries
• home cooking
• breakfast
• afternoon tea
• blueberry jam
• corn oil
• egg
• low gluten flour
• sugar
• milk

Ingredients

Steps

1. 1 Separate 4 eggs, egg whites and egg whites, and place them in a dry basin without oil or water.

2. 2 Add 40 grams of milk and 40 grams of corn oil to the egg yolk, and stir with an egg beater until the egg, oil and water are completely dissolved.

3. 3 Sift in 70 grams of flour and mix well until no lumps form into egg yolk paste.

4. 4 Add sugar to the egg whites all at once and beat with an electric mixer until stiff peaks form.

5. 5 Add one-third of the egg white foam to the egg yolk batter and mix evenly.

6. 6 Then pour the egg yolk paste into the remaining egg white bubbles, and mix evenly using the bottom-up method. (Cannot draw circles to prevent the cake batter from defoaming)

7. 7 Mixed cake batter looks like.

8. 8 Pour the cake batter into the rice cooker and shake it gently.

9. 9 Put it into the rice cooker and start the cake function until it ends. (For rice cookers without a cake function, the same applies to pressing the cooking button)

10. 10 Immediately after the program is completed, remove the mold from the mold and wait for the cake to cool.

11. 11 Place the cooled cake on clean oil paper, divide it into two pieces with a knife, cut off a small amount of the edges, and spread an appropriate amount of blueberry jam evenly.

12. 12 Use a rolling pin to roll up the wax paper into a candy shape, twist both ends to set and set for 20 minutes.

13. 13 Take out the cake roll and cut into pieces.