I have been working hard since the first time I came into contact with [Rice Cooker Pumpkin Cake]

Overview

For the rice cooker pumpkin cake, I used the method of beating whole eggs, and then stirred in the pumpkin puree. Find that old-fashioned rice cooker at home and keep an eye on it while baking cakes. I deliberately sprinkled some diced pumpkin, but it all sank to the bottom in the end. Haha, the oil-free version has a very dense texture and a mouthful of pumpkin flavor. , I just used the method of beating whole eggs, and then mixed in the pumpkin puree. Find that old-fashioned rice cooker at home and keep an eye on it while baking cakes. I deliberately sprinkled some diced pumpkin, but it all sank to the bottom in the end. Haha, the oil-free version has a very dense texture and a mouthful of pumpkin flavor.

Tags

• baking
• children
• old man
• cake
• afternoon tea
• birthday
• low gluten flour
• pumpkin puree
• sugar
• whole eggs
• salt

Ingredients

Steps

1. 1 Crack the eggs into a clean container and add warm water.

   

2. 2 Add about one-third of the sugar and start to beat the eggs at high speed until they form big bubbles.

   

3. 3 Continue to add one-third of the sugar, and beat the eggs until they become thick and white.

   

4. 4 Add the remaining sugar and beat until the eggs are "solid".

   

5. 5 Add pumpkin puree and mix well.

   

6. 6 Sift in the flour twice and fold into the pumpkin egg mixture.

   

7. 7 Finally, add the pumpkin cubes and stir slightly.

   

8. 8 After the rice cooker is heated, pour in the pumpkin cake liquid and start baking the cake. Prick the baked cake with a bamboo skewer and take it out. The time depends on the amount of cake liquid. Specific tips are in the [Tips] after the recipe.

   

9. 9 The rice cooker pumpkin cake has a very dense texture and a mouthful of pumpkin flavor. It’s great for afternoon tea.