Rice cooker version of sponge cake

Overview

This sponge cake was made with a rice cooker. I didn’t expect the result to be so good. It was more satisfying than using an oven. I was really surprised!

Tags

• baking
• dormitory era
• children
• afternoon tea
• birthday
• corn oil
• egg
• low gluten flour
• shui ye
• warm water
• white sugar

Ingredients

Steps

1. 1 Put corn oil in a small bowl

   

2. 2 Then add in warm water

   

3. 3 Use a whisk to mix until completely combined, then set aside

   

4. 4 Add eggs, sugar, and starch syrup into a clean stainless steel basin

   

5. 5 Put the mixing bowl into hot water about 40 degrees and stir at high speed

   

6. 6 Beat until the egg batter is fine and fluffy, with a natural and smooth texture

   

7. 7 Sift in low-gluten flour

   

8. 8 Then pour in the oil and water that you just mixed well

   

9. 9 Even copy

   

10. 10 Then pour it all into the rice cooker pot

    

11. 11 Cover, select cake, 50 minutes

    

12. 12 Open the lid when the work is done

    

13. 13 Pour it out and let it cool before cutting.