Rice cooker version: Marble chiffon cake
Overview
Because the oven at home has been used for nearly many years. Although it is old, it is still easy to use. It has never had a malfunction in 20 years and has been working hard until now. Because of it, I have never thought of using other methods to make cakes. The electric pressure cooker at home also has a cake function, but I have never used it. I saw many friends using a rice cooker to make cakes that are very good. I also wanted to try this method today, so today's cake was born. It is the first time I use a rice cooker to make cakes. Overall, it looks good. It seems that I can use it to make more cake varieties in the future.
Tags
Ingredients
Steps
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Separate the egg white and protein, beat the egg white into an oil-free and water-free basin, squeeze the lemon juice into the egg white
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Stir the egg whites with a whisk until large bubbles form. Add sugar and continue whisking at high speed until wet foam forms. Lift the whisk and form a small straight triangle
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Add corn oil to egg yolk
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Stir well until completely melted, then add yogurt and stir well
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Sift the flour twice in advance and then sift it into the egg yolk paste
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Use the cutting and mixing method to mix evenly
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Take a small portion of the beaten egg white and add it to the egg yolk batter
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Mix evenly using the cutting and stirring method, then pour back into the remaining egg whites
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Mix evenly by cutting and stirring
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Pour into the rice cooker core,
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Leave a little bit of cake batter to dilute the chocolate sauce
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Pour the cake batter onto the surface and stir it a few times with chopsticks
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Then close the lid, start the cake function and let it finish automatically. The baked cake looks good. It should be removed from the mold after cooling, but I was impatient and took it out as soon as it was baked, causing the surrounding area to become a little deformed
