Rice cooker version of chiffon cake

Overview

Making cakes in a rice cooker is what I often made before I bought an oven. What I made this time was to add carrots and raisins to the original chiffon cake, which makes it more nutritious and richer in taste. Use the rice cooker to make cakes that are delicious and not irritating!

Tags

• baking
• old man
• cake
• chiffon cake
• birthday
• baking powder
• carrot puree
• egg
• low gluten flour
• oil
• raisins
• white vinegar
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Ingredients are on standby. (I forgot to take a picture of the carrot)

   

2. 2 Separate egg yolk and egg white.

   

3. 3 Beat the egg yolks and 20 grams of fine sugar until the sugar dissolves and the egg liquid becomes thick. Add the salad oil and milk to the egg yolk liquid in batches (it is best to stir evenly after each spoonful is added before continuing to add).

   

4. 4 Grate the carrots into puree with a grater and add to the egg yolk liquid. Mix well.

   

5. 5 Mix low-gluten flour, baking powder and salt, sift and add to the egg yolk liquid.

   

6. 6 Use left and right movements to mix evenly until there are no small particles of flour.

   

7. 7 Add 3 drops of white vinegar to the egg whites and beat with an electric mixer until foamy.

   

8. 8 Add 20 grams of sugar and continue beating until the egg whites form fine foam.

   

9. 9 Add 20 grams of sugar and continue to beat the egg whites. There will be more and more fine foams and the volume will continue to increase until all the foams are as white and uniform as fresh cream. At this time, use the whisk head to lift the egg whites. You will feel that the foam is elastic and the upper part is straight, but the tail end will be slightly curved. This stage is called wet foaming and is suitable for making angel food cakes and cake rolls.

   

10. 10 Add another 20 grams of sugar and continue to beat the egg whites. You can feel that the egg whites are thicker and the stirring resistance of the egg beater increases. At this time, if the egg whites are lifted up with the whisk head, the entire lifted part of the egg whites remains elastic and straight, that is, the mixing is completed. This stage is called dry foaming. Many cakes require the egg whites to be beaten to this stage.

    

11. 11 Mix the egg yolk flour paste and 1/3 of the egg white paste, stir quickly and evenly, then add 1/3 of the egg white paste and stir evenly, finally add the remaining egg white paste and stir evenly. Preheat the rice cooker for 2 minutes, pour in the mixed batter, shake out big bubbles, and sprinkle with raisins.

    

12. 12 Press the cooking button, and after two minutes, switch the rice cooker to the keep warm setting, cover the vent with a towel, and let it sit for 20 minutes.

    

13. 13 Press the cooking button again and it will take 20 minutes. If you are not sure whether the cake is cooked, you can insert a toothpick into the bottom of the cake. If there is no cake slime on the toothpick, it means the cake is cooked.

    

14. 14 Remove the cake and invert it on a wire rack to cool.

    

15. 15 The hair is quite high.

    

16. 16 Finished product picture.

    

17. 17 Finished product picture.

    

18. 18 The internal organization is quite delicate.