Rice cooker version of chiffon cake

Overview

The first time I used a rice cooker to make a cake, it was a success! The recipe is based on the oven chiffon cake recipe. After pouring the batter into the rice cooker, select the cake function button and customize the system time for 50 minutes. It comes out of the pan beautifully, not burnt at the bottom or at the edges, just right, not dry or leaking, soft and sweet! Very cool! I sprinkled some grated carrots on top. There may be moisture and bubbles on the surface, but it does not affect the taste.

Tags

• staple food
• baking
• home cooking
• children
• afternoon tea
• birthday
• cake flour
• chopped carrots
• egg
• salad oil
• white sugar
• yogurt

Ingredients

Steps

1. 1 Prepare all kinds of ingredients

   

2. 2 Egg separation, egg white

   

3. 3 Egg yolk

   

4. 4 Add 30g white sugar and stir evenly, add yogurt and 40g salad oil, stir into egg yolk paste;

   

5. 5 Sift in flour

   

6. 6 Gently draw Z to mix the egg yolk paste evenly;

   

7. 7 Use a whisk to beat the egg whites, add 20g of sugar in three batches each time;

   

8. 8 Add one-third of the egg white to the egg yolk paste, cut up and down and mix evenly;

   

9. 9 Add the remaining egg whites in 2 additions and mix evenly in the same way;

   

10. 10 Pour into the rice cooker and shake to create big bubbles;

    

11. 11 Sprinkle with grated carrots;

    

12. 12 Select the cake function and turn on the power;

    

13. 13 It came out of the pan, very beautiful, no hard shell, OK! It's time to have dinner.