Rice Cooker Cake

Taste: Sweet; Technique: Baking; Time: One hour; Difficulty: Moderate.

Steps to Make Rice Cooker Cake

Most of the flour available in the market is medium to high gluten flour, so I reconfigured the flour by replacing one-third of the all-purpose flour with cornstarch, which is said to turn it into low-gluten flour.

Melt the unsalted butter in hot water, separate the egg yolks and egg whites into two large bowls, and make sure the bowl with the egg whites is free of water, oil, and egg yolks, otherwise the egg whites will not be beaten, as I experienced and had to use four egg whites in the end.

First, mix the egg yolks and add one-third of the granulated sugar to the egg yolks twice, stirring until the sugar dissolves.

Add the melted unsalted butter and mix. Well…I’ve already added it, but you can’t tell.

Pour in the milk. I didn’t buy fresh milk, so I used milk powder and cold water to make it.

Sift the flour into the bowl in three portions and stir until there are no lumps. It’s easier to stir in three portions.

Add baking powder. 1g is about this amount, and the spoon is a small spoon used for putting salt in the kitchen.

Add the baking powder to the egg yolk mixture and stir until the batter is even!

Now, beat the egg whites. Add the remaining granulated sugar to the egg whites in three portions and beat in the same direction.

When the egg whites are foamy, add the second portion of granulated sugar and a drop or two of vinegar and continue to beat. It is said that vinegar can make the egg whites easier to beat…

Add the remaining granulated sugar and a drop or two of vinegar when the egg whites are fine and continue to beat until the egg whites are stiff.

How to know if it’s beaten? See the picture…keep trying!!

Keep stirring until the egg whites can form small peaks like this~ It takes about 20-30 minutes with a manual egg beater!

Put one-third of the egg whites into the egg yolk mixture and mix evenly in a cross shape. Don’t stir in a circle, or the egg whites will disappear.

Mix well and add another one-third of the egg whites to the egg yolk mixture and continue to stir.

Finally, pour all the egg yolk mixture into the remaining egg whites and mix well!

Grease the rice cooker wall and press the cooking button. After about 2 minutes, it will jump to the keep warm button. Pour the cake batter into the rice cooker, then remove the rice cooker pot (remember to unplug the power and be careful not to burn yourself), and shake the cake batter a few times on the table to break the bubbles in the batter. This will make the cake smoother. Then put it back in the rice cooker. I put some pork floss and raisins on the surface of the cake~

Press the cooking button, and after it jumps to the keep warm button, cover the steam vent of the rice cooker with a damp cloth and let it steam for 20 minutes. Then press the cooking button again, and after it jumps to the keep warm button, cover the steam vent with a damp cloth again and let it steam for another 20 minutes. Then use a toothpick to insert the cake. If the toothpick does not stick to the batter, the cake is done!! If there is still batter on the toothpick, repeat the above steps and steam for another 10 minutes.

After it cools down, remove the rice cooker pot and shake it twice on the table, and the cake can be inverted onto a plate. I didn’t have a plate that big, so I skipped that step~