How to make a cake from a rice cooker

Making a cake with an electric rice cooker requires preparing basic ingredients such as eggs, flour, sugar, etc., by whipping the egg mixture and mixing the batter. The main methods for making rice cooker cake include whipping egg whites, mixing batter, controlling the heat, avoiding sticking to the pot, and judging the ripeness.

1. Beat the egg white

After separating the egg white from the egg yolk, the egg white should be placed in a clean container. Add a small amount of white sugar and use an egg beater to beat it at high speed. The egg whites gradually become fluffy and white, and when obvious patterns appear, lifting the egg beater can form upright sharp corners. At this point, the egg whites have reached a dry and foamy state. During the beating process, egg yolks or water should not be mixed in, otherwise it will affect the foaming effect of the egg white.

2. Mix batter

Add an appropriate amount of white sugar to the egg yolk and stir until the color becomes lighter. Then pour in milk and sifted low gluten flour and gently stir evenly. Divide the beaten egg whites into two portions and pour them into the egg yolk batter. Use cutting and mixing techniques to mix and avoid defoaming. The batter ultimately presents a delicate and smooth state without obvious particles, with moderate fluidity but not too thin.

3. Control the heat

Brush a thin layer of oil on the bottom of the inner pot of the rice cooker to prevent sticking, pour in the batter, and gently shake to remove large bubbles. Choose the cake function or cooking mode of the rice cooker. If using the regular cooking function, keep it warm and stew after tripping. Do not frequently open the lid during the heating process to avoid sudden temperature drops that may cause the cake to collapse. The entire process takes about 40-50 minutes.

4. Avoid sticking to the pot

After preheating the inner pot of the rice cooker, evenly apply a layer of cooking oil or pad it with baking paper to effectively prevent cake sticking. Before pouring the batter, sprinkle a small amount of dry flour to form a barrier layer. When demolding, use a silicone spatula to gently cut along the edges. If using a liner with poor non stick performance, it is recommended to increase the amount of oil used appropriately.

5. Determine Maturity

Insert a toothpick into the center of the cake and pull it out. If there is no batter adhesion, it means it is fully cooked. If it is not yet cooked, continue heating for 10 minutes. Mature cakes will naturally separate from the edges of the inner pot, emitting a rich aroma of egg and milk. Immediately invert and cool down after cooking to prevent the accumulation of internal moisture from causing the waist to collapse.

After making the rice cooker cake, it is recommended to let it cool completely at room temperature before cutting it into pieces, and store it in the refrigerator for no more than two days. Lemon juice, vanilla extract, or cocoa powder can be added to adjust the flavor according to taste, and paired with fruits and cream to enhance the taste. Attention should be paid to the control of sugar and oil consumption. Sugar substitutes and whole wheat flour can be used for diabetes patients and people with reduced fat. Before production, ensure that all tools are clean and dry. The freshness of the eggs directly affects the beating effect. In winter, in low temperature environments, the egg beater can be separated from warm water to assist in beating.