Rice cooker sponge cake

Rice cooker sponge cake

Introduction:

"This sponge cake is made with an electric cooker. I didn't expect the effect to be so good. It's more satisfying than using an oven. I'm really surprised!"

Production steps:

Step 1: put corn oil in a small bowl

Step 2: add warm water

Step 3: stir in the beater until completely mixed, then set aside

Step 4: add eggs, sugar and water into a clean stainless steel bowl

Step 5: put the mixing basin into hot water at about 40 ℃ and stir it at high speed

Step 6: beat until the batter is fine and fluffy, and the texture is natural and smooth

Step 7: sift in low gluten flour

Step 8: then pour in the oil and water

Step 9: copy evenly

Step 10: then pour it all into the inner liner of the cooker

Step 11: cover, select the cake, 50 minutes

Step 12: when the work is done, open the lid

Step 13: pour it out to cool and cut it.

Materials required:

Egg: 180g

Low gluten flour: 120g

Corn oil: 30g

Warm water: 45g

White granulated sugar: 95g

Shuiyi: 7g

Note: shuiyi is a kind of corn syrup, if not, use honey instead!

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: sweet