6 eggs, 1 bowl of flour, no oven, making cakes at home tastes better than buying them outside.

Many people love to eat cakes, but they are troubled by the lack of an oven, and many people have never tried making cakes at home. Recently, everyone has been staying at home for a long time, and everyone is starting to make cakes. If you don’t have an oven at home, you can use a rice cooker to make cakes.

Don’t sigh and be disappointed. Today I’m going to teach you the simplest method to make a rice cooker cake and succeed the first time, without failure.

Whether it’s a cake or a rice cooker, the final step is just using a different appliance. The earlier process is the same. We need to master these key points: 1. The egg whites must be fully whipped, and you won’t drop it if you invert the bowl. 2. It’s necessary to add butter or oil to the egg yolks, which can’t be missed. 3. Quick folding, don’t let the fluffiness of the egg whites decrease. Mastering these three points, and cakes will succeed.

Below I will introduce the detailed process of making rice cooker cake at home. I hope you like it, please collect it. Because my rice cooker is too big, we use 5 people, I used 6 eggs, it didn’t make a full pot of quantity. If you have a small rice cooker at home, it’s better to use a small one, and the cake will be more beautiful and thicker.

Rice Cooker Cake Recipe

Ingredients:

Eggs……6

Low-gluten flour……200g

Sugar……4 tablespoons

Vegetable oil……20g

Milk……80ml

Baking powder……5g

—Start Making—

① Pour 6 eggs into a bowl.

② Use an egg separator to separate the egg yolks.

③ Add 100ml milk, 5g baking powder, and 20g vegetable oil to the egg yolks and stir evenly.

④ Sift in 200g low-gluten flour.

⑤ Stir with a manual beater until the particles are gone, and the best shape is a slow flowing line when lifted, don’t be too thin.

⑥ Add 2 drops of white vinegar or a few lemon juice to the egg whites, no need to add if you don’t have it. Whip the egg whites with an electric beater, and add white sugar three times, until the egg whites can be inverted and won’t flow down.

⑦ Scoop a spoonful of egg whites into the egg yolk paste, and fold evenly, then scoop in again, and fold evenly, and finally pour the egg white paste into the egg yolk paste, scoop from right to left quickly. Don’t stay too long, let the bubbles of the egg whites disappear, the cake won’t be fluffy.

⑧ Brush all the sides of the rice cooker with oil, then pour the egg mixture into the rice cooker, then shake gently, and put it into the rice cooker, and press the cook rice button to steam.

⑨ When the time is up, turn the rice cooker upside down on a cutting board, so that the cake won’t collapse. Then cut it into small pieces, and you can eat it. Isn’t it quite simple?

Tips:

1. It’s best to use a smaller rice cooker, and the cake will be more beautiful and thicker.

2. If you don’t have baking powder, you don’t need to add it; if you have butter, you’d better add it; if not, just use ordinary vegetable oil.

3. The egg whites must be fully whipped, which is the key to the fluffiness of the cake. When folding the egg mixture, don’t use too much force, and fold it back and forth, which is easy to destroy the bubbles of the egg whites, and the cake will not be fluffy.

Conclusion:

Mastering these 3 points, without an oven, you can also make delicious cakes at home. The process cannot be missed. During this special period, everyone stays at home, and we can try more. In fact, making cakes is not difficult, believe in yourself, and you will succeed after doing it several times. I hope you can succeed the first time. If you like it, please share and forward.