This Method Guarantees No Collapsed Cake! Soft, Delicious, and Iron & Zinc-Rich Meat Floss Sponge Rice Cooker Cake

I have always said that chiffon cake is not suitable for use with non-stick molds because once chiffon cake is finished, if it is inverted, the whole cake will fall out, which will cause the cake to become flatter, resulting in a collapsed or sunken cake.

If you want to make cake in a rice cooker, I recommend this sponge cake version.

I've reduced the sugar amount, and I've used the meringue method, which will increase the success rate.

Sponge cake has a relatively dense texture but tastes very rich with egg flavor because it contains butter, making the cake very flavorful.

Meat Floss Sponge Rice Cooker Cake

Reference Age

12 months and above

For babies who are not allergic to the following ingredients

Ingredients List

THE FOODS

Eggs 5 (65g/egg)

Low-gluten Flour 120g

Sugar 30g

Honey 8g

Butter 34g

Milk 56g

Meat Floss 30g (optional)

1

Honey 8g Butter 30g Milk 56g melted into a bowl, ready for heating

2

Protein + 30g white sugar beaten

3

Beat until a soft hook shape is formed

4

One egg yolk is added at a time, adding one after another until all are added

5

Beat until an eight-character pattern disappears

6

Using a whisk, gradually mix in 120g low-gluten flour

7

Honey 8g Butter 30g Milk 56g melted into a bowl, add two spoonfuls of whole egg paste and stir

8

10

9

Then pour it all into the bowl and add meat floss, you can add or not, stir evenly

11

Preheat the rice cooker just like an oven, set it to keep warm mode, and place a piece of oil paper under the pot. As soon as the cake is finished, pour in the cake batter immediately

12

Press the cooking button for about 45 minutes. Insert a toothpick to check if the cake batter is not wet, that's when it's cooked successfully

Small Notes

1. Sponge cake won't collapse if the egg is beaten properly and the folding technique is correct. As long as you don't beat in circles, it should be successful

2. The cake can be cooled and sealed for refrigeration for two days

Illustration: Xiao Xiao

Editor: Ring

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