After countless failures, I figured out how to make a whole-egg super soft sponge cake using an ordinary rice cooker. Failed rice cooker cakes always collapse in the center. I have summarized my experience: when making cakes in a rice cooker, the reason why the cake cannot rise or collapses in the middle is because the whole eggs are not beaten. As long as you master the correct egg beating process, you can make a delicate, soft and delicious whole egg sponge cake. Here are the steps to make a fluffy birthday cake without using an oven.
Materials:
3 eggs, 60g low-gluten flour, 10g milk powder, 10g butter, 15g milk, 60g white sugar.
Use an ordinary rice cooker to make whole-egg sponge cake:
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Pour water into the pot and turn off the heat after boiling. Mix 10g of butter and 15g of milk evenly in a bowl, cover the pot with a lid and heat it with hot water to melt the butter, keep warm and set aside.
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Place 3 whole eggs and 60g of white sugar into a mixing bowl (remember, the mixing bowl must be free of water and oil). Turn the electric egg beater to high speed and beat the eggs clockwise for 5 minutes. Lift the whisk and the egg batter should drip continuously like a ribbon. Then, use a whisk to try to draw "o". If the traces of dripping disappear immediately, you need to beat again for about 30 seconds until the traces appear clearly and disappear after about 5 seconds (as shown in the picture).
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Take out the rice cooker, put oil paper on the bottom of the rice cooker, press the cooking button to preheat, and keep warm until ready. During this period, turn the electric egg beater to low speed and beat clockwise for another 3 minutes to make the egg batter become fine and silky. Then, fix the egg beater in one position and beat the eggs for 15 seconds. Then, move the egg beater to an angle of 15 degrees and continue stirring without moving the egg beater.
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Sift 60g of low-gluten flour and 10g of milk powder into a mixing bowl containing egg batter. Turn on the electric egg beater at low speed and mix for about 20 seconds to mix the cake batter evenly. There should be no gnocchi in the cake batter.
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Take out a small amount of cake batter, pour the melted butter milk liquid into the cake batter, stir gently clockwise, then pour it back and mix with all the cake batter (flip it up and down, like stir-frying from the bottom up) , stir for about 60 times.
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Pour the mixed cake batter into the preheated rice cooker. Press the cook button, jump to keep warm and simmer for 20 minutes. Press the cooking button again, jump to keep warm and simmer for another 20 minutes, and it’s ready to be cooked^_^
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The rice cooker whole egg sponge bread I made myself! Super soft, with even and fine pores, and a silky texture vertically. Have you learned the steps to make a birthday cake without an oven?
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