Steamed Sponge Cake Using a Rice Cooker

Name: Steamed Sponge Cake Using a Rice Cooker
Total time: 2400 s
Cuisine: American
Ingredients: 1/2 cup all-purpose flour (about 60 grams); 1/3 cup cornstarch (about 40 grams); 1 1/3 tablespoons vegetable oil (about 20 ml); 2 2/3 tablespoons fresh milk (about 40 ml); A few drops of lemon juice; 1/2 teaspoon salt; 4 eggs; 1/2 cup sugar (about 100 grams)

Kim Ngân @cook_9441711

Steamed Sponge Cake Using a Rice Cooker

Kim Ngân @cook_9441711

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Ingredients

40 minutes

1/2 cupall-purpose flour (about 60 grams)
1/3 cupcornstarch (about 40 grams)
1 1/3 tablespoonsvegetable oil (about 20 ml)
2 2/3 tablespoonsfresh milk (about 40 ml)
A fewdrops of lemon juice
1/2 teaspoonsalt
4eggs
1/2 cupsugar (about 100 grams)

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Steps

40 minutes

1

Separate the egg yolks and whites.
2

Add salt and lemon juice to the egg whites and beat until frothy. Gradually add sugar in two batches and continue beating until stiff peaks form.
3

Sift the all-purpose flour and cornstarch together until smooth.
4

In a separate bowl, beat the egg yolks with the fresh milk and vegetable oil until combined. Gradually sift in the flour mixture, folding gently to avoid deflating the batter.
5

Finally, add a little oil to the rice cooker, pour in the batter, and cook for about 35 minutes until the cake is done.