There are three extra egg yolks in making angel cakes, so I use them in the golden sponge cake. Add the four eggs and seven egg yolks to use, who dares not to be spongy and who dares not to be golden ~~ Hahaha
Taste: soft as boneless
Electric rice cooker sponge cake
By RoseBlanda
Recipe Recommendations
- sweetening
- braised
- several hours
- ordinary
Steps for Electric rice cooker sponge cake
1
Prepare all materials.
2
Cut the butter into small pieces and cook over medium heat until it boils. Turn off the heat, add the sifted low flour.
3
This is stirred batter.
4
Heat milk to about 60 degrees C, add seven egg yolks, and mix well.
5
Mix the milk egg yolk paste with the butter batter and mix well to form a slightly thin batter.
6
Add 4 egg whites in portions to all the sugar and beat until wet and frothy.
7
This is the beaten egg white and the mixed egg yolk paste.
8
Dig 1/3 of the egg white into the mixed batter, gently turn it up and down and mix evenly.
9
The batter will gradually thicken.
10
Continue to dig another 1/3 of the beaten egg white into the egg yolk paste, and then gently turn it up and down and mix evenly.
11
Stir until smooth and delicate, using cutting and mixing when encountering protein lumps.
12
After mixing well, pour back into the egg white bowl, turn up and down and mix well.
13
Lay oil paper on the inner liner of the electric rice cooker, pour in the batter, shake out large bubbles and plug in.
14
For an ordinary 450W electric rice cooker, press the 'rice' button, jump to 'keep warm' and then keep warm for about half an hour, and repeat this twice.
15
Look inside ~~
16
Cut small pieces ~~ Taste slowlyElectric rice cooker sponge cake Make Tips
1. The last time I pressed the surface of the cake and thought it was not good before adding it. It seems that this amount is more suitable for a 650W pot. I used the wrong pot and took a long time ~~ Fortunately, the cake was not delayed.