Rice cooker sponge cake

Rice cooker sponge cake

Ingredients

• 4 egg yolks • 60 g sugar (for yolks) • 4 egg whites • 60 g sugar (for whites) • 90 g cake flour (or all-purpose flour) • 20 g vegetable oil (or butter) • 25 g milk (optional) 

Instructions

1. Separate egg yolks and whites. Remove any egg strings. 2. Whisk yolks with sugar until pale and creamy. 3. In a separate bowl, beat egg whites until foamy. 4. Add sugar in 3 parts while whipping to make a soft, fluffy meringue (soft peaks). 5. Gently mix the yolk mixture into the meringue. 6. Sift in flour and fold gently. 7. Add oil (and milk if using) and mix lightly. 8. Grease the rice cooker pot and pour in the batter (fill halfway). 9. Cook on steam mode for 40 minutes. 10. Check with a skewer; cook an additional 20–30 minutes if needed. 

submitted by /u/Far_Beautiful5101
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