Rice Cooker Chiffon Cake

Group photo of ingredients: Corn oil can be replaced with soybean oil, salad oil, or other plant oils with no obvious taste; milk can be replaced with an equal amount of cold water, fruit juice, or vegetable juice.

Separate the egg whites and yolks, and put the egg whites into a clean bowl that is free of oil and water.

Use an electric mixer to beat the egg whites at high speed until coarse bubbles form. Add the granulated sugar in three portions: first when coarse bubbles appear, second when they become white and foamy, and third when they turn into fine white foam. The egg white mixture should be smooth and glossy, showing obvious patterns. Turn off the mixer and lift the beaters; the egg white should form small straight peaks or small soft peaks. Set aside for later use.

Gradually add corn oil and milk to the egg yolks and beat until well combined and free of oil spots, then sift in the low-gluten flour.

Use a whisk to stir evenly in irregular directions. Lift the whisk, and the egg yolk mixture will fall down evenly.

Take 1/3 of the egg white mixture and mix it evenly with the egg yolk mixture.

Mix the remaining egg white batter with the egg yolk batter, folding from the bottom or cutting and folding, until the cake batter is delicate and glossy.

The non-stick coated inner pot of the rice cooker does not need any oil on the inner wall, nor does it need to be preheated. Just pour the cake batter into the pot and lift the pot to tap it a few times to release large air bubbles.

Place the inner pot in the rice cooker, turn on the power, and cover with the lid.

Select the 'Cake' program, 50 minutes; if your rice cooker does not have a 'Cake' function, it is not recommended to use it. You can use an oven or a steamer instead.

Time's up, the rice cooker cake is perfectly risen, without any collapse at all.

Take out the inner pot and turn it upside down on the drying rack.

The cake naturally came off, with some of the cake's outer layer sticking to the sides of the pan. Although the appearance is slightly affected, it does not affect the fluffy interior of the cake at all.

Look, some of the cake batter is on the sides of the pan. Let it cool for a bit, and once the moisture evaporates, it will come off with a swipe of your hand.

Rice cooker chiffon cake, soft and light!