Cake flour or all-purpose flour 75 grams Milk 60 grams
Corn or sunflower oil 50 grams Eggs 5
Sugar 75 grams Fresh lemon one
How to make rice cooker version of chiffon cake Illustration of how to make rice cooker version of chiffon cake 1

Step 1

Prepare all the ingredients, Tools: Egg beater, scraper, electronic scale, two large basins, two bowls Rice cooker version of chiffon cake recipe illustration 2

Step 2

Separate the yolks and egg whites of 5 eggs and put them in two large basins for later use! Rice cooker version of chiffon cake recipe illustration 3

Step 3

First mix the egg yolks evenlyRice cooker version of chiffon cake recipe 4

Step 4

Add another 50 grams of corn oil and continue to stir. After stirring evenly, add 60 grams of milk and continue to stir evenly. Rice cooker version of chiffon cake recipe illustration 5

Step 5

Sift 75 grams of flour into the egg yolk liquid! Use it to draw a Z-shape and stir, never make circles! Rice cooker version of chiffon cake recipe 6

Step 6

Stir until you can hang the stirrer and form a line and flow down evenly, then set it aside for later use. If it is a bit thick, you can add some milk! Rice cooker version of chiffon cake recipe illustration 7

Step 7

Squeeze a few drops of fresh lemon juice into the egg whites and start beating Rice cooker version of chiffon cake recipe 8

Step 8

Whip until it forms big bubbles. Add 25 grams of sugar first and continue whipping! Rice cooker version of chiffon cake recipe illustration 9

Step 9

When it is whipped into small bubbles, add 25 grams of sugar and continue whipping! Rice cooker version of chiffon cake recipe 10

Step 10

When the surface has clear texture, add the last 25 grams of sugar! Keep going Rice cooker version of chiffon cake recipe 11

Step 11

Whisk the protein liquid until it can stand up easily when pushed with a spoon!Rice cooker version of chiffon cake recipe 12

Step 12

Pour one-third of the beaten egg whites into the egg yolk liquid. Do not stir in circles. You can only stir over and over. Rice cooker version of chiffon cake recipe 13

Step 13

Stir evenly, then pour the mixture into the whipped protein liquid! Keep stirring over and over! Never stir in circles rice cooker version QiIllustration of how to make wind cake 14

Step 14

Mix everything evenly and you will have such a silky egg liquid! Rice cooker version of chiffon cake recipe 15

Step 15

Brush oil on the bottom and walls of the rice cooker! There can be no excess oil underneath! Rice cooker version of chiffon cake recipe 16

Step 16

Pour the mixed egg liquid into the rice cooker and knock out the bubbles!Rice cooker version of chiffon cake recipe 17

Step 17

Cook for 40 minutes! Rice cooker version of chiffon cake recipe 18

Step 18

When the time is up, spread out the parchment paper, turn the pan upside down on the parchment paper, and the chiffon cake is ready! Rice cooker version of chiffon cake recipe 19

Step 19

Extremely soft! Melts in your mouth! Cooking tips for rice cooker version of chiffon cake