Directions
- 1Add 3 egg yolks to a bowl.
- 2Whisk the egg yolks.
- 3Add 25g of oil to the egg yolks.
- 4Whisk the mixture until combined.
- 5Add 70g of milk to the mixture.
- 6Whisk the mixture until combined.
- 7Sift 90g of cake flour into the bowl.
- 8Whisk until a smooth batter is formed.
- 9In a separate bowl, whisk 3 egg whites until foamy.
- 10Add 35g of sugar to the egg whites.
- 11Continue whisking until stiff peaks are formed.
- 12Add a portion of the whipped egg whites to the egg yolk batter.
- 13Gently fold the egg whites into the batter.
- 14Pour the combined batter into the remaining whipped egg whites.
- 15Gently fold until fully incorporated.
- 16Pour the cake batter into a rice cooker pot.
- 17Tap the pot on the counter to release air bubbles.
- 18Place the pot into the rice cooker and select the 'cook' button for 30 minutes.
- 19After 30 minutes, switch to 'warm' mode and simmer for 20 minutes.
- 20Once cooked, open the rice cooker.
- 21Invert the cake onto a plate to unmold.
- 22Slice and serve the cake.
Ingredients
- 3 Egg yolks
- 25 g Oil
- 70 g Milk
- 90 g Cake flour
- 3 Egg whites
- 35 g Sugar
Equipment
whiskbowlsieveelectric mixerspatularice cookerplate
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