Rice Cooker Sponge Cake

Rice Cooker Sponge Cake Ingredients (for a 3L rice cooker) 5 eggs 165g low-gluten flour 165g granulated sugar 65g milk 45g corn oil Steps 1️⃣ Add eggs and granulated sugar to a large bowl. Beat on high speed with an electric mixer until the batter drawn with the whisk leaves a trail that doesn't disappear immediately when you lift the whisk. 2️⃣ Sift in the low-gluten flour in two additions. Use a spatula to fold the mixture from the bottom up, as if stir-frying vegetables, until no dry flour is visible. 3️⃣ Mix milk and corn oil until emulsified and no oil streaks are visible. Take a small portion of the beaten batter and mix it in. 4️⃣ Pour this back into the main batter and gently fold until the batter is smooth and glossy. 5️⃣ Lightly grease the inner pot of the rice cooker. Pour in the batter, gently tap it on the table a few times to remove large air bubbles, and bake using the cake setting for about 40 minutes. Tips 💡 Be sure to use room temperature eggs. If it's cold, you can place the mixing bowl over warm water (around 40°C) while beating for better efficiency and more stable bubbles. 💡 When mixing in the flour and the milk-oil mixture, do not stir in circles. Always use a "folding" motion to prevent the batter from becoming dense. 💡 If your rice cooker doesn't have a "cake" mode, use the regular "cook" button. After the button pops up, don't open the lid immediately. Let it steam for another 10 minutes to ensure it's fully cooked.