This is my first time making chiffon cake. The recipe is based on the ‘Simple Rice Cooker Cake (No Scale Version)’ from Xiachufang. I used a modified cabinet as a homemade oven for the heating process (equipped with temperature control and timing functions. If you have an oven, you can use it directly with the same effect). I replaced regular milk with Wangzai Milk, resulting in a soft, hand-tearable texture with a rich aroma of eggs and milk. It’s so delicious that you’ll want more! (This recipe is primarily for personal use. Some images are sourced from online user recipes. If there is any infringement, please contact for removal.)
Ingredients: – 6 eggs – 93g low-gluten flour – 45g Wangzai Milk – 25g fine sugar (for egg yolks) – 90g fine sugar (for egg whites) – 45g corn oil A group photo of the main ingredients. Note: All utensils must be free of oil and water and thoroughly dried. To separate egg yolks and whites, crack an egg into a small bowl, use your finger to filter out the egg white into one plate, and place the yolk in another plate. Important: Ensure no yolk mixes into the egg whites. The more egg white separated, the better, as it whips more easily. Add 25g of sugar to the egg yolks and mix well with a spoon. Then, pour 45g of Wangzai Milk into the yolk mixture, followed by 45g of corn oil. Stir until the oil and liquid are fully emulsified. Sift 93g of low-gluten flour into the yolk mixture. Sift half of the flour first, fold and mix using a stirring motion, then add the remaining half and mix until smooth. For the egg whites, add 4-5 drops of 5% white vinegar. Use a whisk at high speed to beat the egg whites, always moving in one direction (e.g., clockwise) along the bowl walls. Ensure even whipping, including the bottom. After 3 minutes, when small bubbles form, add 30g of sugar. Continue whipping for 5 minutes until large bubbles appear, then add another 30g of sugar. Whip for another 3 minutes until texture forms, then add the final 30g of sugar. Stop whipping when glossy peaks form, avoiding over-whipping. Remove all dishes and racks from the sterilizing cabinet, leaving only the bottom layer. Use a plate to shield the heating tube. Place another plate under the non-stick inner pot of the rice cooker to block the bottom heating tube and prevent burning. Lightly grease the bottom of the inner pot with oil using a paper towel (for easy cake removal). Preheat the cabinet to 140°C. Fold 1/3 of the egg whites into the yolk mixture using a stirring motion. Do not overmix. Then, pour the entire yolk mixture into the egg white bowl and mix gently with the same technique until thick but still flowable. Carefully remove the preheated inner pot, pour in the cake batter, and smooth the surface. Tap the pot 5-6 times to release large air bubbles. Place it in the cabinet and heat using the sterilizing mode. Secure the heating button to maintain the sterilizing mode (ensure temperature control functions properly, keeping it at 140°C, and follow electrical safety precautions). Monitor the cake periodically.When the timer reaches 50 minutes, turn off the power and carefully remove the cake. Invert the inner pot and gently scrape the sides to release the cake for completion.
