Universal 8-inch Chiffon Cake for Oven (Rice Cooker) [Super Detailed Steps] (Super Simple)

If you didn’t succeed, please, please, check if your steps are the same as mine. Have you read my notes? Is the egg white whipped enough? Is the egg yolk batter too stretchy or too runny? This recipe is absolutely fine! Thank you for loving my recipe! At the end, you’ll find various reasons for failure! Make sure to carefully look at these points!!! Important!! Disclaimer upfront: 1. The bowl must be free of water and oil! 2. Prepare two large bowls, as whipped egg white will increase a lot in volume. A small bowl won’t work. 3. No egg yolks should mix into the egg whites! Many recipes include various additives and baking powder, but I don’t use anything like that, not even lemon juice, white vinegar, or any other additives. It’s very suitable for kids and super healthy! Here are some suggestions for those using rice cookers! Important points are listed separately!!!!!!!!!! It’s not recommended without a kitchen scale! It’s not recommended if your rice cooker can’t run for at least 40 minutes! It’s not recommended if you lack experience with manual egg beating! How can you produce a perfect chiffon cake when your tools are incomplete or uncomfortable to use? I’ve tweaked the recipe a bit more, and the results are even prettier.