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Chiffon cake recipe
Ingredients (for 1 cake) 100 g cake or pastry flour 6 eggs (divided into 6 egg whites and 6 egg yolks) 120 g sugar (divided into two parts) 90 cc milk 50 cc olive oil Directions Crack 6 eggs and separate the yolks from the egg whites. Break up the 6 egg yolks with a whisk and mix with 60 g of sugar 2 or 3 times Add 50 cc of olive oil and 90 cc of milk to the mixture, then add 120 g of flour in several additions, mixing well until smooth. Beat 6 egg whites with a hand mixer to make a meringue: Add 60 g of sugar in a few additions and beat until stiff peaks are formed. Add the meringue to the flour and egg yolk mixture and blend gently. Pour the mixture into the rice cooker and cook at the usual automatic settings for rice. When the dough no longer sticks to a bamboo skewer p
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