ケーキ（りんごと紅茶のケーキ）｜ゆう スイーツ研究家さんのレシピ書き起こし

Preparing the apples Wash the apples thoroughly and cut them into quarters with a knife.
Cut out the core and cut it in half, then cut it in half again.
Place the apples in a heat-resistant bowl, add the sugar (for preparing the apples), and mix with a rubber spatula until incorporated.
Leave it for about 30 minutes.

Apply butter (not listed in ingredients) to the rice cooker.
Put oil in another heat-resistant bowl and heat in the microwave at 500W for 1 minute and 30 seconds to 2 minutes.
Add the flour and mix with a whisk.
Add sugar (for the dough), leaving about 1 tablespoon remaining, and mix.
In a separate bowl, add hot water and the tea leaves from the apple tea leaf pack, let it sit for about a minute, and then add it to the batter.
Heat 1 in the microwave for 3 to 4 minutes, then add about 3 tablespoons of the water from the apples to the dough and mix.
Add milk and mix.
Arrange the apples on the bottom of the rice cooker and cool in the refrigerator.
Separate the eggs into yolks and whites, add the yolks to the batter, mix well, and put the egg whites in a separate bowl.

Mix the egg whites with a whisk until they become white and foamy.
Add the remaining pinch of sugar (for the dough) and mix.
Whip the egg whites until they form streaks when lifted with a whisk, then add the remaining half of the sugar (for the dough) and whisk.
When the mixture is about to form stiff peaks, add the remaining sugar (for the dough) and continue whisking until stiff peaks form.

Add 1/3 of 3 to the bowl of 2 and mix well with a whisk.
Add the remaining 3 ingredients and mix with a rubber spatula, scooping up from the bottom.

Pour Step 4 into the rice cooker and tap the bottom of the rice cooker 3 to 4 times with your hand to remove air.
Put it in the rice cooker and cook normally.

生地に爪楊枝を刺し、焼き加減を確認する。
炊飯釜の内側の生地をゴムベラで剥がす。
熱いうちにお皿に乗せて完成。