1, in the selection of flour is not selected correctly, generally choose low-gluten flour, or ordinary flour with corn starch 1 to 3 ratio of use;

2, the proportion of liquid materials is not right, rice cooker cake used when the water, eggs, oil, milk, etc., the proportion needs to be controlled well, too much of the liquid materials Often a main reason why the cake does not rise;

3, the protein is not well beaten, in the egg white, you can add a little corn starch, so that the protein to keep in the foaming state;

4, the protein and yolk mixing is not good, the yolk will be beaten first and then go to beat the egg white, you can keep in the state of foam and yolk mixing.