Raw materials:

1, 4 eggs

2. Low-gluten flour or cake flour 100g (starch10g if ordinary flour is not available);

3, sugar 100 grams. (If you use a small cup)

4. A little white vinegar, vanilla sugar and lemon oil.

working methods

1. Put the egg protein and yolk into two small pots respectively (the eggs must be at room temperature, and the ones just taken out of the refrigerator should be at room temperature); Add sugar 1/3 to the egg yolk, and beat the egg yolk until it is light yellow (generally 1 min is enough. If the egg yolk pot is placed in warm water, the stirring effect is better. )

2. Beat the egg whites into a creamy dry foam (the egg whites can stand on your fingertips for about 5 minutes until there is no egg liquid in the bowl. This step directly determines the quality of the cake. If there is egg liquid in the bowl, the cake will not swell and become an omelet. But you can't beat it too long, and then pour the remaining 2/3 sugar into the egg white and stir it gently.

3. Put half of the beaten egg white into the egg yolk and stir carefully, so as not to destroy the bubbles of the egg white.

Then put the flour, vanilla sugar and lemon oil into the beaten egg yolk, and drop a few drops of white vinegar, and then gently stir evenly (stirring too hard will make the flour gluten and affect the quality of the cake; Vanilla sugar and lemon oil are seasonings and can be omitted; White vinegar is used to remove the fishy smell of eggs. )

4. Put the remaining half of the protein into "3" and stir it evenly (do not use a blender, the method is to scoop it up from the bottom of the bowl by hand or rubber shovel and repeat it several times).

After about 2 minutes, you will find that the egg yolk batter and egg white blend into a paste, and then the cake batter is ready.

6. Put a layer of oil on the rice cooker. If it is not a non-stick pan, you can spread a layer of oil paper or aluminum foil paper. Put some nuts such as walnuts and melon seeds in the bottom of the pot and pour the cake paste into the rice cooker.

7. Press the rice cooker to the cooking heating gear, and it will jump to heat preservation in about 5 minutes. Wait for 2-3 minutes before cooking and heating, and then jump after a few minutes (the batter is a little hard, so you can sprinkle some raisins on it). Repeat this for 3-4 times, and you can smell the cake. Open the lid, the surface is light yellow, higher than before. Poke it with chopsticks.

8, out of the pot, flip, delicious big cake will appear, the bottom should be a little dark yellow.