2. Beat the eggs into a water-free and oil-free container.
3. Add a few drops of lemon juice and sugar.
4. Turn to coarse bubbles at low speed.
5. Beat the cake paste at medium speed and pull out the water chestnut, so that the cake paste on the eggbeater will not fall off easily.
6. Sieve the low-gluten flour several times.
7. Stir evenly up and down without particles.
8. Add corn oil and mix well.
9. Brush a layer of corn oil evenly in the rice cooker.
10, pour the cake paste into the pot and shake it several times to remove excess bubbles.
1 1. Cover the lid, plug in the power supply and press the "cake" button.
12. The rice cooker jumps to the heat preservation instruction, and the cake is ready.