Ingredients: flour, eggs, milk, salt, sugar, corn oil, baking powder, white vinegar. Gourmet menu: 1 Separate the egg white from the yolk and crush the yolk. (4 eggs) 2. Add a spoonful of sugar to the egg yolk and stir until it is saccharified. 3. Pour in 6 spoonfuls of milk and mix well. 4. Pour in three spoonfuls of corn oil and mix well. 5. Sieve three spoonfuls of flour (the amount of three spoonfuls), a little baking powder and a little salt into the egg yolk liquid and stir well. 6. Stir the egg yolk for later use. 7. Prepare egg whites, as shown in the figure. 8. Put a little salt, a spoonful of sugar and a drop of white vinegar, and continue to beat the egg whites. 9. When it is slightly thicker, put a second spoonful of sugar and continue to beat. 10. Add the third spoonful of sugar and continue to beat the egg whites. It will turn into cream in about 15 minutes, and the eggbeater can stand up when it is picked up. 1 1. Pour one third of the egg white into the egg yolk liquid and stir it up, down, left and right. 12. After stirring evenly, add one third of egg white and continue stirring. Finally, add the remaining egg whites and stir well. 13. Brush the rice cooker with a layer of corn oil, and then press the cooking button to preheat it. Pour the stirred cake paste into the rice cooker and let it exhaust several times. 14. Then press the cooking key, and it will automatically jump to the heat preservation file in about 2 minutes. At this time, cover the vent with a towel and let it stay stuffy for 20 minutes; Then press the cooking button, jump to the heat preservation gear for 2 minutes, and then cover the vent with a towel for 20 minutes. 15. The rice cooker cake is ready.