Ingredients: 60 grams of flour (preferably low-gluten flour), 90 grams of white sugar, three eggs, a little salad oil, 30 grams of milk, and a little baking powder. Method:

1. Separate the egg yolk and egg white. The container used to whip egg whites must be clean and oil-free.

2. Add 30 grams of sugar to the egg yolks and mix well, then add milk, salad oil and baking powder and mix well; add flour in two batches and mix well to form a thick paste.

3. Next, beat the egg whites. Add 30 grams of sugar and use three chopsticks to beat the egg whites until they hang to the side of the container and flow very slowly.

4. Pour the beaten egg whites into the egg yolk paste and mix quickly.

5. Preheat the rice cooker slightly and apply a little salad oil to prevent it from sticking to the pan; pour in the cake batter.

6. Press the rice cooking button until it jumps. Do not turn on the rice cooker at this time and wait until you press the button again. Repeat this three or four times. If there is a button dedicated to cakes, just press it once.