1. Prepare all raw materials.

2. Separate the egg yolk from the egg white, and the bowl containing the egg white should be oil-free and water-free.

3. Add a tablespoon of sugar, water/milk and corn oil to the egg yolk.

4. Stir evenly with electric egg beater at low speed, and stir evenly.

5. Sift the low-gluten flour into the egg yolk mixture.

6. Stir evenly with a rubber scraper from bottom to top, and don't stir in circles to avoid gluten in the flour.

7. The mixed yolk batter should be delicate, thick and smooth.

8. Dry the whisk and start beating the egg whites.

9. Add the remaining sugar 1/3 when the fish eye bubbles appear.

10. Then continue to beat the egg whites until they are thick and fine, and then add 1/3 sugar.

1 1. Continue to beat until the lines are clear and obvious, and then add the last 1/3 sugar.

12. Continue to beat the egg whites until they are difficult to foam, and lift the eggbeater until there is a small right angle.

13. Pour13 beaten egg whites into the yolk batter. At this time, put the inner container of the rice cooker into the pot, press the cooking button and preheat it for five minutes.

14. Stir evenly with a rubber scraper, still from bottom to top.

15. Pour all the egg yolk and egg white paste into the egg white basin.

16. Continue to mix evenly with a rubber scraper.

17. The final batter should be fine and smooth.

18. Turn on the rice cooker, take out the inner container, pour the cake paste into the inner container, and gently shake it twice to spread the cake paste evenly.

19. Sprinkle strawberries on the cake batter.

20. Put the liner into the rice cooker, cover the lid and press the cake button for about 40 minutes.

2 1. After the rice cooker automatically completes the steaming function, stew for two or three minutes, open the lid and take out the liner, and the cake is ready.

22. Turn the cake over immediately.

23. After naturally cooling to room temperature, turn it over and gently break the cake by hand, and demould it.