What I made is the simplest method: just one egg, a little sugar (you can add more if you like it sweeter), and flour. Use a Tupperware shaker cup to put the egg whites and sugar in, cover tightly and shake vigorously until the egg whites become foamy. Then put it into a microwave-safe bowl containing the egg yolks, add sugar and a little flour, and stir slightly to form a paste. Just put it in the microwave for two minutes. It's very simple\x0d\We use a rice cooker to make cake\x0d\Ingredients: 110 grams of flour, 110 grams of sugar (refined sugar, Taikoo brand), 5 eggs (fresh), some butter (the more, the more fragrant and bright) (Packed in a small carton, cut into more than one-third), 50 or 60 grams of milk. Flour and sugar are 1:1, and other things are probably fine. 1. Sift the flour three or four times\x0d\2 , Separate the egg yolks and egg whites\x0d\3. Put a little salt in the egg whites (helps to beat them) \x0d\4. Beat the egg whites until the egg white basin is turned over and the egg whites cannot flow down\x0d \5. Take two-thirds of the sugar and add it in three times while beating the egg whites\x0d\6. Put the remaining one-third of the sugar into the egg yolks and mix thoroughly with the egg yolks until the color of the egg yolks becomes lighter7 \x0d\7. Add butter and milk to the egg yolk paste, and stir thoroughly. \x0d\8. Slowly add the sifted flour into the above custard batter (you can add it several times), and stir thoroughly. 7 \x0d\9. Now, pour the beaten egg white into the batter, be sure to stir evenly\x0d\10. Preheat the rice cooker slightly, apply butter, pour the batter in\x0d\11. Cover the lid , press Cook\x0d\12. Soon (more than 20 minutes), it will jump to the Keep Warm setting. Leave it alone and keep it for half an hour. Then press Cook again, jump to the Keep Warm setting and then keep it. Half an hour should be enough. If you are not sure, just open the lid and take a look.