Ingredients: low-gluten flour 100g (corn starch can be added if it is not available) and 4 eggs.

Accessories: six spoonfuls of milk, 50g of sugar, two spoonfuls of oil, a little salt and a little white vinegar.

Tools: an egg beater (preferably electric with three chopsticks), two clean pots (don't touch a drop of water), a sieve (don't need it, but stir it well), and an electric rice cooker (electric pressure cooker is also ok).

working methods

1. Separate the egg whites and yolks and put them in two clean pots, otherwise they won't get wet ~

Now let's beat the egg yolk first, add a spoonful of sugar, add six spoonfuls of milk, and finally add two spoonfuls of oil and a little salt.

3. Sieve the low-gluten flour into the processed egg yolk. You can't use the eggbeater at this time. You can only stir up and down or draw a cross until the mixture is uniform. This is because if you stir with an eggbeater, the cake won't soften.

Then let's beat the egg whites. Add a few drops of vinegar to the egg white first (it is easier to remove), and then add sugar (in fact, adding sugar at any time will not have any effect).

5, the egg white has been creamed, just put it on chopsticks.

6. After that, slowly add the beaten egg whites into step (3), and only stir them up and down or cross-stir them until they are evenly mixed.

7. Brush a layer of oil on the rice cooker (electric pressure cooker) and preheat it for 5 minutes.

8. Then pour the cake paste into the pot and press the cake button (if not, press the cooking button for 40 minutes, the time varies from pot to pot).

9. Finally, a soft and delicious cake is ready! \(^o^)/~