1. Beat the egg white with three chopsticks, which is much faster than the two medicines. It won't take long to foam (to highlight the sweetness, you can put a little salt), put a spoonful of sugar and continue to beat. When it is a little thicker, add another spoonful of sugar, and then continue to beat. After repeating this for about 15 minutes, it will become creamy and the chopsticks will not fall off. This process is more critical, a little painful! Need a little patience and persistence! There better be an eggbeater here!

2. Put two spoonfuls of sugar, three spoonfuls of flour and six spoonfuls of milk into the egg yolk and stir well;

3. Pour in half of the cream protein and stir (stir up and down instead of in circles). Pay special attention to this;

4. Stir well, pour in the other half of cream egg white and stir up and down;

5. Press the cooking button, preheat the rice cooker for 1 min, and take it out. The pot is a little hot. Pour a little oil into the pan and wipe it evenly to prevent it from sticking to the pan.

6. Pour in the stirred things, and then squat a few times to shake out the bubbles;

7. Press the cooking button, and it will automatically jump to the heat preservation file after 2 minutes. At this point, cover the vent with a towel for 20 minutes, then press the cooking button, and it will be ready in 20 minutes.

Cake is an ancient western pastry, usually made in an oven. Cake is made of eggs, sugar and wheat flour as the main raw materials. Milk, fruit juice, milk powder, fragrant powder, salad oil, water, shortening and baking powder are auxiliary materials. After stirring, concocting and baking, sponge-like snacks are made.

Cake is a kind of pasta, usually sweet. A typical cake is baked. Cake materials mainly include flour, sweetener (usually sucrose), binder (usually eggs, which vegetarians can replace with gluten and starch), shortening (usually butter or margarine, and cakes with low fat content will be replaced with concentrated juice), liquid (milk, water or juice), essence and starter (such as yeast or baking powder).

Cakes can be generally divided into three categories according to their raw materials, mixing methods and batter properties.

1. Pasta cake: The content of oil in the formula is as high as about 60% of flour, which is used to lubricate the batter to produce soft tissue, and help the batter to mix a lot of air during the mixing process to produce a puffing effect. Generally, cream cakes and pudding cakes belong to this category.

(2) Milk-soaked cake: The formula is characterized in that the main raw material is eggs, without any solid fat. Protein, which is tough and denatured in egg liquid, is used to make cakes fluffy in the process of batter mixing and baking. According to the egg materials used, it can be divided into egg white (such as angel cake) and sponge (such as sponge cake).

(3) Foamed cake: It is made by mixing batter and foam and changing the structure of foam cake.