2. Break the egg yolk, add the prepared 80ml milk powder, mix three tablespoons of flour and one tablespoon of corn flour, sift it into the egg yolk milk with flour sieve and stir it into a paste.
3. Add a spoonful of sugar to the egg white and beat it with an egg beater until it thickens. Then add another spoonful of sugar and continue stirring until they become creamy. Add the last spoonful of sugar and stir until hard and foaming.
4. Take one third of the cream and add it to the egg yolk paste bowl, and stir it up and down to mix well. Pour the mixed liquid into the remaining cream, continue to stir up and down and mix evenly, and pour it into the preheated oiled rice cooker.
5. Press the cooking button of the rice cooker, and the rice cooker will automatically jump into the heat preservation after about two or three minutes. Cover the outlet hole of the rice cooker with a damp cloth, and keep it stuffy for 20 minutes. Press the cooking button again and keep the temperature for another 20 minutes, and you can make a delicious cake.
Because the rice cooker is oiled, you can easily take out the cake by turning the rice cooker upside down.
7. Turn it over after cooling. Wow, delicious cake. Eat it.