1, ingredients: flour, pure milk, eggs, sugar, white vinegar, corn oil.

2, the container to do the cake must be waterless and oil-free, egg yolks and egg whites separated.

3, egg yolks add 30 grams of sugar and mix well.

4, to 100 grams of pure milk.

5. Add 120 grams of flour and stir into a grain-free batter.

6, finally pour in two spoons of corn oil and mix well.

7, the following to whip the egg white, first drop a little white vinegar.

8, with a whisk until foamy, add 20 grams of sugar, continue to whip, and then add two times each 20 grams of sugar.

9, and finally whipped until dense meringue, inverted buckle will not flow down on it.

10, scoop 1/3 of the meringue into the egg batter and stir.

11, then pour the whisked egg batter back into the bowl of meringue.

12: Zig-zag until the meringue is incorporated into the batter.

13: Brush the rice cooker liner with oil.

14: Pour the egg batter into the rice cooker liner from high and down.

15: Shake a few times before putting it into the rice cooker.

16, turn on the normal cooking button, cook and smother for half an hour.