Ingredients: 100g low-gluten flour, 4 eggs, 80g white sugar, 45g milk, 45g corn oil, a few drops of white vinegar.

Preparation method:

1. Separate eggs. The egg whites and egg yolks are placed in two separate containers. The basin containing the egg whites must be dry and oil-free.

2. Beat the egg yolks, add milk and stir until the egg liquid and milk are completely combined.

3. Add 20 grams of sugar and stir evenly.

4. Sift in the low-gluten flour and mix until the flour and egg liquid are combined and there are no flour particles.

5. Add corn oil and stir until the oil and batter are completely combined into a shiny batter.

6. Add a few drops of white vinegar to the egg whites, add the remaining 60 grams of white sugar in three batches, and beat the egg whites.

7. Beat until you lift the egg beater and pull it out at a right angle without bending.

8. Take out the inner pot of the rice cooker and wipe it dry, then put it in and press the cooking button for five minutes to preheat.

9. Take out one-third of the beaten egg whites and add it to the egg yolk paste and mix well. Use the turning or cutting technique. Do not stir in circles.

10. Add the remaining half of the egg whites and mix well. Finally, pour in all the remaining egg whites and mix well.

11. Take out the preheated inner pot, pour in the mixed cake batter, and place it on the countertop to knock out any big bubbles.

12. Put it into the rice cooker and press the cooking button.

13. After jumping to the keep warm button, cover the upper exhaust port with a wet towel and keep it stuffy for 20 minutes.

14. Turn it upside down after taking it out of the pot.

15. After demoulding, cut into pieces and serve.