Low gluten flour 70g

Corn starch 30g

Eggs 6 ph

Water 60g

Corn oil 60g

Salt 2 g

Baking powder 5g

Sugar 30+60g ph

Powder of tartar 5g

How to make the rice cooker version of the cake

1. Sieve 70g of flour and 30g of cornstarch and set aside.

2. 60g water and 30g caster sugar stir until melted.

3. Add 60 grams of corn oil and stir until white

4. Add the flour, add five grams of baking powder, stir to form a batter, do not overmix to avoid gluten, then add the separated six egg yolks.

5. Stir well and set aside,

6. 6 egg whites, 60 grams of granulated sugar, two grams of salt mix, sugar can be put in three times, and then add five grams of cream of tartar, whipped until textured, lift the whisk, the formation of a small curved hook can be.

7. Take 1/3 of the egg white and egg yolk paste and mix well, in all poured into the egg white and mix, like frying vegetables can not draw a circle, rice cooker preheated for 3 minutes.

8. Put all the ingredients into the preheated rice cooker, and then shake up and down a few times, conducive to the discharge of air bubbles.

9. Press the rice cooker's cake function button can be, in addition to the exhaust port covered with a moist clean cloth, good cake, as shown.

10. You can use a bamboo skewer inserted into the cake, there is no sticky surface to bring out, it's done inverted buckle to cool.

11. Cake cooled after the cut side of the picture.