1. Put the egg white and yolk in two small pots respectively (the eggs should be at room temperature, and those just taken out of the refrigerator should be at room temperature); One third of the egg yolk is put in, and the egg yolk is beaten to light yellow (I usually stir 1 min. If the egg yolk pot is placed in warm water, the stirring effect is better. )

2. Beat the egg whites. When there are many bubbles in the egg white, pour in two-thirds of the sugar and continue stirring. Until the egg white is whipped into a creamy dry foaming state (the hand beating the egg white feels that the stirring is strong, and the egg white can stand at the fingertips until there is no egg liquid in the bowl, which directly determines the quality of the cake. If there is egg liquid in the bowl, the cake will not swell and become an omelet. But you can't play with it either. It is not good to play like cotton for too long. The time is about 5 minutes. Note: there should be no oil and water in the egg white basin. The manual eggbeater should be clean, and the egg yolk should not be stuck. You should not mix a little egg yolk in the egg white. These three points are very important, otherwise the egg white will not be beaten well.

3. Put half of the beaten egg white into the egg yolk and stir carefully, so as not to destroy the bubbles of the egg white. Then put the flour, vanilla sugar and lemon oil into the beaten egg yolk, drop a few drops of white vinegar, and then gently stir evenly (stirring too hard will make the flour gluten and affect the quality of the cake; Vanilla sugar and lemon oil are seasonings and can be omitted; White vinegar is used to remove the fishy smell of eggs.

4. Put the remaining half of the egg white into the egg yolk and stir it evenly (you can't use a blender, but scoop it up from the bottom of the bowl with your hand or a rubber shovel and repeat it several times).

After about 2 minutes, you will find that the egg yolk batter and egg white blend into a paste, and then the cake batter is ready.

6. Put a layer of oil on the rice cooker. If it is not a non-stick pan, you can spread a layer of oil paper or aluminum foil paper. Put some nuts such as walnuts and melon seeds in the bottom of the pot and pour the cake paste into the rice cooker.

7. Press the rice cooker to the cooking heating gear, and it will jump to heat preservation in about 5 minutes. Wait for 2-3 minutes before cooking and heating, and then jump after a few minutes (the batter is a little hard, so you can sprinkle some raisins on it). Repeat this for 3-4 times, and you can smell the cake. Open the lid, the surface is light yellow, higher than before. Poke it with chopsticks.

8, out of the pot, flip, delicious big cake will appear, the bottom should be a little dark yellow.