Tools/ingredients: a rice cooker, a manual blender (electric is better), two large bowls, four eggs, flour 100g, cake powder 15g, sugar 100g, and raisins.

1. Put the egg yolk and egg white into two large bowls respectively (this method can shorten the beating time and is suitable for manual mixer); Sugar13 is put into egg yolk, and 2/3 into egg white; Beat the yolk until it is light yellow (generally 1 minute is enough).

Beat the egg whites into cream (it takes a long time to beat the egg whites into the bowl without egg liquid. This step directly depends on the quality of the cake. If there is egg liquid in the bowl, the cake won't swell and become an omelet.

3. Put the flour (sieved) and cake powder into the egg yolk and stir gently (stirring too hard will make the noodles stiff and affect the quality of the cake). After stirring, you will find that the noodles are all together (no need to add water).

4. Put the egg whites in a bowl and stir (you can't use a blender. The method is to scoop it up from the bottom of the bowl by hand and repeat it several times before turning. After about 2 minutes, you will find that the dough and egg white in the bowl have become mushy.

After the egg paste is done, you can put a layer of oil on the rice cooker and pour the egg paste in. Cover the lid, press the "cook" button of the rice cooker, and jump to the heat preservation in about 5 minutes. Wait 2-3 minutes, then press the cooking button, and then jump in a few minutes. At this time, you can smell the cake.

Open the lid, the surface is light yellow, a little higher than the original. Poke it with chopsticks. If you can poke it in and there is no egg paste on the chopsticks, it means it's ok. Take out the pot, turn it over and the cake will come down. It should be a little dark at the bottom. After cooling, it can be decorated with whipped cream.