1. First, the rice cooker is preheated, which is a step that many people will ignore. We just replaced the oven with a rice cooker, so preheating is very important. Brush the inner container of the rice cooker, and select the cooking button for the empty pot. When we finish the other things, we can just use it without waiting.

2. Put the whole egg into a larger oil-free and waterless basin, and squeeze a few drops of lemon juice. Lemon juice can reduce the smell of the egg and help stabilize the protein. Although it is not obvious in the whole egg, it is better to add nature, and white vinegar can be added instead.

first, beat the egg evenly with an egg beater, and add the white sugar at one time. Generally, the ratio of sugar to egg in dessert is 2g, and the total sugar content in our dessert has been reduced to 6g, so it can't be less, otherwise the egg paste is unstable and easy to shrink. Beat the batter to a white color at medium speed, which is a bit like cream. When you lift the batter, the batter drops with obvious lines, which will not disappear for 8 seconds, which means it is ok.

if it's not easy to play, you can put a warm water basin under it to help you get rid of it.

3. Sieve the flour into the egg paste at one time and mix it evenly with a rubber scraper. Be careful that it is a copy, not a circle, to avoid defoaming. Without a scraper, any rice cooker shovel or the like can be used, as long as it is not defoamed. In fact, many chefs in professional cake shops mix the egg paste directly by hand.

just mix until there is no dry powder.

4. Mix corn oil and milk, stir it to make it emulsified, add a little batter and stir it. This step can help these solutions to mix with batter better.

5. Add the mixed 4 into the batter in three times, and stir evenly before adding each time. Our cake paste is ready, and its state is semi-fluid, fluffy, light and delicate.

Pour it into the preheated rice cooker from a height, cover it and press the cooking button. A general rice cooker program takes about 4 minutes. If your rice cooker jumps to the heat preservation gear halfway, it means that its firepower will be reduced. You need to manually press it again to keep it heating. It must be heated for 4 minutes. Our cake is equivalent to an eight-inch cake, so it will be wet and sticky in the middle in a short time.

In addition, we need to cover the air outlet of the rice cooker with a wet towel. This towel can play a great role. First of all, it is still breathable. When the cake paste is wet at first, the moisture in it can come out and not be kept inside. When there is no air in the later stage, a wet towel can keep warm, prevent cold air from entering and prevent water vapor from falling back.

6. After heating for 4 minutes, do not open the lid, do not put in cold air, and directly keep the temperature for 2 minutes, which is equivalent to lowering the temperature and continuing heating. This step can make the inside of the cake more mature and not shrink.

the finished cake can be directly inverted and cut into pieces. My rice cooker is a 2L small pot, which is just right for this amount. The cake is of moderate thickness. If the quantity is increased, it is suggested to extend the time appropriately.

This cake has a golden bottom, and it is dense and fluffy inside, so it doesn't collapse or get wet. Like a sponge, it is full of elasticity and tastes sweet. It is very good for breakfast. Moreover, because the mold shape of the rice cooker is also very regular, it is not bad to make a birthday cake with proper decoration. Many people don't have an oven at home and want to try to make cakes. You can give it a try.