Ingredients: 300 grams of flour, 5 eggs, 40 grams of peanut oil, 225 ml of pure milk, 60 grams of white sugar and half a teaspoon of white vinegar.

Step 1: First, prepare two water-free and oil-free basins, and then put the prepared five eggs into the basins, and put the yolk and egg liquid in different basins respectively.

Step 2: Add 225ml of pure milk to the egg yolk, 40ml of peanut oil, then sift in 300g of flour with a honey sieve, stir it evenly with a shovel until it is thick and old yogurt, and then set aside.

Step 3: Add half a teaspoon of white vinegar into the egg white, then add 20g of white sugar, and use electric egg beater to beat it to a big bubble at a medium speed, then add 20g of white sugar, and continue to beat it at a medium speed until the egg white turns white, from a big bubble to a delicate little bubble, then add 20g of white sugar, and continue to beat it, and finally beat it until the small sharp corner of the egg white does not disappear.

Step 4: Pour half of the mixed egg yolk paste into the beaten egg white, and then mix it evenly with a spoon. Note: it must be mixed up and down or left and right, and it must not be stirred, otherwise it will be easy to defoam. Then pour the evenly mixed paste into the pot with the remaining half of the yolk paste and mix it evenly again.

Step 5: After the egg yolk paste and the egg white are thoroughly mixed, brush a layer of oil on the inner liner of the rice cooker, then pour the mixed cake paste into the rice cooker, shake it a few times to shake out the bubbles inside, then put it back on the rice cooker and cover it. Press the cooking button to cook the cake!

Step 6: After the cake is cooked, take it out of the pot, pour it on the cutting board, then change the knife and cut it into small pieces of uniform size, and you can eat it.