Step 1, prepare the ingredients to be used: 6 raw eggs, 50 grams of milk, 90 grams of low-gluten flour, corn oil, the amount of sugar according to their own preferences, if you like to eat sweet, put a little more, don't like to eat sweet, put some less.

We first take two large clean bowls, beat the eggs into a bowl, separate the egg whites and yolks, and put them into two separate bowls.

Step 2, whisk the egg yolks with chopsticks, add the corn oil and milk, mix well, sift the low gluten flour into it, and use your hands to mix randomly, mixing until the yolk paste is like a ribbon and not so thin feeling when it is ready.

Step 3, beat the egg whites with a wire whisk, add the sugar in three batches, lower the speed of the whisk, and beat the egg whites until the bubbles become smaller and you feel the resistance of the whisk.

Step 4, take some of the egg whites and put them into the yolk mixture, mix well, then put all the rest of the egg whites into it, and scrape it with a spatula in one direction until it becomes a fine, glossy cake batter.

Step 5: Pour the cake batter into the inner pot of the rice cooker and scrape the top with a spatula. Then press the "Cake" button and wait for it to stop. Or rice cooker does not have a cake function, you can use the "rice" function, but the time may not be so good to grasp, you can first simmer for 50 minutes to open to see, according to the situation of the adjustment.