Rice cooker cake making method: Ingredients: self-raising flour, 3 eggs, white sugar, milk (or milk powder), salad oil Method: 1. Separate egg whites and egg yolks; (must be separated, otherwise the cake will not rise) 2. Beat the egg whites

, add an appropriate amount of white sugar, and then beat into dry foam; (it takes about 15 minutes manually, until the egg whites on the chopsticks will not fall off after picking up the chopsticks. Increase or decrease the sugar according to personal preference) 3. Add self-raising sugar to the egg yolks

6 spoons of powder and milk, stir evenly; (the amount of self-raising flour is proportional to the eggs, 1 egg is about 20 grams of self-raising flour, up to 4 eggs. If you use milk powder, add 6 spoons of water and mix the egg yolk paste evenly) 4.

Pour the egg yolk paste into the egg white paste and mix evenly.

(The egg paste should not be too dry, otherwise it will easily stick to the pot. It is best to have a semi-liquid state that can drip from a ladle, but not into lines) 5. Pour salad oil into the inner pot, and grease the bottom and walls of the pot (the oil should not

Too little, otherwise it will easily stick to the pot).

6. Press the "cake button" and heat the oil. After about two minutes, the machine will make a beeping sound, indicating that the preheating is complete.

After preheating is complete, add the cake batter and close the lid.

7. When the baking time is over, open the lid as soon as possible to avoid condensation water dripping onto the surface of the cake and affecting the appearance and taste. After opening the lid, let the surface water vapor evaporate for about half a minute.