Ingredients: 4 eggs, 60g sugar, 55g cooking oil, 65ml milk, 100g low-gluten flour.

Method: The first step is to separate the egg yolk and egg white. There must be no egg yolk in the egg white, and then process them separately.

In the second step, add cooking oil and milk to the egg yolks and stir evenly. Finally, sift in the flour and stir until there are no grains. Set aside.

Step 3 in the picture, then beat the egg whites, and add the sugar to the egg whites in three batches. Beat the egg whites for the first time until they are like thick fish foam, the second time until they are wet and foamy, and the third time until there are small peaks when you lift the egg beater.

Egg paste.

When whipping, you can add two drops of white vinegar to effectively whip.

Picture step 4, then mix the egg yolks and egg whites, first pour one-third of the egg whites into the egg yolk paste and stir evenly, stir evenly, then pour in the remaining egg whites, and stir evenly again.

In the fifth step of the picture, wipe the inner pot of the rice cooker dry, then brush it with a layer of oil, and then pour the egg batter. The egg batter is poured into the pot and appears folded, indicating that the previous steps have been successful.

The sixth step in the picture, finally shake, shake the surface evenly, then put it into the rice cooker, cover it, press the cooking button, wait for about 40-50 minutes, when the rice cooker displays keep warm, then use the wet rice cooker.

Cover the air outlet with a towel and simmer for another 20 minutes.

Step 7: After the cake is done, you can take it out of the mold, invert it into a plate, cool it, cut it into pieces and eat it.