Ingredients: eggs, sugar, flour.

working methods

1. Put the egg protein and yolk into two small pots respectively (eggs must be kept at room temperature, and those just taken out of the refrigerator should be kept at room temperature); Add sugar 1/3 to the egg yolk, and beat the egg yolk until it is light yellow (generally 1 min is enough. If the egg yolk pot is placed in warm water, the stirring effect is better. )

2. Beat the egg white into a creamy dry foam (the egg white can stand on your fingertips for about 5 minutes until there is no egg liquid in the bowl. This step directly determines the quality of the cake. If there is egg liquid in the bowl, the cake will not swell and become an omelet. But you can't beat it either. It is not good to play for too long until it looks like cotton. Then, pour the remaining 2/3 sugar into the egg white and gently stir it a few times. Pay attention to the rice cooker cake! ! There should be no oil and water in the egg white basin. The manual eggbeater should be clean, and no egg yolk should be stuck. There should be no egg yolk mixed in the egg white. These three points are very important, otherwise the egg white will not be beaten well!

3. Put half the beaten egg white into the egg yolk and stir it carefully (just mix it up and down, don't stir it in circles). Don't break the bubbles in the egg white, then put the flour into the beaten egg yolk and stir it gently.

4. Put the remaining half of the protein into "3" and mix well (do not use a blender, but scoop it up from the bottom of the bowl by hand or rubber shovel and repeat it several times).

After about 2 minutes, you will find that the egg yolk batter and egg white are mixed into a paste, and then the cake batter is ready.

6. Coat the rice cooker with oil. If it is not a non-stick pan, you can spread a layer of oil paper or aluminum foil paper. Put some nuts such as walnuts and melon seeds in the bottom of the pot and pour the cake paste into the rice cooker.

7. Press the rice cooker to the cooking heating gear, and it will jump to heat preservation in about 5 minutes. After waiting for 2-3 minutes, it will be heated by cooking again, and then it will jump again in a few minutes (in the meantime, you can sprinkle some raisins on the batter when it is slightly hard). Repeat this for 3-4 times, and you can smell the cake. Open the lid, the surface is light yellow, higher than before. Poke it with chopsticks.

8, after the pot, turn over, delicious big cake on the stage, the bottom should be a little dark yellow. The method of beating protein is 1. First, check your egg whites. Pots and eggs must be clean, oil-free and water-free, otherwise it will increase the difficulty of sending egg whites. Now let's beat the egg whites! Add a teaspoon of salt to the egg white basin first, which is very helpful to send the egg white! Start beating ... until the egg white bubbles, which is 1 min. 3. Now, you can add the prepared 1/3 sugar to the egg white, and continue to stir … until the egg white bubbles evenly. At this time, the egg white is still watery. This may take three minutes. 4. Add 1/2 remaining sugar, stir ... turn protein white, and look carefully! At this point, protein can still see thin bubbles, but it has become a semi-liquid. If you make an angel cake or a Qifeng cake, you can do it. This seems to be called "wet bubble". At this time, when you beat the egg and beat the protein, the protein will drip down. This will take about 4 minutes. 5. Finally, put all the remaining sugar into the basin. Bottom line: Your hand feels a little heavy after hitting, and protein has turned into a semi-gel. After beating for a while, you can sow the protein in the corner of the pot at will, and it won't flow. This is called "dry bubble", which is most suitable for making sponge cakes. It takes two minutes. Enough! Ok, 10 minutes, you have a successful protein. I will definitely make a successful cake! I don't need to say it below! You can make a fragrant and soft cake without baking powder!