1. Prepare ingredients: eggs, flour, vegetable oil, pure milk, and sugar

2. Practice: Separate egg whites and yolks. If there is no separation tool at home, we can directly beat five eggs into the bowl, then gently pinch the mineral water bottle with the mineral water bottle mouth facing the egg yolks, so that the egg yolks are sucked into the mineral water bottle mouth. Then we put the egg yolks into another bowl and put the others in turn.

3. Squeeze the prepared orange juice into a bowl for later use.

4. Break the egg yolk, add half a bag of pure milk to the egg yolk, and continue to stir evenly; Then add 21 ml of vegetable oil to the milk and egg mixture and continue to stir evenly.

5. After stirring evenly, add the flour in two times, which makes it easier to stir more evenly. First, add half of the flour, and then add about 2g of yeast powder, which will make the cake taste softer. Then, pour the orange juice squeezed out before into the bowl and continue to stir. At this time, add the other half of the flour and stir until it is sticky.

6. There is no one from electric egg beater at home, so we can make a manual eggbeater with mineral water bottles, which is much faster than the eggbeater we bought and can save half the time. First, cut off the bottom of the empty bottle, and then cut the bottom into a few small strips about one centimeter with scissors. We made the eggbeater with the empty bottle.

when using the prepared eggbeater to beat the egg whites, sugar should be added in three times, the first time adding one third, until there are small bubbles, the second time adding sugar, and then continuing to stir and beat, when the egg whites are fine and sticky, adding sugar for the third time, and continuing to beat until the egg whites are inverted, even if the egg whites are beaten, the beating is successful.

7. Mix the batter with the egg white, and stir it up and down evenly like cooking. When stirring, be sure not to stir it clockwise in one direction, so that the cake will not rise easily.

8. preheat the rice cooker, evenly brush a layer of oil on the bottom of the cooker, then pour the stirred cake liquid into the rice cooker, cover it and stew for about 35 minutes.

after 9 or 35 minutes, open the lid, and the cake is ready, without oven or electric egg beater, so the cake made simply will not collapse! Then take out the cake, buckle it upside down on the chopping board, cut it into small pieces with a knife, and have a bite. The taste is very soft.