The simplest method of making cakes using a rice cooker Tools: Rice cooker: power 500W; capacity 2.5L (for reference only, it doesn’t really matter) Materials: 3 to 4 eggs, half a box of milk (250ml), white sugar, ordinary flour (

Both medium-gluten and low-gluten are acceptable) Steps: 1: Separate the egg yolk and egg white, and put them into a clean, oil-free and water-free large bowl.

2: Using three chopsticks, add 2 to 3 tablespoons of sugar to the egg whites, then add a little salt (or a few drops of vinegar or a few drops of lemon juice, choose whatever you want), and beat in circles in one direction (do not change the direction)

!) until it becomes a hard foam, that is, the egg whites will not fall off even if the bowl is turned upside down.

This step is very critical, it depends on whether the cake can rise!

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Of course, an electric egg beater is the most labor-saving. If you don't have one, use a manual egg beater (spiral shape is best). If you don't have one, use three chopsticks.

3: Add the beaten egg white to the egg yolk batter in two batches, stir it up and down, do not make circles, mix well and add a second time until all is mixed; then use a spoon to mix the cake batter.

Make a cross and turn the large bowl with the other hand at the same time to defoam the cake liquid; if you are patient enough, you can also use a toothpick to pop the bubbles one by one.

4: Apply a thin layer of peanut oil to the inner wall of the rice cooker, cover the pot and press the cooking switch. When the switch trips, slowly pour the cake batter into the pot, smooth it with a spoon, or pinch the pot.

Shake it a few times to make it flat (it's very hot, so use a cloth to hold it); then cover the pot and press the cooking switch again.

5: Pour in half the amount of creamy egg white, be careful to stir it up and down instead of in circles.

6: Pour in the stirred stuff and pop all the bubbles.

7: When the cooking switch trips again, ignore it, wait for about 15 to 20 minutes, and press it again; after the third trip, ignore it again; after about 20 minutes, open the lid of the pot and insert a rice cooker into the cake.

Use a toothpick to test. If the toothpick can be pulled out very dry, it means the cake is OK and can be taken out of the pan; (if the toothpick is relatively wet and brings out some cake foam, or you feel that the skin of the cake is not dry enough, then press it again.

Turn the rice on and off after ten minutes. Note: Make sure the bowl containing the egg yolk and egg yolk is clean and free of oil and water. When adding the egg yolk liquid, stir it up and down until it becomes a paste.

Form into stiff peaks. Add the egg whites to the egg yolk batter in two batches and mix evenly. Pour the cake batter into the oiled and heated rice cooker, hold the pot with a cloth and shake it a few times to make it smooth.

Cooking button.