As a food lover, I have a strong say in this kind of food issues. Let me use my own experience to prepare the ingredients: 200 grams of flour, 4 eggs, 100 grams of milk, a few drops of lemon juice, 50 grams of sugar, and

The right amount of oil also requires several pots, mesh sieves, egg yolk separators, electric egg beaters, and rice cookers. After preparing all the materials, we started making it.

I think these tools are needed, otherwise it would be very difficult to do it manually.

First use an egg yolk separator to separate the egg yolk and protein. Use this tool to easily separate the egg yolk and place it in two deeper basins.

Then add 20 grams of white sugar and an appropriate amount of oil to the egg yolks. Use a manual egg beater to stir in one direction until there are no particles. Then sift in the flour and stir into a batter. Remember not to stir vigorously. Make a Z-shape.

Stir until there are no lumps of flour left.

Come down and add a few drops of lemon juice to the egg white bowl. This is to remove the fishy smell. Use an electric egg beater to beat the egg whites. After a slight beat, add the first sugar. After beating for a while, add another sugar and then beat until the egg whites are mixed.

After the cream is a little hard, add sugar again, and finally beat the meringue until clear lines appear. When you lift the egg beater, there will be obvious small hooks.

Then put one-third of the meringue into the egg yolk batter, stir evenly, then pour the mixed cake batter into the remaining meringue basin, and continue to stir. This action should be like stir-frying, without making circles.

Stir, be sure to be quick during this process.

Brush the rice cooker with cooking oil, pour the cake batter, then take out the rice cooker inner pot and shake it gently a few times to release air bubbles.

Finally, put the inner pot filled with cake batter, close the lid, and click the cake button directly. When the time is up, you can already smell the aroma of the cake, but don't open it in a hurry. Wait five minutes to open the lid to prevent collapse.

After taking it out, the cake looked plump, smelled delicious, and tasted soft.

Everyone will fail when making cakes. Don’t be afraid of failure. As long as you dare to challenge again, you will definitely succeed in the end. After many attempts, I found that making cakes in a rice cooker is indeed much easier than baking cakes in an oven. It will not burn or crack.

As long as you do the middle steps well, there will be no problem. You must give it a try. After making the cake, prepare some cream and decorative materials, and you can make a beautiful cake.