Tools: a rice cooker.

Ingredients: four eggs, one tablespoon of flour, one tablespoon of baking soda powder (yeast powder), two tablespoons of raw flour, salad oil, white sugar and raisins.

Production: first, break the eggs in a container, and add white sugar (according to personal taste), flour, cornflour, baking soda, a small amount of salad oil and raisins while stirring until the eggs and other ingredients are stirred to a very thin paste (if the flour is added too much, it is estimated to be thick, but it will not be soft).

Brush the rice cooker with a layer of salad oil, in order to make the cake not stick to the pot and easy to pour out. Pour the stirred cake paste, cover the lid, and turn the rice cooker to the cooking position until you hear the rice cooker jump to the heat preservation position. However, you can't cook it immediately at this time. Keep the heat preservation for ten minutes to make it fully expand, and it will come out in ten minutes. Use a big plate to buckle it upside down on the rice cooker, and a delicious raisin cake will be cooked. The taste is as good as that made by the oven, and it is simple and convenient, which is very suitable for no use.