I. Preparatory materials

1, 4 eggs

2.100g of low-gluten flour or cake flour (10g of starch can also be added to common flour);

Sugar 100g. (If you use a small cup)

3. A little white vinegar, sugar and oil.

4. Household appliances: 1, one rice cooker;

2, two small pots;

3. A manual eggbeater.

Two. Exercise:

1, put the egg white and yolk in two small pots respectively (eggs should be at room temperature, and those just taken out of the refrigerator should be put.

To room temperature);

Add sugar 1/3 to the egg yolk and beat the egg yolk until it is light yellow (I usually just stir 1 min. If you put the yolk in warm water, the effect will be better. )

2. Beat the egg white until it is dry and frothy like cream (the egg white can stay at 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's not good to play 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.

Attention! ! There should be no oil and water in the egg white basin. The manual eggbeater should be clean, and the egg yolk should not be stuck. The egg white should not be mixed with a little egg yolk. These three points are very important, otherwise the egg white will not be beaten well.

3. Put half of the beaten egg white into the egg yolk and stir carefully, so as not to destroy the bubbles of the egg white.

Then put the flour, sugar and oil into the beaten egg yolk, drop a few drops of white vinegar, and then gently stir evenly (stirring too hard will make the flour gluten and affect the quality of the cake; Sugar and oil are seasonings, and nothing can be added; White vinegar is used to remove the fishy smell of eggs. )

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

5. 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. Put a layer of oil on the rice cooker. 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. Wait for 2-3 minutes before cooking and heating, and then jump after a few minutes (the batter is a little hard, so you can sprinkle some raisins on it). 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, out of the pot, flip, delicious big cake will appear, the bottom should be a little dark yellow.