1. Separate egg yolk and protein. The egg white container must be clean and oil-free.
2. Add 30 grams of sugar to the egg yolk and stir well, then add milk, salad oil and baking powder and stir well; Add flour twice and mix well to form a thick paste.
3. The next step is to send protein. Add 30 grams of sugar and stir the egg whites with three chopsticks until the egg whites flow very slowly.
4. Pour the beaten protein into the egg yolk paste and stir well.
5. Preheat the rice cooker slightly and apply a little salad oil to prevent the cooker from sticking; Pour in the cake paste.
6. Press the cook button until you jump. Don't turn on the rice cooker at this time. Press the button again later and repeat it three or four times. If there is a cake button, just press it.