In fact, you can use a rice cooker to prepare some things for the cake: flour, eggs, milk, salt, sugar and oil. You can't touch a drop of water in this process. Dry them all before using them. Actually, according to the amount I made, three eggs should be just right. I used four, and I felt a little too much. Three chopsticks are going to beat the egg whites twice. That's it. In order to highlight the sweetness, add a little salt and a spoonful of sugar and continue to beat. When it is a little thicker, add another spoonful of sugar and continue to beat for about 15 minutes. It will look like this, creamy and the chopsticks will not fall off. This is more important. It's no joke to keep calling 15 minutes. Put two spoonfuls of sugar, three spoonfuls of flour and six spoonfuls of milk in the egg yolk, stir well, and pour half of the cream egg white, which is very painful. Be careful to stir up and down instead of in circles, and then pour in the other half of the cream egg white, so stir up and down. Press the rice cooker to preheat 1 min, and then take it out. When the pot is a little hot, you can pour in a little oil and spread it evenly in the pot. In order to prevent the pan from sticking to the pan, pour in the stirred things, squat a few times, shake out the bubbles, and press the cooking button. It will automatically jump to the heat preservation gear in about 2 minutes. At this time, cover the vent with a towel, and press the cooking button after 20 minutes. It will be ok in 20 minutes, and it can be opened. Hold on. Open the lid and oil it, and it will come out as soon as it is poured. The bottom of the cake is dark, soft and delicious. You're finished. Applause is over! !