2. Three chopsticks, add 2~3 tablespoons of white sugar to the egg white, and then add a little salt (or a few drops of vinegar or lemon juice, ...
3. Add the beaten egg whites to the egg yolk paste twice, stir them up and down, do not circle, mix well and add them again. ...
4. Put a thin layer of peanut oil on the inner wall of the rice cooker, cover the lid and press the cooking switch. When the switch trips, slowly put the cake paste. ...
5. Pour in half the creamy egg white, and be careful to stir it up and down instead of in circles.
6. Pour in the stirred things, and the finished product is like this, and then pop all the bubbles.
7. When the cooking switch jumps again, ignore it, wait 15~20 minutes, and press it again; After the third trip, still ignore it; After about 20 minutes, open the lid and insert a toothpick into the cake for testing. If the toothpick can be pulled out very dry, it means that the cake is OK and can be cooked. (If the toothpick is wet and brings out some cake foam, or if you think the cake skin is not dry enough, press the cooking switch again and cook in ten minutes.
8. The cake that comes out upside down after a little cooling is at the bottom when the upward side is in the pot, which is particularly beautiful in color.