Materials: 100g of low gluten flour, 4 eggs, 80g of sugar, 45g of milk, 45g of corn oil, a few drops of white vinegar.

Making method:

1, egg separation. Separate the egg white and egg yolk in two containers, the basin for the egg white must be dry and oil-free.

2. Beat the yolks and add the milk and whisk until the egg mixture is completely blended with the milk.

3. Add 20 grams of sugar and mix well.

4. Sift in the low-flour flour and mix until the flour and egg mixture are blended without flour particles.

5. Add corn oil and mix until the oil and batter are completely blended into a shiny batter.

6: Add a few drops of white vinegar to the egg whites, add the remaining 60 grams of sugar in three batches, and whip the egg whites.

7. Whip until you can lift the whisk and pull it out at a right angle without bending.

8, the rice cooker liner out of the dry water, and then into the press the cook button for five minutes to preheat.

9, take out one-third of the whipped egg white into the egg yolk paste, mix well, using the flip or cut the mixing technique, can not cut the circle mixing.

10, and then add the remaining one-half of the egg white mix, and finally pour in all the remaining egg white mix.

11, take out the preheated liner and pour in the cake batter, and put it on the countertop to shake out the big bubbles.

12. Put it into the rice cooker and press the cook button.

13, jump to the keep warm button with a damp towel to cover the top vent, smothered for 20 minutes.

14, out of the pot and inverted out.

15, take off the mold and cut into pieces to plate, ready to serve.