The detailed steps are as follows:

1. Tools:

1. A rice cooker

2. A hand mixer (electric The better)

3. Two large bowls

2. Materials:

1. 4 eggs 2. 100 grams of flour (add 10 grams of starch, which can reduce the gluten of the noodles, it is better to use cake flour);

3. 100 grams of sugar;

4. Raisins and other flavors can be added with a small amount It’s okay not to add more.

3. Production:

1. Separate the egg yolks and whites into two large bowls (this method can shorten the beating time and is suitable for hand mixers) ;

2. Put 1/3 of the sugar into the egg yolks and 2/3 into the egg whites;

3. Beat the egg yolks until they become light yellow (usually stir for 1 minute) That's it);

4. Beat the egg whites until they are like cream (beat until the egg whites are able to hold the tip of your hand, this will take a long time, beat until there is no egg liquid in the bowl, this step It directly depends on the quality of the cake. If there is still egg liquid in the bowl, the cake will not rise and become an egg cake);

5. Put the flour (sifted) into the egg yolk, and gently Stir well (stirring too hard will produce gluten in the dough and affect the quality of the cake). After mixing, you will find that the dough is all lumped together (no need to add water);

6. Put the egg whites into 5 Mix well (do not use a mixer, the method is to lift up from the bottom of the bowl with your hands, repeat it a few times and then turn the direction), after about 2 minutes, you will find that the dough in step 5 and the egg whites have turned into a paste. At this time That’s almost it);

7. After the egg slurry is ready, you can apply a layer of oil inside the rice cooker and pour the egg slurry in. Cover the lid and press the "cook" button of the rice cooker. I don't know why it jumped to keep warm after about 5 minutes. After waiting for 2-3 minutes, I pressed the cook button again. After a few minutes, it jumped again. At this time You can smell the aroma of cake. Open the lid. The surface is light yellow and a little taller than before. Poke it with chopsticks. If it can be poked in and there is no egg paste stuck to the chopsticks, it means it is ready. Take out the pan, flip it over, and the cake can be removed. The bottom should be a little dark;

8. After cooling, you can decorate it with fresh cream, etc.

4. Instructions:

The ratio of eggs, sugar and noodles is 2:1:1. Be sure to beat the egg whites thoroughly.

Method 2 of using a rice cooker to make cake:

Create three eggs, separate the egg whites and egg yolks. Be sure to wipe the water out of the bowl with paper towels.

Add three spoons of low-gluten (or medium-gluten) flour, six spoons of milk, and two spoons of sugar to the egg yolks. Mix well.

This is it after mixing. You can also add some baking soda to make it softer. (Tests have shown that it is better to add some blended oil in it.)

Step 3: Add a little salt and a spoonful of sugar to the egg whites. Use three chopsticks to beat in one direction and beat hard until it forms a white foam (just put one chopstick in and it will stop falling).

Step 4: Add the beaten egg whites to the egg yolks in two batches, stir evenly up and down, do not stir in circles as this will damage the gluten.

Step 5: Pour some oil into the rice cooker to prevent it from sticking to the pan. ?

Preheat the rice cooker for a while and pour in the batter. It will automatically jump to the keep warm state after two minutes. Seal the exhaust hole with a towel and let it sit for 20 minutes?

Step 5: Press the cooking button again and let it sit for 20 minutes.

The air outlet of the rice cooker should be covered with a damp cloth.