The reason why the rice cooker is not cooking the cake may be because the heating time is not enough. When using a rice cooker to make cakes, due to the differences in the types and performances of rice cookers, the heating time cannot be controlled well, so it is easy for the cake to be undercooked, not fluffy, and shrink.

When making a cake, the first thing is to beat the egg whites. After the egg whites are beaten and put into the steamer, cover them with a layer of plastic wrap. Remember to poke a few small holes in the plastic wrap. Put the cake into the rice cooker, be sure to use boiling water, never cold water to steam, cover the pot and steam for 40 minutes.

When steaming the cake, always use medium heat to ensure even steaming. Do not open the lid immediately after steaming, otherwise the cake will shrink. Turn off the heat and simmer for another 5 minutes. Open the lid, take out the cake, tear off the plastic wrap, and then place the mold upside down on the drying net to cool. If you use a bowl or paper cup to steam, you can leave it upside down.

After the cake is completely cooled, gently release the cake from the mold. In this way, the sides of the cake will be even and there will be no shrinkage or collapse at all. Although the cake made by beating whole eggs is not as fluffy and delicate as the separated egg method, it has very good elasticity. Once the cake fails to be made, there is no way to remedy it. However, it does not affect the eating, it just doesn't look that good.