First, prepare an oil-free basin, put seven eggs in it, and add 150g sugar.

2. Send the whole egg. Turn on the eggbeater and beat eggs at high speed. Generally, it takes 4 minutes to drive at high speed. At this time, the volume of the egg liquid almost tripled and the color turned white. It is enough to send the egg liquid to this state.

3. After the egg liquid is broken up, add 150g low-gluten flour to the egg liquid. You'd better sift the flour before adding it, so that the cake will be more delicate.

4. After adding the flour, the eggbeater will continue to drive at high speed for 30 seconds to send the flour to a relatively uniform state. At this time, pick up the eggbeater, and the dripping batter can form visible lines on the surface.

5. Brush a layer of oil on the inner liner of the rice cooker first, so that it is more convenient for us to demould later.

6. Pour the batter into the rice cooker from a height, shake it a few times after pouring, and shake out the big bubbles inside. Then turn on the cooking button, and the rice cooker with cake function can directly press the cake button. Steam for about an hour until the rice cooker jumps to the heat preservation button. We cover the air outlet with a towel, then continue to stew the cake in the rice cooker for 20 minutes, and let the cake cool naturally in the rice cooker. This is not easy to cause the cake to shrink and collapse suddenly when it is cold.

7. Stew for another 20 minutes and open the lid of the rice cooker. You can see that the cake inside is still very good.

When the cake was poured out of the rice cooker, the whole edge and bottom of the cake were baked into a beautiful golden color.

Cut open and look inside. It is very fluffy, soft and elastic.