Step 1, prepare the ingredients to be used: 6 raw eggs, 50 grams of milk, 90 grams of low-gluten flour, appropriate amount of corn oil, and the amount of fine sugar according to your own preferences. If you like sweet food, put more, and if you don't like sweet food, put less.

Let's take two clean bowls, beat the eggs into one bowl, separate the egg white and yolk, and put them into two bowls respectively.

Step 2: Stir the egg yolk with chopsticks, add corn oil and milk, stir well, sieve the low-gluten flour into it, stir it by hand at will, and stir until the egg yolk paste is not as thin as a ribbon.

Step 3: Beat the egg whites with fine sugar, add the fine sugar in three times, and lower the speed of the egg beater until the bubbles in the egg whites become smaller and the resistance of the egg beater is felt.

Step 4: First, put some egg whites into the yolk paste, stir well, then put all the remaining egg whites in, and scrape them in one direction with a scraper until they are stirred into a delicate and shiny cake paste.

Step 5, pour the cake paste into the inner container of the rice cooker, and scrape the top with a scraper. Then press the "cake" function key and wait for it to stop quietly. Or if the rice cooker has no cake function, you can use the function of "stewing rice", but the time may not be so good. You can open it for 50 minutes and adjust it according to the situation.