Rice cookers can also make cakes. Ingredients: flour 220g sugar 100g butter 40g (peanut oil can also be used instead, the dosage is 4 spoonfuls) milk 120ml eggs. Four methods: 1, egg yolk and egg white are separated, and each is packed in a clean container without water and oil. 2, send the egg white: a. Add a few drops of lemon juice to the egg white (you can use white vinegar instead) and beat in one direction until coarse bubbles appear. B. Add sugar in three times and beat until hard foam. (Hard foaming sign: the egg liquid will not flow down when the container is held upside down, or it will not collapse when a corner is picked up) 3. Making egg yolk paste: a. Add a little sugar to the egg yolk and stir it evenly. B. You can add butter (butter is bitten by microwave oven) and stir it evenly. C. Add 120ml milk and stir it evenly. D. Add the sieved flour twice and stir it evenly. 4. Then pour the egg yolk paste into the protein paste, pour it with one hand, stir it with the other hand, and gently mix the batter. (Remember, the stirring method is all from bottom to top) Pour the stirred paste into the preheated rice cooker (it takes four weeks to grease it), and beat the rice cooker hard to eliminate bubbles. 5, press the cooking button, it will jump to the heat preservation soon (about 3-5 minutes), wait patiently for 10 minutes (if the time is short, you can't press it at all, you will jump up), and then press the cooking button, remember to press it three times. Then, don't open the lid, wait patiently for about 30 minutes, and you can go out of the pot ~ ~ (I knocked it too hard when I poured it out, and it was cracked in the middle, and this surface is a typical example of bubbles not being eliminated) 6. Decorate the cake at will according to your idea. I didn't buy cream. It would be more beautiful if I put cream on it.