1. Beat the eggs into a bowl and add the sugar. Stir the eggs into foam with an egg beater (it takes 20 minutes).

2. Add flour, custard powder, baking powder and water, and stir with an eggbeater again for foaming.

3. Spread the butter softened at room temperature evenly on the inner liner of the rice cooker.

4. Put the liner into the rice cooker and heat it for 2 minutes. Pour the foamed egg paste into the inner container.

5. Cover the top cover and press the cake button. After 40 minutes, the rice cooker will automatically enter the heat preservation state.

6. Do not open the lid after heating, and keep the temperature for 10 minute before opening the lid. Take out the inner container of the rice cooker with insulating gloves or rag pads and eat it while it is hot.