First, tools:

1, a rice cooker

2, a hand mixer (electric is better)

3. Two large bowls

Second, the material:

1, 4 eggs

2. Flour 70-80g (in which10g starch is added, which can reduce the gluten of the flour, and cake flour is better).

3. 70-80 grams of sugar

4, raisins and other flavors can add a little, don't add it.

Third, production:

1. Separate the egg yolk and egg whites into two large bowls (this method can shorten the beating time and is suitable for manual mixer).

2. Sugar 1/3 is put into egg yolk, and 2/3 is put into egg white.

3. Beat the egg yolk until it is light yellow (I usually beat it 1 minute).

4. Beat the egg whites until they are creamy (it takes a long time to beat the egg whites until there is no egg liquid in the bowl. This step directly depends on the quality of the cake. If there is egg liquid in the bowl, the cake will not swell and become an omelet)

5. Put the flour (sieved) into the egg yolk and stir it gently (stirring it too hard will make the noodles stiff and affect the quality of the cake). After stirring, you will find that the noodles are all together (never mind it, I never add water).

6. Put the egg whites in 5 and mix them evenly (you can't use a blender, just scoop them up from the bottom of the bowl by hand, repeat them several times and then turn the direction. After about 2 minutes, you will find that the dough in 5 turns into a paste with the egg whites, which is almost the same).

7. After the egg paste is ready, you can put a layer of oil on the rice cooker and pour the egg paste in. Cover the lid and press the "cook" button of the rice cooker. I don't know why I jumped to keep warm in about 5 minutes. After waiting for 2-3 minutes, I pressed the cooking button again. After a few minutes, I jumped again. At this time, I can smell the smell of cake. When I open the lid, the surface is light yellow, which is a little longer than the original one. Poke it with chopsticks. If you poke it in, and the chopsticks don't stick egg paste, it will be. Take out the pan, turn it over, and the cake will come down. The bottom should be a little dark yellow.

8. After cooling, it can be decorated with whipped cream. It's OK if you eat it directly!

IV. Description:

The cake does not add any additives, and the quality of the cake is affected by the swelling of protein, and the taste is first-class, with a ratio of 2:1:1-> Eggs, sugar, noodles, be sure to beat the egg whites fully.