Tools: a rice cooker; Two small pots; A manual eggbeater.

Raw materials:

1, 4 eggs

2. Low-gluten flour or cake flour100g (if ordinary flour is not available, add10g starch);

3, sugar100g. (If you use a cup with a small amount)

4, a little white vinegar, vanilla sugar and lemon oil.

Practice:

1. Separate the egg whites from the yolk and put them in two pots.

2. Put a little white vinegar in the egg white, then add all the sugar, beat at high speed until it is dry and foamed, and then slow down for one minute to make the egg white paste smooth and delicate.

3. Add the blended oil and milk to the egg yolk and stir evenly with a blender at low speed.

4. Sieve the low-gluten flour into the egg yolk liquid and continue to stir evenly with a blender.

5. Add one third of the beaten egg white into the egg yolk batter, scrape it with a rubber and mix it evenly, then pour all the batter back into the beaten egg white, and mix it evenly with a scraper to form the cake batter.

6. Cook the rice cooker empty first. When you jump to the heat preservation lamp, pour the cake batter into the cooker liner with non-stick oil paper at the bottom, and gently drop it to shake out big bubbles.

7. Press the button of the rice cooker, cover the air hole of the rice cooker with a towel, and then wait for the rice cooker to jump to heat preservation.