Ingredients: flour110g, sugar110g, 5 eggs (fresh), some butter (the more, the more fragrant, I packed it in bright paper boxes, and cut more than one third), and 50g of milk.

1, flour sieving for three or four times.

2. Separate the yolk and egg white of the egg.

3, drop some vinegar in the egg white (help to send)

4. Beat the egg white until the egg white basin is turned upside down, and the egg white can't flow down.

5. Take two-thirds of the sugar and put it in three times in the process of beating the egg white.

6, the remaining one-third of the sugar into the egg yolk, and the egg yolk are fully stirred until the color of the egg yolk becomes lighter.

7. Add butter and milk to the egg yolk paste and stir well.

8. Slowly put the sifted flour into the above custard (it can be put in several times), or stir it fully.

9. Now, pour the beaten egg whites into the batter, and be sure to stir them evenly.

10, preheat the rice cooker a little, butter it, and pour the batter in.

1 1, put the lid on and press to cook.

12, soon (more than 20 minutes), it will jump to the heat preservation, leave it alone and keep it for an hour and a half, then press the cooking button, jump to the heat preservation file and keep it for another hour and a half, which is almost enough. If you are not sure, open the lid and have a look.

Remarks: The egg whites must be sent away, otherwise, when the finished product comes out, 2 or 3 drops of vinegar will help the egg whites to be sent away. If there is no egg beater, use 6 or 7 chopsticks to beat them together, and the container containing the egg whites should be larger to allow the air to fully contact with the egg whites, which will also help the egg whites to be sent away. The container for beating the egg whites must be clean, oil-free and water-free.

If you have an oven, I will give you a simple and low-calorie cake recipe. Now I will basically do this without butter and grow a lot less meat.

Ingredients: 4 eggs, 45ML of milk, 45ML of salad oil, 0/20g of flour and 0/00g of sugar.

Practice: 1, separate the egg white and yolk, add 40 grams of sugar to the yolk, add salad oil and milk, and beat well. Then sift in the flour. Stir it evenly with a scraper. Be sure to turn it from bottom to top. Never circle or use a blender, otherwise the flour will be gluten-free and the baked cake will shrink.

2, send the protein, beat the protein into a creamy shape, that is, hard foaming, and the beaten protein should be inverted in the egg bowl and the protein will not flow down. Add the remaining sugar three times on the way to beat the egg whites.

3. 1 and 2 are mixed. Remember, it is also stirred with a scraper, and no circles can be drawn.

Enter the oven 150 degrees, 50 minutes, and back-buckle after baking to prevent retraction.

(Low flour is low gluten flour. If you can't buy it easily, mix it with flour and corn starch in the ratio of 4:1.)