4 eggs, 90 grams of flour (to be sieved 1-3 times), 60 grams of sugar (you can consider reducing it if you are afraid of being fat), a little milk (add it to mix the flour evenly), and a little vegetable oil (you dare not use butter for fear that the solidified cake will not rise).

Start doing:

1 Separate the egg yolk from the egg white and put them in two clean pots without water or oil.

Add 20 grams of sugar to the egg yolk and start stirring until the sugar melts.

Mix the flour into the egg yolk in 3 minutes and 3 times, and stir well. Don't stir too much.

When mixing flour, add oil and milk to make the flour milder, otherwise the mixing will be uneven. Stir and set aside.

Now beat the egg whites. Add 2 to 3 drops of lemon juice to the egg white, and it will be very easy to remove them (the secret is only recently discovered). Add the remaining 40 grams of sugar and stir three times at the same time until the pot is upside down.

Ok, now mix the egg whites with the egg yolks. First, take one-third of the yolk paste and stir it gently and quickly from bottom to top with a flat rice shovel, then pour the yolk paste into the remaining yolk paste and stir it evenly in the same way.

Grease the bottom of the rice cooker, preheat it a little (hurry up, otherwise the cake paste will defoam and the cake will not rise after a long time), then pour the cake paste in and cook according to the instructions.

Ok, you can go and wash that pile of newly used pots and pans.

The rice cooker will jump soon. Let it keep warm for about 5 minutes, press it again, and keep warm after another jump 10- 15 minutes. If you are not at ease, insert it with a toothpick. If no cake sticks to it, it means it's done.