Ingredients:

120g low-gluten flour

4 eggs

60g white sugar

Oil 30g

50g fresh milk

1g aluminum-free baking powder

A few drops of lemon juice

Method:

Use an egg separator to separate the egg yolks and whites into different containers (the eggs can be chilled in the refrigerator to facilitate separation).

Egg whites should be poured into an oil-free and water-free container for whipping. Add a few drops of lemon juice to the egg whites and beat until thick (vinegar and lemon juice play a role in adjusting the PH of the egg whites, making the egg whites easier to whip. Soak. It is recommended to add white vinegar or lemon juice when making homemade cakes, which will not affect the color and taste, but can also neutralize the strong egg flavor. In addition to adding lemon juice, you can also use vinegar instead. p> Add the white sugar in three batches and beat until hard peaks appear. As shown in the picture, when the egg beater is lifted, there are small upright peaks. If the egg white foam does not drip, it is considered to be hard foam (if there is no egg beater, then). Use three chopsticks to beat vigorously until it becomes foamy, but it is very tiring and may not be able to beat even after a lot of effort)

Beat the egg yolks evenly, then add salad oil and milk and mix. Evenly.

Pour the sifted flour into the egg yolk batter and mix thoroughly (if not sifted, the flour will be in the form of small particles, which is not conducive to mixing). Pour one-third of the good meringue into the egg yolk paste basin, use a plastic spatula to cut and mix in an irregular manner or stir in a sea-dough style (be sure not to stir in circles, otherwise the egg whites will defoam) < /p>

Finally, pour the remaining batter into the remaining two-thirds of the meringue container, use a plastic spatula to make crosses or use a Haidilao moon style to stir evenly.

Rice cooker. Put oily paper on the bottom. You can put more layers of oily paper to prevent the cake from being smeared at the bottom. Here I put 4 layers; press the cooking button and preheat the pot first (if you don’t have oily paper, you can put a little oil on the bottom of the rice cooker) .

After preheating, pour in the batter and tap the rice cooker a few times. This is to prevent the cake from having too many air holes when it steams.

After pressing the cooking button, it will jump back to the keep warm state in two or three minutes. We ignore it and cover the air outlet with a wet towel. After keeping warm for 5 minutes, press the cook button again. After 10 minutes, it jumps back to the keep warm state. Press again after 10 minutes, then jump back to the keep warm mode and insert a toothpick after 10 minutes. If there is nothing stuck on the toothpick, it means it is done. If the toothpick is moist and brings out some cake foam, or you think the cake is cooked. If the skin is not dry enough, press the cooking switch again and take it out of the pan after ten minutes.

After taking it out, turn it upside down to cool, unmold it, cut it and enjoy it~! (The cake must be turned upside down, otherwise will collapse)