Accessories: 20 ml of corn oil and 60 g of sugar.

Steps:

Eggs, 3 sugars, 60 grams of corn oil, 20ml? Low gluten flour 90g.

2. It's better to play in a warm water basin of about 40 degrees, which will be easier.

3. Beat the eggs until rough and add sugar for 3 times.

4. Beat at high speed until it is sticky, and then turn to low speed.

5. Beat until the beating head is lifted, so that the egg liquid does not drip.

6. You can also insert a toothpick into it without falling off.

7. Pour in corn oil and continue stirring.

8. Stir evenly. Mix oil with water.

9. Sieve in the low powder twice.

10. Stir gently and evenly with a scraper. Don't turn in circles to avoid defoaming.

1 1. Pour the cake paste into the rice cooker, grasp the edge horizontally and shake the rice cooker container several times to break the big bubbles on the surface.

2. Press the electric cooker for heating 5 minutes after tripping, and insert it with a toothpick 10 minutes after tripping. There is no batter on the toothpick. (according to the power of your own rice cooker)

13. Take it out and back it up for 20 minutes. The pot is a little sticky, so it is easy to demould with a spoon.

14. Sprinkle some powdered sugar for decoration.