I. Ingredients

Main Ingredients: 4 eggs, 80 grams of granulated sugar, 30 grams of salad oil, 120 grams of low gluten flour.

Accessories: 4g table salt, 2 drops of vanilla extract, 30g water.

Two, the practice

1. eggs beaten in a basin.

2. Pour in salt and sugar quickly start using a whisk to mix at high speed, remember, must put the sugar with the fastest speed to start whisking, otherwise the egg yolks are sugar wrapped up after the whipping can not be up.

3. Eggs and sugar stirred to the original 5 times the size of the original, the color of white, with a whisk to scratch the lines will not disappear immediately, which means that the cake liquid has been whipped to a very stable state.

4. Sift the gluten-free flour and pour it into the egg mixture, mixing it well with a whisk at low speed, so that the cake mixture will be partially deflated and reduced in size.

5. Put the water and oil in a separate bowl and set aside.

6. Take a tablespoon of the cake mixture and mix it with the water and oil.

7. After mixing well, the cake mixture will be very smooth and creamy.

8. After mixing, add two drops of vanilla extract and mix well.

9. Pour the cake mixture into the rice cooker.

10. Plug in the cooker, press the function button to select the cake program, and click start, the program defaults to 50 minutes.

11. At about 45 minutes you can open the rice cooker to see if it has browned at the bottom, you can turn it off.

12. Pour it out and let it cool and cut it into pieces to serve.