The rice cooker to do the cake without a whisk can use chopsticks, or take a mineral water bottle, the bottom of the bottle minus, around the cut into a two-centimeter-wide strip, slightly nestled into the bottle, can be made into a simple whisk.

Main ingredients: eggs (250g), milk (80g), low gluten flour (80g).

Accessories: lemon (3g), salt (2g), sugar (40g), vegetable oil (40g).

How to make cake in rice cooker

1. Separate the egg yolks from the egg whites, add vegetable oil to the egg yolks, add 20g of sugar, pure milk, stir well, then sift in the low gluten flour.

2. Separate the egg whites with a little salt, a little sugar, squeeze a dozen drops of lemon juice.

3. Use 5 chopsticks to whip the egg whites in one direction, and add the remaining sugar to the egg whites twice, until the chopsticks are inserted and do not fall down.

4. Add the whipped egg whites to the egg yolk batter in three batches, turning up and down until evenly distributed.

5. Stir the cake mixture into the waterless rice cooker, press the fine cooking switch, 20 minutes to manually turn off the fire, if the time is too long, the cake will be deformed, similar to the pizza will be rolled up on both sides, the middle of the concave a little bit will not be fluffy, the rice cooker because it is non-stick, so the bottom of the bottom do not need to wipe the oil, out of the pot as long as the inverted button can be deducted out of the pot.