Prepare 100 grams of low gluten flour, 3 eggs, 20 grams of olive oil, 50 grams of honey, 20 grams of fresh milk, 40 grams of sugar and salt. Crack the eggs into a clean pot, then add all the honey and sugar to the eggs, add the right amount of cool water to the pot, place the pot with the eggs in the water, turn on the low heat and start to increase the temperature, and use a whisk to mix at low speed across the water until the egg mixture and sugar are evenly mixed. Water temperature to about 40 degrees can turn off the heat.

Then use a whisk to whisk the batter at high speed, keep whisking, stirring until the batter volume is a little larger than the original, and finally beat until you lift the beater head, the egg was ribbon-shaped, from the top to the bottom of the flow down, down the traces of the slow disappearance of the traces of the 5 seconds, this time the batter is complete. Next, sift half of the flour into the egg mixture, turning it upwards with a spatula and mixing well, then sift in the other half, again mixing well. Combine the salad oil, whipping cream and salt and mix with a whisk until combined.

Finally, mix the cake batter with the salad oil and whipping cream, using it immediately or it will deflate. Put the beaten cake into the rice cooker, cover the cooker with a lid, press the cook button, don't bother when it jumps to the keep warm button, wait for 20 minutes, repeat the process once more, invert it out and let it cool before serving.