1. Separate the egg yolk and egg white, and use a spoon to knock a hole in the egg shell. This method will separate them very cleanly.

2. Put white sugar into the egg yolk. Put 3 spoons, the result is a light sweetness.

3. Stir up and down like beating eggs until even.

4. Add milk. I bought it in a paper bag and poured about half of it.

5. Fold up and down again like beating eggs. Cook until the sugar melts.

6. Add flour.

7. Use a whisk to stir for 10 minutes.

8. Take it out and see that it is ready when you turn the plate over and it doesn’t fall off.

9. Gradually add the solidified egg white into the egg yolk paste, and separate it two or three times. Use chopsticks to stir up and down.

10. Mix the two and stir constantly.

11. Apply some oil to the pot and repeat it 2-3 times, including the corners. Then press the switch until it trips.

12. Slowly pour the mixed batter into the rice cooker, shake the edge of the pot gently until the batter is flat, cover the pot, and cook for about an hour.

13. In order to test whether the cake is cooked, insert a chopstick into it and pull it out to see if the chopstick is dry. If not, you can continue to heat it.

14. Use a mixer to beat the whipped cream until it can stand upright and spread it on the cake.

15. Cut the cake.