The ratio of eggs, sugar, and flour is 2:1:1, and the egg whites must be fully beaten.

The specific methods are introduced below:

1. Tools:

1. A rice cooker

2. A hand blender ( Electric ones are better)

3. Two large bowls

2. Materials:

1. 4 eggs 2. 100 grams of flour (add 10 grams of starch, which can reduce the gluten of the dough, better to use cake flour);

3. 100 grams of sugar;

4. Raisins and other flavors can be added Just a little bit, just don’t add it.

3. Production:

1. Separate the egg yolks and whites into two large bowls (this method can shorten the beating time and is suitable for hand mixers) ;

2. Put 1/3 of the sugar into the egg yolks and 2/3 into the egg whites;

3. Beat the egg yolks until they become light yellow (usually stir for 1 minute) That's it);

4. Beat the egg whites until they are like cream (beat until the egg whites are able to hold the tip of your hand, this will take a long time, beat until there is no egg liquid in the bowl, this step It directly depends on the quality of the cake. If there is still egg liquid in the bowl, the cake will not rise and become an egg cake);

5. Put the flour (sifted) into the egg yolk, and gently Stir well (stirring too hard will produce gluten in the dough and affect the quality of the cake). After mixing, you will find that the dough is all lumped together (no need to add water);

6. Put the egg whites into 5 Mix well (do not use a mixer, the method is to lift up from the bottom of the bowl with your hands, repeat it a few times and then turn the direction), after about 2 minutes, you will find that the dough in step 5 and the egg whites have turned into a paste. At this time That’s almost it);

7. After the egg slurry is ready, you can apply a layer of oil inside the rice cooker and pour the egg slurry in. Cover the lid and press the "cook" button of the rice cooker. I don't know why it jumped to keep warm after about 5 minutes. After waiting for 2-3 minutes, I pressed the cook button again. After a few minutes, it jumped to the "keep warm" button. At this time, You can smell the aroma of cake. Open the lid. The surface is light yellow and a little taller than before. Poke it with chopsticks. If it can be poked in and there is no egg paste stuck to the chopsticks, it means it is ready. Take out the pan, flip it over, and the cake can be removed. The bottom should be a little dark;

8. After cooling, you can decorate it with fresh cream, etc. It’s also OK if you eat it directly!