1. The coffee powder should be pure, not the kind of instant, so that the aroma of the cake is mellow.
2. The pure coffee powder is melted into hot water for later use.
3. Beat 3 egg yolks with 10 grams of sugar until creamy white.
4. Add salad oil and beat well.
5. Add the coffee liquid to the egg yolk paste and beat evenly.
6. Add the low powder through a sieve and stir evenly.
7. Add 30 grams of sugar to 2 egg whites and beat until almost dry foaming.
8. Dig 1/3 of the beaten meringue into the egg yolk batter, stir evenly.
9. Add the remaining meringue.
10. Stir up and down evenly.
11. Put it into the rice cooker covered with greased paper, shake out the big bubbles and plug it in.
12. For a 450W pot, press the "cooking" button to jump to the "warm" and keep it warm for about 25 minutes, press the "cooking" button again, and then skip the "warm" again and keep it warm for about 25 minutes.
13. Remove the oily paper and let it cool.
14. The organization is still very delicate.
15. In fact, I prefer to tear and eat this kind of cake.
