1. Take two dry pots and separate the egg yolk and egg white.
2. Prepare 100 grams of low powder.
3. Add milk and oil to the egg yolk and stir well.
4. Add low powder and mix evenly until there are no particles to form an egg yolk paste.
5. Mix the egg yolk paste and set aside.
6. Add all the sugar and three drops of white vinegar to the egg whites.
7. Beat with an electric whisk until stiff foaming.
8. Take one third of the egg white and add it to the egg yolk paste, and mix it up and down to form an egg yolk paste.
9. Pour the egg yolk batter into the remaining egg whites at one time, and stir evenly into a cake batter. (Preheat the rice cooker 5 minutes in advance)
10. Put the mixed cake batter into the rice cooker and shake it a few times to make bubbles.
11. Put the rice cooker into the rice cooker and start the cake baking function until it ends automatically.
12. Take out the cake as soon as it's baked, wait for it to cool, and cut it into pieces.
13. Finished product. The organization is delicate and soft.
