1. Separate the 4 eggs, egg white and egg whites, and place them in a dry basin with no oil or water.
2. Add 40 grams of milk and 40 grams of corn oil to the egg yolk, and stir with egg yolk until the egg oil and water are completely dissolved.
3. Sift in 70 grams of flour and mix well until no particles become egg yolk paste.
4. Add sugar to the egg whites at one time and beat them with an electric whisk until stiff foaming.
5. Take one-third of the egg white soak and add it to the egg yolk paste and mix well.
6. Then pour the egg yolk paste into the remaining egg white bubble, and stir evenly with the method of turning up from the bottom. (Do not make a circle, so as not to defoam the cake batter)
7. It looks like a mixed cake batter.
8. Pour the cake batter into the bowl of the rice cooker and shake it a few times.
9. Put it in the rice cooker, start the cake function to the end. (For rice cookers without cake function, pressing the cook button is the same)
10. Immediately after the procedure is over, take out the cake and wait to cool down.
11. Put the cool cake on a clean greased paper, divide it into two pieces with a knife, cut off a small amount of edges around, and evenly smear an appropriate amount of blueberry jam.
12. With the help of a rolling pin, roll the oil paper into a candy-like shape, and tighten both ends for 20 minutes.
13. Take out the cake roll and cut it into pieces.
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