1. Use two water- and oil-free basins to store egg yolks and egg whites
2. Add white sugar (with egg yolk) to the egg yolk bowl, beat it evenly with a whisk at high speed, until the color turns white, and the dripping lines will not disappear immediately. Pour in edible corn oil, and continue to mix at high speed.
3. Add one-third of the white sugar (with egg white) to the egg white bowl, and use a whisk from low speed to high speed to beat; when the egg white has small bubbles, add one third of the white sugar (with egg white) and continue to beat; Add one-third of the sugar (with protein) to the big bubble, and beat until hard foaming
4. Add the beaten egg whites in 3 times to the egg yolk paste, mix well, cut and mix thoroughly. After that, sift in the evenly mixed low powder and cocoa powder in batches (up to 5 times), cut and mix into a uniform cake batter.
5. Put all the cake batter into the rice cooker, smooth the surface, and bake with the "cake" function.
6. After baking, it is demoulded, inverted, and cooled. It can be eaten directly or slightly decorated.
Tips:1. If the eggs are stored in the refrigerator, they must be taken out of the refrigerator and brought to room temperature, otherwise they cannot be sent;
2. If you are afraid that it is not easy to remove the film, put baking grease paper on the bottom;
3. If you want to eat the original flavor, replace the cocoa powder with the same amount of low powder, if you want to eat the matcha flavor, replace it with the same amount of matcha powder
