1. Prepare the ingredients and squeeze the spinach juice.
2. Separate the egg white and egg yolk and put them into two containers without water and oil.
3. Add 30 grams of fine sugar to the egg yolks, mix well with a manual whisk, add corn oil and mix well, then add 50 grams of spinach puree and mix well.
4. Then add low-gluten flour, mix again, and mix until there are no particles.
5. Add a few drops of white vinegar to the egg whites, beat them slowly at a slow speed until a thick bubble is formed, and add 30 grams of fine sugar in 3 times.
6. Quickly hit to a grainy pattern.
7. Finally, a small straight tip appeared.
8. Take one-third of the egg white and add it to the egg yolk paste and stir evenly with a spatula.
9. Then add the remaining egg whites, gently scrape from the bottom and stir evenly.
10. Pour the batter into the rice cooker and shake it a few times to produce large bubbles.
11. Tap the phone icon and select the cake file to bake for one hour.
12. After baking, turn on the rice cooker and the lid has been pushed up.
13. Take it out and cut it open, soft and delicious.
