1. Prepare the ingredients
2. Separate egg yolk and egg white, add 20 grams of sugar to the egg yolk
3. Add milk
4. Add corn oil
5. Use a manual whisk until the sugar melts
6. Add after sieving low powder
7. The spatula is mixed evenly with the cutting and mixing method, and the rice cooker is preheated with the insulation function in advance
8. Add 60 grams of white sugar to the egg white three times and beat it with an electric whisk until stiff foaming
9. Use one-third of the egg white paste to mix well with the egg yolk paste, remember to continue to cut and mix
10. Pour all into the egg white paste, continue to cut and mix evenly
11. Take out the inner pot of the rice cooker, pour the cake batter and shake it twice. If you want to get a perfect cake, you can spread a thin layer of cooking oil on the bottom of the pan. Don't do it on the wall of the pan, so that the cake can grow taller.
12. Put the inner pot in, press the "cake" button, and place a wet towel on the vent of the rice cooker. When time is up, directly boil the pan, shake it twice, and buckle the cake.
Tips:The egg whites must be beaten until hard foaming. Please use an electric whisk to beat the egg whites. Don't ask me whether it can be done manually. I haven't tried it. If you want to do it successfully, do not grease the wall of the pot, which will cause the cake to grow.
