Rice cooker cake

Separate the egg yolks and egg whites and put them into a clean, oil-free and water-free large bowl

Separate the egg yolks and egg whites and put them into a clean, oil-free and water-free large bowl

Add 5 to 8 tablespoons of white sugar to the egg yolks (depending on your taste, add more if you like sweetness), stir evenly with a spoon; then add half a carton of milk, and stir evenly; then add flour (it is better to sift through a sieve), and stir evenly while adding (do not make circles) until it becomes a slightly thick egg batter (if it is too thick, add milk, if it is too thin, add flour)

Set aside the mixed egg batter

Let's beat the egg whites. Add 2 to 3 tablespoons of white sugar to the egg whites, then add a little salt (or a few drops of vinegar or a few drops of lemon juice, choose whatever you want), and beat in circles in one direction (do not change directions!) until it forms a hard foam, that is, the egg whites will not fall off even if you turn the bowl upside down. This step is very critical, it depends on whether the cake can rise! ! ! Of course, an electric egg beater is the most labor-saving. If you don’t have one, use a manual egg beater (spiral shape is best). If you don’t have one, use three chopsticks (this step is the most tiring and your hands will be sore~~)

When the cooking switch jumps again, ignore it, wait for about 15 to 20 minutes, and press it again; after the third trip, ignore it again; after about 20 minutes, open the lid of the pot and insert a toothpick into the cake to check. If the toothpick can be pulled out cleanly, it means the cake is OK and can be taken out of the pan; (If the toothpick is relatively wet and brings out some cake foam, or you feel that the skin of the cake is not dry enough, press the cooking switch again and remove from the pan after ten minutes.)

Very soft

Just decorate the cake and you’re done

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