Rice cooker cake

Overview

After trying many times, I finally succeeded! You can eat homemade cakes without an oven

First prepare four eggs, separate the egg whites and yolks (the basin where the egg whites and yolks are placed must be dry, without a drop of water)
Four egg yolks, one spoon of sugar, three spoons of oil, six spoons of milk,
Stir the egg yolks evenly and sift in three tablespoons of Maojian flour! (Must be filtered in)
Sift in the flour and stir evenly
After the egg yolks are ready, start beating the egg whites, add a little salt and a drop of white vinegar, and beat with a whisk
Beat like this, add a spoonful of sugar, continue beating, beat for about five minutes and then add a spoonful of sugar, do this three times and it's done!
Finally beat the egg whites like this! Just make sure the chopsticks don’t fall over when inserted into the egg whites
First put half of the egg white into the egg yolk liquid
Quickly put the remaining half of the egg whites in, being careful not to make circles, but to make crosses, otherwise the foam will defoam and the cake will not rise
Finally, preheat the rice cooker, apply a layer of oil, pour the beaten eggs into it, shake it a few times to knock out the air bubbles
Finally, switch the cooking button to keep warm and cover the rice cooker with a towel. After twenty minutes, press the cooking button again. Do not open the lid immediately after it jumps. The rice cooker will be ready in ten minutes