Rice cooker cake

Overview

I have always wanted to use a rice cooker to make a cake, and I finally have the time during the holidays.

Prepare ingredients.
Separate egg whites and yolks (must use water-free and oil-free utensils, and no water in your hands, otherwise it will not work).
Add two drops of white vinegar to the egg whites and beat with a whisk until there are fish-eye bubbles. Add 1/3 of the white sugar and continue whipping. When the bubbles become finer, add the remaining half of the white sugar and continue whipping. Finally, add the remaining half of the white sugar and beat until the egg whites have curved hooks when you lift the whisk.
Beat the egg yolks, add cooking oil and stir evenly, then add low-gluten flour, milk powder and water and stir evenly.
Pour 1/3 of the beaten egg whites into the beaten egg yolks and stir in Z-shaped rows, or stir in circles when stir-frying, then pour this into the beaten egg whites and stir evenly using the same technique.
Preheat the rice cooker first, brush it with oil, then pour in the evenly stirred cake liquid, shake the cooker to remove the bubbles inside, and press the cake button.
The cake is finished.