Rice Cooker Cake

Prepare the ingredients.

Separate the egg whites and egg yolks (all utensils, including hands, must be completely free of water and oil, otherwise it will not whip properly).

Add two drops of white vinegar to the egg whites and whisk with a mixer until there are ‘fish-eye’ bubbles. Add one-third of the granulated sugar and continue to whisk. When the bubbles become fine, add half of the remaining sugar and continue to whisk. Finally, add the last half of the sugar and whisk until the egg whites can hold a soft peak when you lift the mixer.

Beat the egg yolk and add edible oil, mixing evenly, then add low-gluten flour, milk powder, and water, and mix evenly.

Pour 1/3 of the whipped egg whites into the whipped egg yolks and fold in a Z-shaped motion, or stir like when cooking, without circular stirring. Then pour this mixture into the remaining whipped egg whites and use the same method to mix evenly.

Preheat the rice cooker, brush it with oil, then pour in the well-mixed cake batter. Tap the pot to release any air bubbles, and press the cake button.

The cake is finished.