How to make rice cooker original cake

• 1.First select two clean basins without oil and water (the basin for beating egg whites should be deeper to avoid splashing of egg liquid), and separate the egg whites and egg yolks

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  2.Add two spoons of 20g of fine sugar to the egg yolks, use a manual egg beater to rub the egg yolks into pieces and fully dissolve the sugar.

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  3. Add a small spoonful of 3g salt and an appropriate amount of lemon juice to the separated protein.Beat the egg into fine foam with an electric beater, add 20g of sugar and continue beating

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  4.Join in three times Sugar, add 20g each time, and beat the egg whites until they reach stiff peaks, that is, lift the whisk head until it is short and pointed

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  5.Add 80g milk into the egg yolk liquid and mix well, then add 120g flour and mix well

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  6.Add one-third of the egg whites into the egg yolk liquid and mix it up and down with a spatula

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  7.Pour the evenly mixed egg yolk and protein liquid into the remaining two-thirds of the egg whites, and continue to mix evenly

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  8.After stirring the liquid evenly, shake out the bubbles and sprinkle with sesame seeds

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  9.Set the rice cooker to the cake setting and wait for the fragrant cake to come out of the pan?