Eggs, 4 pieces
Cake flour, 1 cup
2. Pour the egg whites into a water-free bowl and add a pinch of salt.
3. Beat until bubbly, then add white sugar and vinegar. 4. Beat until slightly thick, then add one tablespoon of white sugar. 5. Continue beating until a creamy consistency is achieved. 6. Add one tablespoon of white sugar to the egg yolks and stir until the sugar dissolves. 7. Pour in six tablespoons of water. 8. Add flour and baking powder, and stir until well combined. 9. First, add one-third of the cream and fold it in with a spoon, then add the remaining cream in two batches, folding evenly each time. 10. Preheat the rice cooker, then pour in oil and spread it evenly. 11. Pour the cake batter into the cooker, gently shake the rice cooker to settle the batter.12. After pressing the cooking button, wait approximately two minutes until it switches to the keep-warm mode. Cover the vent hole with a towel, let it rest for twenty minutes, then press the cooking button again. Once it switches to keep-warm mode, let it rest for another twenty minutes. Remove and slice into pieces. 13. Finished product…
