Eggs (room temperature)
5-6 pieces (278 g)
Pour oil into the milk and stir until well combined.
Emulsify thoroughly and set aside. Prepare cake flour, the emulsion mixture, room-temperature eggs, and sugar. Separately, prepare a large basin filled halfway with hot water. Place the mixing bowl over the hot water and whip until the color lightens, the volume becomes light and fluffy, and the texture is fine with a piled-up consistency. Initially, large bubbles will form; as whipping continues, they will gradually turn into extremely fine, tiny air pockets. The mixture is ready when it can hold a figure-eight pattern that does not disappear. If it has not reached this stage, continue whipping, regardless of how tiring it is. Sift and add 165g of cake flour in two batches. For the two batches of flour, fold approximately 40 times in total. Stop once no dry flour is visible; it does not need to be overly smooth. Pour the entire emulsion mixture in at once. Fold another 80 times, neither too slowly nor too quickly. A certain degree of deflation is normal; the goal is a batter that becomes fine and glossy.Brush oil inside the rice cooker. Pour the batter into the rice cooker. Pour all the batter in, then tap the cooker a few times to release large air bubbles, and place it into the rice cooker. Use the cake setting on the rice cooker and bake for 40 minutes. If there is no cake setting, use the quick cook setting. Upon removal, do not invert the cake. Let it cool completely before taking it out.
