Simple ingredients:
- 1 cup flour
- 4 eggs, separate white and yolk
- 1/3 cup sugar
- 1/4 cup milk
- 1 tsp. vanilla
- 1/2 tsp. baking powder
- In a medium mixing bowl, combine egg yolks, sugar, milk and vanilla together, whisk until well blend and turn to a light yellow color. Then, add flour and baking powder, mix well.
- In another medium mixing bowl, beat egg whites with an electric mixer. Add pinch of salt and sprinkle 1 Tbsp. sugar will help egg whites foamy easier. Beat on high about 5 minutes until turn to a stiff form peak.
- Gently fold egg whites into to the yolk batter with a spatula, mix well.
- Preheat rice cooker by pressing down the "cook" button and it will pop back to warm in a minute or two. Line 2-4 sheets of parchment paper on the bottom of rice cooker. (or brush oil on the bottom and the side of rice cooker).
- Pour the cake batter into the rice cooker. Cover the hole on the cover with a small wet towel.
- Press the "cook" button down and set timer for 10 minutes. It will pop up to "warm" in 1-2 minutes. After 10 minutes, press the "cook" button down again. Repeat 5-8 times until the cake is cooked ( a toothpick comes out of center of cake is clean, not liquid batter).
- Flip the cake upside down to avoid sink in the middle.
- The cooking time depends on the size and the watts of the rice cooker. It may take less time with high watts rice cooker. I have the inexpensive rice cooker and I had to press "cook" button 8 times to fully cook the cake.
- If you use less parchment paper, the bottom of the cake will be more brown. I used 2 sheets for the cake in the picture.
