Sponge cake made with rice cooker

Separate the yolk and white of the 5 eggs.

In a bowl, combine the egg yolks, 100g whole wheat flour and 100g milk.

Place the arozera in the form of a cake or sponge cake.

When the time is up, open the rice cooker, take out the sponge cake and cut a piece.

When you finish mixing it well, pour 20 g of oil. And stir it.

In another bowl, beat the egg whites, adding 20g at the beginning.

When the egg whites are foamy, add 20 g of sugar and continue beating.

Add the last 15g and beat the egg white until it forms stiff peaks. You can try to fix a toothpick. If you succeed, the egg white is in perfect condition.

Now, pour the egg yolk mixture into the egg whites in small amounts.

Pouring more.

Blend until this mixture is formed.

Put 20g of oil in the rice cooker pan to prevent the cake from sticking. Pour the mixture slowly.