0) 將雞蛋置於室溫。
0) Let the eggs rest in room temperature.

1) 打蛋，逐小加糖，至蛋漿變厚身。
1) Beat the egg, gradually add sugar and beat till it turned thicker.

2)加入麵粉。拌勻。
2) Add flour to the mixture. Mix well.

3) 加入菜油。拌勻。
3) Add vegetable oil. Mix well.

4) 將蛋漿倒入飯煲內膽。
4) Pour the mixture to the inner cooking pan of the cooker.

5) 將內膽往檯面輕拍，減少蛋漿氣泡。
5) Tap the pan on the counter to remove any large bubble in the mixture.

6) 㩒飯煲將蛋糕焗熟。如沒蛋糕模式，可用煮飯模式，在轉保溫後，再重煮。總共「焗」30至45分鐘左右。
6) Cook the cake in the rice cooker with cake mode. Or press the rice mode, once the cooker changes to the “keep warm”, press cook again. The “baking” process should be 30 to 45 mins.

備註 Remarks

• 打蛋的容器必須無油無水

• To beat the egg, start with a clean, water & grease-free container.

• 如果飯煲內膽已花，或沒有易潔塗層，應加牛油紙方便起出蛋糕

• If the inner pan is scraped or without non stick layer, please use tracing paper.