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Whip the egg whites, adding half the sugar in 2–3 additions until the meringue is firm and glossy
Beat the yolks with the remaining sugar until pale and creamy
Gently fold the meringue into the yolk mixture in several additions, keeping the batter airy
Sift in the flour and baking powder. Fold until just combined
Mix the milk and oil together. Add a small scoop of batter into this mixture first to emulsify, then pour it back into the main batter and fold gently
Grease the rice cooker bowl with butter. Pour in the batter and tap the bowl 2–3 times to release air bubbles
Use the Multicook setting and cook for about 40 minutes
Flip out the cake, let it cool slightly, and serve with your favorite toppings