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Whisk 5 egg yolks, 30g oil, 50g milk, and 10g sugar until combined, then fold in 70g cake flour until smooth.
Beat 5 egg whites with a few drops of lemon juice and 30g sugar until firm peaks form.
Gently fold the whipped egg whites into the yolk batter in batches until completely uniform.
Preheat your rice cooker on ”Cook“ mode for 5 minutes, pour in the batter, tap gently to release bubbles, and run a regular cooking cycle.
Once the cycle finishes, let it sit with the lid closed for 10 minutes before opening to keep it from deflating.