Prepare two clean, dry, oil-free bowls. Carefully separate the yolks and whites of the 7 eggs.

In the bowl with the egg yolks, add 80 grams of milk and 60 grams of corn oil, then whisk well.

Sift in 110 grams of low-gluten flour. Whisk in a 'Z' motion until smooth and completely free of lumps. (Note: Depending on egg size, if the batter is too thick add a little milk; if too thin, add a little flour).

Lightly brush the bottom of the electric cooker/rice cooker pot with oil to preheat it slightly.

Add a few drops of white vinegar or lemon juice to the egg whites. Add half of the 55 grams of sugar and start beating with an electric mixer.

Once it becomes foamy, add the remaining half of the sugar and continue beating. Whip until the mixture has resistance and forms firm, upright peaks when the beaters are lifted.

Take one-third of the whipped egg whites and add them to the egg yolk mixture. Gently fold them together from the bottom up until combined.

Pour this mixture back into the remaining egg whites and gently fold everything together until smooth and uniform.

Pour the cake batter into the cooker pot. Tap the pot gently a few times on the counter to release any trapped air bubbles.

Place the pot into the electric cooker. Press the cook button and cook for about 29 minutes (or 35 minutes in winter).

Once cooked, let it steam/rest inside for an additional 10 minutes before opening the lid.

Unmold the cake by flipping it over. Enjoy!