Method

1. In two separate bowls, split the eggs into yolks and whites.
2. Using a stand mixer, whisk the egg whites. Gradually add in the caster sugar in three parts until stiff peaks are formed.
3. In the egg yolk bowl, add in the cooking oil, milk, vanilla extract and mix thoroughly.
4. Add the egg yolk mixture into the egg whites and fold until combined.
5. Once done, add in the salt, sifted cake flour and cornstarch. Fold the mixture until there are no lumps of flour.
6. In a rice cooker, brush the base and sides thoroughly with oil. Coat the sides with flour for extra non-stick capability. Pour in the mixture. Tap the pot lightly onto the table to remove air bubbles in the batter.
7. Cook in the rice cooker on the “cake” setting (approximately 50 mins). Use a toothpick to poke the cake and ensure that it comes out clean.
8. Once cooled, top the cake with peach slices and almond slices. Sprinkle with icing sugar and serve!