Separate the egg yolks and whites.

Add salt and lemon juice to the egg whites and beat until frothy. Gradually add sugar in two batches and continue beating until stiff peaks form.

Sift the all-purpose flour and cornstarch together until smooth.

In a separate bowl, beat the egg yolks with the fresh milk and vegetable oil until combined. Gradually sift in the flour mixture, folding gently to avoid deflating the batter.

Finally, add a little oil to the rice cooker, pour in the batter, and cook for about 35 minutes until the cake is done.