Lemon cake baked in rice cooker

Ingredients

• 4 grade A eggs
• 180 gm self raising flour, sifted
• 120 gm fine sugar
• 50 gm sunflower oil
• 1 lemon, finely grated zest
• 2 tablespoons lemon juice

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Preparation

• Beat the eggs and Caster sugar under high speed until fluffy.
• Add the lemon zest and lemon juice. Fold in the sifted flour with plastic spatula.
• Pour in the sunflower oil and mix well with spatula.
• Using spatula, transfer the batter into inner pot of rice cooker. Give the pot a few good shake to remove the air trapped in the batter.
  
• Bake the cake using "quick cook" menu.
• When it's done, leave it cool. Upside turn the pot to leave the cake bottom-up a big plate.