Beat the egg whites until foamy, then add in sugar. Continue beating until stiff peak formed. When you turn the bowl upside down, the meringue will not drop.

Then beat the egg yolks with sugar, until ribbon stage (that you draw the ribbon and the batter can hold for few seconds)

Add 1/3 meringue into egg yolk batter, mix well. Then add the egg yolk batter into the meringue. Fold it gently.

Then add in melted butter, orange juice and milk, mix well. Sift in flour and orange zest, fold it gently until well-combined.

Brush some oil or melted butter into rice cooker, pour in batter, tap on the counter few times to release air bubbles. Then turn on the rice cooker and ”cook” for about 50minutes to one hour, or until the cake is fully cooked. You can use a toothpick to check and see if it comes out clean.

For the icing, mix the the icing with 1 tablespoon of orange juice, if it is still too thick, add little bit more water, until the consistency that you desire.

Let the cake cool completely, then pour in icing, I use some orange zest on top for decoration. Enjoy!