Separate the eggs into yolks and whites. Prepare 120g sugar divided into two portions, along with flour, milk, and vegetable oil.

Whisk the egg whites while gradually adding 60g of sugar in three portions to create a stiff meringue.

In a separate bowl, mix the egg yolks with 60g sugar, then add 20g milk and 30g vegetable oil. Mix well.

Sift 130g flour into the yolk mixture and gently mix to avoid lumps.

Fold the meringue into the yolk mixture in three portions, mixing gently to maintain the airiness.

Grease a rice cooker with vegetable oil or butter and pour in the batter.

Cook using the 'multi-cook' or 'steam' mode for 40 minutes without opening the lid.

Once done, cool the cake on a wire rack completely.

Wrap the cooled cake in a ziplock bag and freeze for half a day to enhance texture and flavor.

Thaw the cake, slice it in half horizontally, and prepare for decoration.

Whip the cream until stiff peaks form and transfer to a piping bag.

Spread whipped cream on one cake layer, add fruits, then cover with the second layer. Coat the entire cake with whipped cream.

Decorate with fruits and brush with sugar syrup for a glossy finish.