Separate egg whites and yolks: Crack 3 eggs into a bowl and use a spoon to separate the whites and yolks. Chill the egg whites in the refrigerator.

Whip the egg yolks: Add 50g sugar to the egg yolks. Beat with a hand mixer or whisk until the mixture lightens in color and becomes slightly fluffy.

Prepare the batter: Gradually sift 40g cornstarch into the whipped egg yolks. Mix until no lumps remain. Add 240g Greek yogurt and stir until smooth and silky.

Whip the egg whites: Remove the egg whites from the fridge. Add 1/4 tsp salt and 3 drops of vanilla extract. Whip the egg whites until they reach a soft peak consistency, where the peaks hold their shape but slightly droop when the whisk is lifted, and the mixture doesn't fall out if the bowl is turned upside down.

Combine the mixtures: Gently fold a portion of the whipped egg whites into the yolk mixture to lighten it. Then pour the yolk mixture back into the remaining egg whites. Use a spatula to gently fold until just combined, ensuring no streaks remain. Avoid overmixing to prevent deflating the batter.

Prepare the rice cooker: Grease the rice cooker's inner pot with a small amount of corn oil using a paper towel to ensure an even coating.

Cook the cake: Pour the batter into the greased inner pot. Gently tap the pot on the countertop to release air bubbles. If your rice cooker has a “cake” function, use it. Otherwise, select the “cook” function for 20–25 minutes (adjust based on your cooker's power), then switch to “keep warm” for 40 minutes.

Decorate (optional): Once the cake is cooked, let it cool slightly. For a richer flavor, carve a small hole in the center and pour in a mixture of condensed milk and yogurt. Sprinkle with osmanthus flowers for an elegant finish.