Olio's little sponge cake cup

IT IS WELL KNOWN THAT THE NUTRITIONAL VALUE OF MILLET IS HIGH AND THAT IT CONTAINS MULTIPLE VITAMINS, AMINO ACIDS, FATS AND CARBOHYDRATES, OF WHICH VITAMIN B1 IS AT THE TOP OF ALL FOOD. THE MILLET IS A VERY SUITABLE FOOD FOR PEOPLE WHO ARE INDIGESTION POOR, AND THE MILLET IS VERY GRAVITATIONAL, NOT ONLY TO ALLEVIATE STOMACH PAIN AND STOMACH ACID, BUT ABOVE ALL TO TREAT AND PREVENT SOME CHRONIC STOMACH DISEASE, THEREBY REDUCING THE LIKELIHOOD OF INTESTINAL DISEASE. USUALLY WE USE RICE CONGEE, AND I ALWAYS WANTED TO MAKE CAKE WITH RICE. HOWEVER, THIS HAS NOT BEEN ACHIEVED FOR TECHNICAL REASONS. BUT NOW THERE'S A LITTLE RICE CAKE POWDER THAT'S ADDED TO THE FLOUR, WHICH ISN'T AS WHITE AS THE CAKE POWDER WE USUALLY USE, BECAUSE IT'S A LITTLE YELLOW AND SMELLS LIKE MILLET. I MADE THIS SPONGE CAKE CUP USING AN EGG SPLIT METHOD, WHICH USED TO BE FULL-EGG CAKE, WHICH WAS EASIER TO PASS OUT WHEN THE EGG WAS WARMED UP TO ALMOST 40 DEGREES, BUT WHICH DID NOT HAVE TO HEAT UP THE EGG AND MADE IT MORE SUCCESSFUL. I PUT SOME OLIO CRACKERS ON THE CAKE, NOTHING TO IGNORE。