1. Prepare all materials.

2. Prepare two water-free and oil-free basins to separate the egg whites and egg yolks.

3. Then put the milk, sugar and oil into the egg yolks and stir evenly with a manual egg beater.

4. Then stuff the low-gluten flour and baking powder into the egg yolk liquid and mix evenly.

5. Stir evenly into egg yolk paste and set aside.

6. Add the cream of tartar and half of the sugar into the egg whites and start beating with an electric mixer.

7. Use a whisk to make fine bubbles, then add the remaining sugar and continue beating.

8. Beat until it reaches dry peaks, and lift the egg beater to form an upright peak.

9. Add 1/3 of the egg whites into the egg yolk paste and mix evenly with a rubber knife.

10. Pour the egg yolk paste into the remaining egg whites and mix evenly with a rubber knife.

11. Brush the inner pot of the electric pressure cooker with a layer of oil to prevent it from sticking. Pour the prepared batter into the inner pot of the electric pressure cooker. Pick up the pot and shake it a few times to knock out the bubbles. Smooth the surface. Select the cake function and click start.

12. Don’t rush to take it out after the electric pressure cooker trips. Leave it alone for ten minutes before taking it out and turning it upside down.