Ingredients: 200g flour, baking powder

5g (you can also use self-rising flour instead), 4 eggs, 150ml milk

Ingredients: salt, Appropriate amounts of sugar and oil

1. Take 4 eggs, separate the egg yolks and egg whites into two bowls, and then stir the egg whites.

2. Use a few chopsticks to beat the egg white vigorously. In order to highlight the sweetness, add a little salt and a spoonful of sugar. Continue to beat until it is thick, then add a spoonful of sugar, and then Keep fighting. (It’s very simple if you have a whisk. If you beat it by hand, a few more chopsticks will make the foam faster.)

3. After about 15 minutes, the egg white will become creamy and The ones on the chopsticks won't fall off. (This process is more critical. It must be beaten until the egg whites can pull out a short, upright sharp corner, which indicates that it has reached a dry foaming state. Do not beat it anymore at this level. If you continue to overbeat, the egg whites will form knots. Blocks will cause failure. Failure to beat properly will also affect the degree of expansion) 4. Put two spoons of sugar, 3 spoons of flour, 6 spoons of milk, and a little baking powder into the egg yolks and stir. . (Note that the flour must be fully stirred to avoid lumps. Baking powder can increase softness and expansion, or can be omitted.)

5. Pour half of the creamy egg white into the egg yolk. After stirring evenly, pour in the other half of the creamy egg whites and stir well up and down.

6. Put an appropriate amount of oil in the bottom of the electric pressure cooker and spread it evenly on the wall of the pot to prevent sticking.

7. Pour in the mixed cake batter, then shake the pan a few times to knock out the air bubbles inside.

8. Close the lid, press the cake, and then press the start button (note: do not add a pressure limiting raft to ensure normal exhaust).

9. After about 45 minutes, the electric pressure cooker will beep and it’s almost done.

Try it.