Practice:

1, beat the eggs and then separate the egg whites.

2. Beat the egg whites with a whisk. Add a pinch of salt and a spoonful of sugar and start beating. When the egg whites are beaten until they are frothy, add the second spoonful of sugar and continue beating. When beating until the egg white will not flow.

3, in the egg yolks add 2 spoons of sugar, 3 spoons of flour, 6 spoons of milk, stir for a while, become paste.

4: Add the creamy egg whites and whisk up and down to fully incorporate the egg whites with the yolks.

5. Put a little oil on the bottom of the electric pressure cooker, pour the stirred paste into the electric pressure cooker, and shake the cooker to disperse the air bubbles. Press the cook button and after 25 minutes, mine didn't automatically jump to keep warm, so I manually turned it off and waited 4 or 5 minutes before turning it on.

To note:

1, when making the cake, be sure to wipe out all the water and oil in the bowl, and the hands should not be wet during the operation.

2, the flour used can not be high gluten flour.

3, in order to make the cake more fluffy, you can add baking powder, according to personal taste can be added.