2, the cake flour sifted into the milk and corn oil mixture, with the same mixing techniques like stir frying, mix well, add egg yolks, continue to mix well, mix well after the yolks paste on one side standby.
3. Add the cornstarch and lemon juice to the egg whites, and beat with an electric mixer on low speed until fish-eye bubbles form.
4, add granulated sugar all at once, beat on low speed for about 30 seconds, turn to high speed and beat until 90% whipped (the whipped egg whites will be able to stand up in small tips), then turn to low speed and beat for about 30 seconds.
5, electric pressure cooker or rice cooker plugged in, the function is adjusted to keep warm, this step belongs to the preheating.
6, whipped egg whites and egg yolk paste mix in three times, the first two times the egg whites are added to the egg yolk paste to mix, the last time the egg whites and egg yolk paste mixture will be mixed evenly evenly with the egg whites are poured into the remaining egg whites and mix evenly.
7, take out the preheated rice cooker liner, take the cake batter high, little by little slowly poured into the liner, shaking left and right to make the egg yolk paste evenly, on the desktop vertically touched twice, to avoid air bubbles.
8, into the rice cooker or pressure cooker, if it is a rice cooker need to cover the air holes with a damp cloth, if it is a pressure cooker need to open the exhaust valve. Press the cake function, no cake function by cooking function can also. Finally wait until the cake out of the pot, take out the finish.