The method and steps of making cakes with reference to the electric pressure cooker are as follows:

1. Take four eggs, separate the yolk from the egg white in two bowls, and then stir the egg white.

2. Take five chopsticks and beat the egg whites hard. In order to highlight the sweetness, add a little salt and a spoonful of sugar, continue to beat until it is a little thick, add another spoonful of sugar, and then continue to beat. (With an egg beater, this step is very simple. If you hit by hand, more chopsticks will foam faster. )

3. After about 15 minutes, the protein will become creamy and the things on the chopsticks will not fall off.

(This process is critical. To foam until the protein can pull out short and upright sharp corners, it means that it has reached a dry foaming state. Don't play again at this level. If you continue to play too much, protein will agglomerate and lead to failure. If it is not in place, it will also affect the degree of expansion. )

4. Put two spoonfuls of sugar, three spoonfuls of flour, six spoonfuls of milk and a little baking powder into the egg yolk and stir. (Note that the flour should be fully stirred, and there should be no bumps. Baking powder can increase softness and swelling degree, or it can be omitted. )

5. Pour half of the cream protein into the egg yolk and stir well, then pour the other half of the cream protein and stir up and down.

6. Put a proper amount of oil in the bottom of the electric pressure cooker and spread it evenly on the wall of the cooker to prevent it from sticking to the cooker.

7. Pour in the stirred cake paste, then knock on the pot several times to shake out the bubbles inside.

8. Cover the lid, press the cooking button, and then press the start button. (Note: Do not add a pressure limiting raft to ensure normal exhaust. )

9, 45 minutes or so, the electric pressure cooker will sound, and it will be fine.