The pressure cooker is not suitable for making cakes, the cake needs to expand in a dry and high heat environment after modulating the ingredients, no matter whether it is an electric pressure cooker or a regular pressure cooker due to the fact that you have to put a little bit of water, so it is not easy to be dry, and the lid is even worse to use because of the high pressure, the expansion is not sufficient. It is still recommended to use the oven.

Making cakes generally use low-gluten flour, self-rising flour is a medium-gluten flour, the taste is not as good as low-gluten flour. When whipping the egg whites you should add the sugar in stages like in the steps below.

If you don't have cream of tartar, you can add a few drops of white vinegar so that the egg whites are better whipped. The egg whites should be whipped until a chopstick can stand upright in the egg whites. If it is not whipped up, the cake will definitely not rise.

When you beat the egg whites, make sure to beat them in one direction. Stir the batter up and down like a scramble, never in circles, it will defoam.

The cake needs to expand in a dry, high heat environment after modulating the ingredients, whether it is an electric pressure cooker or an ordinary pressure cooker due to the fact that you have to put a little water in it, and the utensils must ensure that they are clean and free of oil and water.