2. Take 5 chopsticks and whisk the egg whites vigorously, in order to highlight the sweetness, put a little salt and a spoonful of sugar, and continue to whisk vigorously until it is a little thicker, then put another spoonful of sugar, and then continue to beat. (With a whisk, this step is easy. If you beat by hand, a few more chopsticks will make it foamier faster).

3. After about 15 minutes, the whites will be creamy and the ones on the chopsticks won't fall off.

(This process is more critical, be sure to beat the foam until the egg white can pull out a short upright tip, so that indicates that the state of dry foam reached. To this extent, stop beating, if you continue to over-beat, egg white clumping will cause failure. Failure to beat in place will also affect the degree of expansion.)

4. egg yolks in two spoons of sugar, 3 spoons of bubbling flour, 6 spoons of milk, a little baking powder and then stir. (Note that the flour should be well blended, no lumps. The baking powder will add fluffiness and expansion, or you can omit it.)

5. Pour half of the creamy egg whites into the egg yolks, mix well and then pour in the other half of the creamy egg whites and mix 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 cooker to prevent sticking.

7. Pour in the whisked cake batter, then turn the pan upside down a few times to shake out any air bubbles.

8. Cover the lid and press Cake, then Start. (Note, do not add a pressure-limiting raft to ensure proper venting.)

9. About 45 minutes, electric pressure cooker prompts the sound, it is almost.

10. haha, can be fragrant and sweet it, a flavor of love to me and my husband! Can not resist the temptation aca Tips

Finished picture:

Electric pressure cooker to do the cake practice tips: