Pressure cooker chiffon cake.

1. Prepare all ingredients.

2. Mix and sift the cake powder and baking powder and set aside.

3.Take two basins without water and salt, open the eggs and separate the yolks and egg whites.

4. Set the separated egg white aside for later use.

5. Add 30 grams of white sugar to the egg yolks and beat well with an electric egg beater.

6.Add milk and continue to stir evenly.

7.Add corn oil and mix well.

8. Stir the egg yolk paste evenly, add sieved mixed flour, and use Stir-fry until smooth and without any lumps.

9. Put the mixed batter into the refrigerator for later use.

10.Add a few drops of vinegar to the egg whites and beat with an electric egg beater.Add the white sugar three times.Add to egg whites.

11. Beat until dry peaks appear, and there are small sharp corners when the electric egg beater is lifted That’s it.

12.Put one-third of the egg whites into the egg yolk paste and stir with Mix evenly using the method, do not make circular motions, otherwise it will easily defoaming.

13. Pour the mixed egg batter into the remaining egg whites, and use Stir quickly and evenly using the same technique.

14.The mixed cake embryo is very fine and smooth.

15. Brush a thin layer of oil inside the pressure cooker, and pour the cake embryo liquid into it.Put the bile in the pressure cooker, shake it twice to release the bubbles, put it in the pressure cooker and close the lid.

16.Press the cake button.

17.Don’t open the lid immediately when the time is up.Let it simmer for a few minutes and take it out.After cooling slightly, unmold and cut into pieces.

18.The cake is very soft, but not fluffy enough.