Electric pressure cooker cake

Overview

How to cook Electric pressure cooker cake at home

Boil the purple sweet potato, add milk powder and knead it into powder. You have to squeeze it hard to achieve the effect of a food processor. I don’t have a food processor at home, so I have to work hard with my hands.
Use purple sweet potato to pinch some small rounds and set aside.
Prepare two dry, water-free and oil-free basins to separate the egg whites and egg yolks. (I used too much force and two egg yolks fell apart.)
Add sugar, salt, corn oil and egg yolk to the purple sweet potato puree and stir into rice paste.
Sift the flour into the purple sweet potato rice paste and stir to form a batter.
Beat the egg whites in three batches with the sugar until creamy.
Stir one-third of the creamy egg whites into the batter evenly, then stir the remaining two-thirds of the creamy egg whites up and down.
Preheat the electric pressure cooker, pour the mixed batter into the pressure cooker, sprinkle some purple sweet potato rounds on the surface to decorate, press the cake button to jump to the keep warm button.
The cake comes out of the oven after 40 minutes. Turn the cake upside down to prevent it from shrinking.