Pressure Cooker Cherry Sponge Cake

Nice spongy cake without the heat

120g butter
2/3 cup sugar
Cream the two ingredients until nice and light

2 eggs, no prior beating. Just drop it into the creamed butter, one at a time.
At this point the mixture might curdle. Don’t freak.

1-11/2 cups self raising flour, sifted.
Mix that in rather well.

Add milk till you get a drop spoon consistency. That means the batter is thick and thin enough to drop “plop” from a spoon

Mix in glazed cherries, cut into halves. Vanilla essence. Fill pressure worker with water. Put in a bamboo steamer. Start the water boiling. With much care, put the cake tin into the pressure cooker. Must sure no part of the water touches the cake tin. Close and steam in pressure cooker for 35 minutes (if your cooker has a kind of 2 notch regulator like the Fissler, steam at the lower notch).

Oh, it helps if you lined the cake tin with greased paper. And over the tin with paper as well so that drops of steam won’t make craters on the cake.

enjoy.