Main ingredients

Low-gluten flour (120g)Eggs (5)Raw pumpkin (60g)

Accessories

Milk (40g)Oil (40g)Sugar (50g)Baking powder (1g)White vinegar (1 drop)

Kitchen utensils

Electric pressure cooker

Category

Pastry Creamy Baking One hour Normal difficulty

Peel, slice and weigh the raw pumpkin.

Steam for 10 minutes and grate.

Place the eggs at room temperature for several hours in advance and separate the yolks and whites.

Place the yolks and whites in separate oil-free containers.

Add the salad oil to the yolks.

Add the milk and whisk the egg mixture well.

Sift the flour and baking powder into the egg mixture.

Sift all the flour in three or four batches, stirring well with a rubber spatula for each portion.

Finally, add the pumpkin puree and stir well.

When the egg batter is finished, it will be quite thick.

Start whipping the egg whites. Add one-third of the sugar and a drop of white vinegar to the egg whites and beat on the low setting of the whisk until coarse peaks form.

Add the sugar a second time and, using the high setting of the whisk, whip the egg whites until they have a distinct texture.

Add the remaining sugar and do the final whisking until the egg whites are very well formed.

At this point, whisk the egg whites and you can clearly feel the resistance. Stir it up to form sharp corners that can stand up without falling over.

Add one-third of the egg whites to the batter and mix well.

Then pour all of the egg batter into the egg white container.

Copy up and down quickly and cut the mixture, do not stir in circles.

Until you have an even batter.

Grease a layer of salad oil in the electric pressure cooker, pour in the egg batter, shake a little to make big bubbles, and cover with the lid. Select cake mode.

The automatic setting for the cake mode is half an hour, which is usually fine for cakes. When the lid is removed, the top of the cake rises slightly, which is lovely.

Remove the liner from the electric pressure cooker and insert the four legs of this long-legged rack into the cake, ready to invert.

The cake should be well cooled before placing it in the bag.

The electric pressure cooker version of the cake is especially moist and fluffy. The pumpkin flavor is light and not as pronounced.