1. Prepare low gluten flour, eggs, sugar.

2. Beat the eggs into a mixing bowl, slowly whisk away, add the sugar and beat.

3. Until the circle is not easy to disappear, and the toothpick standing will not fall.

4. Add the sifted low-gluten flour on both sides in two to three additions, using a spatula to scoop up the batter like a circle, then pour it back in and mix, while turning the mixing bowl counterclockwise 1/6 turn at a time, waiting until it's almost mixed in each addition.

5. Pour the melted butter in with the spatula and continue to mix well. Pour the mixed batter into the pressure cooker.

6. Select the cake button.

7. Wait until the pressure cooker alarm finishes its work.

8. Invert onto a rack to cool.

Tips

I used a sponge cake recipe.