Main Ingredients:
Flour: 1 bowl; Purple Sweet Potato Puree: 1 bowl; Eggs: 5.
Additional Ingredients:
Sugar: 80g.
Seasonings:
Vinegar: appropriate amount; Salt: appropriate amount.
Taste: Sweet; Cooking Method: Steaming; Time: 1 hour; Difficulty: Easy.
Detailed Steps for Cooking Electric Pressure Cooker Cake
Cook the purple sweet potato and knead it with milk powder until it becomes powdery. You need to knead it hard to achieve the effect of a food processor. Since I don’t have a food processor at home, I had to use my hands.
Use the purple sweet potato to make some small balls for later use.
Prepare two dry and oil-free bowls, and separate the egg whites and yolks. (I applied too much force and broke two yolks.)
Mix the purple sweet potato puree with sugar, salt, corn oil, and egg yolks to form a rice paste.
Sift the flour into the purple sweet potato rice paste and mix to form a batter.
Use an egg beater to beat the egg whites with sugar in three portions until it becomes creamy.
Mix one-third of the creamy egg whites with the batter, and then mix the remaining two-thirds of the creamy egg whites up and down.
Preheat the electric pressure cooker, pour the mixed batter into the cooker, and decorate the surface with some purple sweet potato balls. Press the cake button and then the keep warm button.
The cake will be ready in 40 minutes. Invert the cake to prevent it from shrinking.
