Instructions

• Preheat your oven to 350°F (175°C) if you want to prep the pan and get the ball rolling, or go directly for the pressure cooker method straight away.
• Grease the 9-inch round cake pan with cooking spray or butter, or line it with parchment paper to keep the cake from sticking.
• Separate the egg whites from the yolks carefully. You wanna keep those whites clean of any yolk, helps 'em beat up real stiff.
• Beat the egg whites until they hold stiff peaks.
• In another bowl, whisk the Greek yogurt and sweetened condensed milk together until smooth and creamy.
• Gently fold the egg yolks into the yogurt mixture until everything’s well combined, but don’t overmix.
• Carefully fold the stiff egg whites into the yogurt and yolk mix little by little, ‘cause you don’t wanna deflate those fluffy peaks. Slow and gentle wins here.
• Pour this batter into your prepared pan and smooth the top with a spatula. Place the pan in your pressure cooker, add about a cup of water to the pot bottom, lock the lid, and bring to pressure. Cook for about 30 minutes with a natural release for best texture.